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All the flavors of Mexican food wrapped up in cheesy pasta… all made in the slow cooker with almost no prep? That’s Slow Cooker Mexican Pasta for you!
Try this pasta on a weeknight when you’re bored of your usual spaghetti and meatballs. Your kids will love it. You’ll love it. And you’ll all live happily ever after.
Okay, not really. But you will be happy that this was an easy and delicious meal 🙂
Slow Cooker Mexican Pasta Ingredients
Honestly, what can be better than Mexican blend cheese, pasta shells, and taco seasoning? I absolutely love this meal and hope you do too! It’s a pretty simple one that I like to throw together when I don’t know what to make.
- ground beef (you could sub for ground turkey or ground chicken if you prefer, but I love the taste of beef with these spices)
- yellow onion
- red bell pepper
- oregano
- chili powder
- onion powder
- garlic powder
- tomato sauce
- Rotel Diced Tomatoes and Green Chiles (if you’re not using these in your cooking, you need to. its such an easy way to add so much flavor to your dishes! Buy this big pack on Amazon and always have a few cans on hand)
- canned corn
- canned black beans
- beef broth
- Mexican style cheese
- small pasta shells
How to Make Slow Cooker Mexican Pasta
To make this delicious pasta, you’ll want to start by cooking the ground beef in a large skillet. Remove any grease from the beef and add it to your slow cooker, along with the remaining ingredients (except for the cheese and the pasta– we’ll get to those later). Stir all of that up and cook on low for 6 hours or high for 4 hours.
After your timer goes off, stir in the cheese and the dry pasta. Cook that all up for another 30 minutes, checking every 15 minutes and stirring until the pasta is tender. This could take just a few minutes or could be a little longer, depending on your slow cooker.
Once the pasta is tender and everything is smelling absolutely irresistible, serve the pasta with your favorite taco toppings and enjoy!
Slow Cooker Pasta
Slow cooker pasta is what I go to when I want something delicious but I don’t want to put in the actual effort to make something delicious. So these recipes are as close to magic as I’ll ever get. Try these recipes and let me know if you feel the same.
Creamy Chicken Slow Cooker Pasta
Slow Cooker Italian Chicken Pasta
Slow Cooker Pesto Chicken Pasta
Slow Cooker Mexican Pasta
4-5
servings15
minutes4-6
hoursAll the flavors of Mexican food wrapped up in cheesy pasta and made in the slow cooker with almost no prep? That’s Slow Cooker Mexican Pasta!
Keep the screen of your device on
Ingredients
1 lb 1 ground beef
1 1 yellow onion, diced
1 1 red bell pepper, diced
1 tsp 1 oregano
1 tsp 1 chili powder
1 tsp 1 onion powder
1 tsp 1 garlic powder
16 oz 16 tomato sauce
10 oz 10 can Rotel Tomatoes and Diced Green Chiles
15 oz 15 can corn, drained
15 oz 15 can black beans, drained and rinsed
2 3/4 cup 2 3/4 beef broth
1 1/2 cups 1 1/2 Mexican style cheese
16 oz 16 small pasta shells
- Toppings (optional)
sour cream
cheese
shredded lettuce
diced Tomatoes
avocado
Directions
- To a large skillet over medium-high heat, add the ground beef and brown until it is cooked through. Remove any grease from the pan. Add the beef to the slow cooker. Add in all the remaining ingredients except for the cheese and the pasta.
- Stir well and cook on LOW for 6 hours or HIGH for 4 hours. After the cooking time elapses, stir in the cheese and the dry pasta. Cook on high for 30 minutes, checking every 15 minutes and stirring until the pasta is tender.
- Serve with your favorite toppings and enjoy!
Recipe Video
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This is a great recipe! I’ve made it multiple times. It’s really delicious and easy to make. I don’t have a slow cooker, so I always make it in a large pot on the stove, and it comes together in under an hour. It has at least 8 servings, making it great for leftovers and meal prep. I prefer using home-cooked beans instead of canned and prefer using frozen corn. Instead of adding shredded cheese I’ve recently been cutting cream cheese or block cheese into small cubes and mixing it in. That way I can enjoy pockets of it instead of the cheese just disappearing (and doing nothing but adding calories lol).
Your video says to add cumin but your recipe above doesn’t have it.
So, add a tsp of cumin when you add the other spices. Or, don’t add it.
We made this to celebrate the first blizzard this winter in ND and it was great! We didn’t have chili powder so I subbed paprika, and it wasn’t too spicy at all. Thanks!