Slow Cooker Taco Pasta Recipes

SLOW COOKER TACO SOUP

Slow Cooker Taco Soup image

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Provided by Janeen Barlow

Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes

Time 8h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Steps:

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g

SLOW-COOKER PARTY BEEF TACOS

Slow-Cooker Party Beef Tacos image

Let your slow cooker bring the party with these layered beef tacos! We took everyone's favorite layered taco dip and thought: what if we put it on tacos? And with make-ahead instructions, it's safe to say this idea was genius. Your slow cooker keeps the seasoned beef mixture warm, so guests can fill tacos themselves without you running back and forth from the kitchen. Layer your 13x9 with lettuce, roasted corn, red bell pepper, onion, tomatoes, avocados, salsa and cheese, and guests will be able to add all their toppings in one go! Once everyone fills their Old El Paso™ Stand 'N Stuff™ taco shells, the party can officially begin!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h25m

Yield 30

Number Of Ingredients 16

Ingredients

3 lb lean (at least 80%) ground beef
2 large onions, chopped
2 packages (1 oz each) Old El Paso™ taco seasoning mix
1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 cup water
3 boxes (4.7 oz each) Old El Paso™ Stand 'N Stuff™ taco shells
3 (11-oz.) cans whole kernel sweet corn, drained
1 (10-oz.) pkg. (5 1/2 cups) shredded lettuce
2 cups chopped red, yellow and/or green bell pepper
1/2 cup sliced green onions
2 cups chopped Italian plum tomatoes
1 medium avocado, pitted, peeled and chopped
1 cup mayonnaise
1/2 cup Old El Paso™ Salsa
8 oz. (2 cups) finely shredded Mexican cheese blend
1/4 cup chopped fresh cilantro

Steps:

Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.
Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings.
To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g

EASY SLOW COOKER CHICKEN TACOS

Easy Slow Cooker Chicken Tacos image

So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.

Provided by Lilliansmommy

Categories World Cuisine Recipes Latin American Mexican

Time 5h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ (16 ounce) packages chicken breast tenderloins
1 (1 ounce) package taco seasoning
1 (16 ounce) container mango-peach salsa
1 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder, or to taste
1 teaspoon garlic powder, or to taste
salt to taste
1 (20 ounce) can pineapple chunks, drained with juice reserved
1 medium onion, sliced

Steps:

Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g

BETTY CROCKER EASY SLOW COOKER TACO PASTA

Betty Crocker Easy Slow Cooker Taco Pasta image

A combination of two family favorites-tacos and pasta-made easy in the slow cooker. - By Corey Valley

Provided by Lierza

Categories Mexican

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 cup water
2 tablespoons old el paso taco seasoning mix (from 1 oz package)
1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained
2 garlic cloves, finely chopped
1 (8 ounce) package old el paso chile and roasted garlic mexican cooking sauce
4 ounces cream cheese, softened, cut into 1-inch pieces
1/4 cup finely chopped white onion
3 cups cooked medium pasta shells
2 cups shredded cheddar cheese

Steps:

In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
In 4- to 5-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except cream cheese, pasta shells and Cheddar cheese; stir until well combined.
Cover; cook on Low heat setting 3 to 4 hours.
About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in cream cheese, pasta and shredded Cheddar cheese until well combined.
Cook uncovered on High heat setting 5 to 7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 551, Fat 31, SaturatedFat 16.2, Cholesterol 111.8, Sodium 694.7, Carbohydrate 36.5, Fiber 1.6, Sugar 2.4, Protein 30.6

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