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slow cooker taco pasta

Recipe by
Lee Thayer
Nakhon Si Thammarat

This recipe comes from a social media friend and it is delicious! The pasta is cooked and added at the end so there is no chance it can get soggy.

yield 6 servings
prep time 10 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker taco pasta

  • 750-1000 g
    ground beef, (1 1/2-2 lb)
  • 1 can
    corn, drained, (15 oz / 425 g, or 2 cups frozen)
  • 1 can
    diced tomatoes, (20 oz / 565 g)
  • 1
    green bell pepper, diced
  • 1
    onion, diced
  • 1 can
    diced green chilies, (7 oz / 198 g)
  • 1 pkg
    taco seasoning, (1/3 cup)
  • 3 c
    sour cream
  • 340 g
    dry rotini pasta, (12 oz)
  • 2 c
    cheddar cheese, shredded

How To Make slow cooker taco pasta

  • 1
    In a non stick pan, cook the beef until no more pink remains. Drain.
  • 2
    Butter, or use non stick spray of your choice, the inside of the slow cooker. Add the browned beef, corn, tomatoes, onion, green chilies, and taco seasoning.
  • 3
    Mix together, cover, and set to Low setting for 4-6 hours.
  • 4
    About 30 minutes before serving, cook the pasta in a pot of salted water until just tender, drain, and set aside.
  • 5
    Add the sour cream and drained pasta, mix everything together.
  • 6
    Sprinkle the Cheddar cheese over the top.
  • 7
    Cover and let the cheese melt.
  • Slow Cooker Taco Pasta.
    When the cheese has melted, serve and enjoy.

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