Slow Cooker Taco Pasta Stew

Immerse yourself in the comforting embrace of a culinary masterpiece with the Slow Cooker Taco Pasta Stew. This hearty dish combines the warmth of a slow-cooked stew with the vibrant flavors of classic taco seasoning, creating a symphony of tastes that lingers on the palate.

As this delectable concoction simmers in the slow cooker, the enticing aroma wafts through your kitchen, teasing your senses and building anticipation. The stew is a harmonious blend of succulent meats, tender pasta, and a medley of vegetables, all bathed in a rich, savory broth infused with the unmistakable essence of taco spices.

The slow-cooking process allows the flavors to meld and intensify, transforming each ingredient into a melt-in-your-mouth sensation. The pasta absorbs the savory essence of the broth, becoming a soft and satisfying element that adds heartiness to every spoonful. The meats, whether it’s ground beef or shredded chicken, break down to a fork-tender perfection, offering a protein-packed indulgence in every bite.

The taco seasoning, with its bold combination of cumin, chili powder, and other spices, weaves its magic into the stew, imparting a depth of flavor that is both familiar and exciting. The vegetables, whether sweet bell peppers, onions, or tomatoes, contribute their natural sweetness and textures, enhancing the overall sensory experience.

As you ladle the Slow Cooker Taco Pasta Stew into a bowl, you’re met with a colorful mosaic of ingredients that invites you to savor the diversity of flavors. Each spoonful is a journey through layers of taste, from the hearty meatiness to the satisfying chew of pasta, all accented by the unmistakable zing of taco seasoning.

This slow-cooked marvel is not just a meal; it’s a celebration of convenience and culinary prowess. The melding of flavors and textures in the Slow Cooker Taco Pasta Stew is a testament to the artistry of slow cooking, inviting you to savor the warmth and complexity that only a well-crafted stew can provide.

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Servings: 6-8


– 1 lb lean ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 can (15 oz) corn, drained
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (28 oz) crushed tomatoes
– 3 cups beef broth
– 2 tablespoons taco seasoning
– 1 teaspoon chili powder (optional for extra heat)
– 1 cup ditalini pasta
– Salt and pepper to taste
– Garnishes: shredded cheddar cheese, sour cream, sliced green onions


1. In a skillet over medium heat, brown the ground beef with the onion and garlic until the beef is cooked through. Drain any excess fat.

2. Transfer the browned beef mixture to your slow cooker.

3. Add the diced bell pepper, corn, black beans, crushed tomatoes, beef broth, taco seasoning, and chili powder to the slow cooker. Stir to combine all the ingredients.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.

5. About 30 minutes before serving, stir in the ditalini pasta. Continue cooking until the pasta is tender.

6. Taste and season with salt and pepper as needed.

7. Ladle the stew into bowls and garnish with shredded cheese, a dollop of sour cream, and a sprinkle of green onions.

Variations & Tips:

– For a veggie boost, toss in a handful of spinach or kale during the last 30 minutes of cooking.
– If you have picky eaters, tailor the taco seasoning to their taste, maybe going a little lighter if they’re not fans of the spice.
– Substitute ground turkey or even a meatless crumble for the beef if you’re looking for a leaner or vegetarian option. Just remember to adjust your cooking time accordingly, as different proteins cook at varying rates.
– Leftovers are fabulous for a next-day lunch, and the flavors meld beautifully overnight.
– Always watch the pasta toward the end of cooking; nobody likes mushy noodles!

I hope this Slow Cooker Taco Pasta Stew warms your family’s hearts and bellies as much as it does mine. Enjoy the little moments of connection over a bowl of something made with love.

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