Slow Cooker Taco Pasta Casserole Recipe
I’ll be honest, I was skeptical of this recipe when my wife asked me to make it… but it turned out fantastic! Beef, pasta and cheese may just be one of my new favorite core ingredient combinations. Add in the taco seasoning, corn and salsa and this recipe becomes one that packs a powerful flavor.
Total Servings: 4
Total Cost: $17.58
Cost Per Serving: $4.40
Table of Contents
Ingredients & Costs*
1 lb ground beef ($5.64)
1/4 tsp salt ($0.67)
1/4 tsp pepper ($3.12)
1 bell pepper ($0.86)
15 oz crushed tomatoes ($1.52)
1 cup salsa ($2.34)
15.25 oz corn ($1.48)
4 tbsp taco seasoning ($0.97)
2.5 cups water
12 oz shell pasta ($0.98)
1 cup shredded colby jack cheese ($2.24)
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made at the time of this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com so we can update this post.
FAQs About This Taco Pasta Casserole Recipe
Can I use an instant pot instead of a slow cooker?
You could use an instant pot instead of a slow cooker for this recipe. First, you would need to brown the ground beef on the sauté setting. Once the ground beef is sauteed, you would just add the rest of the ingredients, minus the cheese, and cook on high for 4-5 minutes. Once it cooks, release the steam, open the lid and stir in the cheese.
Does it matter what kind of pasta I use for this recipe?
Yes and no. I would stick with pasta shells for this recipe, but any small, short pasta such as penne or macaroni would also work. You could also combine multiple types of pasta if you prefer to have a nice mix.
What’s a good side dish for taco pasta?
Any traditional Mexican side would be a perfect match for this recipe. A few of my personal favorite side options are Mexican street corn, chips and salsa or queso, tamales, or empanadas.
How can I add spice to this recipe?
There are a few ways to add a little heat to this recipe. You could add a hot or sriracha sauce to the slow cooker or to your individual serving once cooked. You could also add sliced jalapenos to your skillet while cooking, then placing them in the slow cooker.
How should I store leftovers?
If you have leftovers or use this recipe for meal prep, you can store leftovers in an airtight container in the refrigerator. This taco pasta will stay good up to four days, when stored properly. To reheat it, simply use the microwave. If you freeze this recipe in an airtight container, it should stay good for up to three months. Allow it to thaw in the refrigerator before reheating in the microwave.
Tips to Make the Best Recipe
Consider additions: I kept this recipe on the simple side as it was my first time making it. But it is certainly one that I will make again! The next time that I make this, I’ll be adding a diced and sauteed onions and peppers.
Use a different meat: The ground beef in this recipe is not a hard requirement. It can be swapped out with any ground meat that you prefer including turkey, chicken or sausage. Tailor your meat choice to your preference or try them all!
Add beans: Admittedly, I’m not a big fan of beans (it’s a texture thing). But if you like beans, pinto or black beans would make a nice addition to this recipe. If you’re looking for a meatless option, you can also swap out the meat with two cans of beans.
Use more cheese: In this recipe, I used one cup of cheese. The next time I make it, I’ll probably up that that to two cups. I really liked how this recipe turned out and I think I’ll like it even more when it’s even more cheesy and creamy.
Add cream: Speaking of creamy, you could also add some cream cheese to your slow cooker to increase the creaminess of this recipe. If you go this route, 4 oz of cream cheese should do the trick!
Slow Cooker Taco Pasta Recipe
Equipment
- 1 slow cooker
Ingredients
- 1 lb ground beef
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 bell pepper diced
- 15 oz crushed tomatoes
- 1 cup salsa
- 15.25 oz corn
- 4 tbsp taco seasoning
- 2.5 cups water
- 12 oz shell pasta
- 1 cup shredded colby jack cheese
Instructions
- In a large jumbo cooker or skillet, add the ground beef and cook over medium-high heat. Toward the end of cooking, add salt and pepper and cook while stirring for about 30 seconds.
- Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, water and cooked ground beef to the slow cooker, then stir to combine.
- Cook on high for 2-3 hours or low for 5-6 hours.
- Stir in shell pasta and allow to cook for 10-20 additional minutes until the pasta is cooked.
- Stir in the shredded colby jack cheese and serve.
