How to make taco meatball rigatoni (video)

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This Italian-Mexican fusion dish is just what your family needs tonight! It is hearty, filling and so delicious. Meatballs combined with rigatoni pasta, taco seasonings and, wait for it ... lots of creamy and gooey cheese. Your family and friends will be begging you for this recipe. Frozen meatballs and prepackaged taco seasoning and sauce make this recipe a snap to pull together.
You start by adding premade meatballs, taco seasoning and taco sauce right into your slow cooker. The taco seasoning adds a touch of spice, while the taco sauce gives a wonderful tanginess to the meatballs. Let all of this mingle in your slow cooker for two hours before adding the best ingredients: cheese and pasta! You need to cook the pasta first before adding it to the slow cooker. Just follow the directions on the box, cook, drain and stir it in. Serve with simple roasted broccoli, and you have a mouthwatering complete meal.
Cooktop Cove
Taco Meatball Rigatoni
5 minutes
2 hours, 10 mins
2 hours, 15 minutes
1 24-ounce pack frozen meatballs
2 1-ounce packets taco seasoning
1 16-ounce bottle taco sauce
1 6-ounce pack Mexican cheese blend
1 pound rigatoni pasta
Add meatballs, taco seasoning and taco sauce into a 6-quart slow cooker. Cover and cook on high for 2 hours.
Stir in cheese and cook for 10 minutes.
Cook pasta according to package. Add cooked pasta to slow cooker and stir in.
Serve with roasted broccoli.
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Once the cooler evenings start to kick in and the leaves change color, our thoughts drift to comforting food that warms and restores. Something that comes with gravy is always good, combined with the delicious possibility of mashed potatoes.
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