Throw uncooked pasta shells in the slow cooker along with 4 other ingredients for a meal so delicious your husband will be begging for more!

This 5-ingredient slow cooker taco pasta using medium pasta shells is exactly the kind of weeknight dinner I lean on when work runs late and I still want something homemade on the table. Everything goes straight into the slow cooker—including the uncooked pasta shells—so there’s no boiling water, no extra pans, and hardly any cleanup. It has all the cozy taco flavors my husband loves, wrapped up in a creamy, cheesy pasta that feels like a hug in a bowl. This isn’t an authentic Mexican dish, more of a Midwest mash-up of tacos and pasta, but it’s the kind of practical, family-friendly recipe that earns a permanent spot in the rotation.

Serve this taco pasta hot, straight from the slow cooker, topped with extra shredded cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro or green onions if you have them. It’s hearty enough to be a full meal on its own, but it pairs really well with a simple side salad, steamed or roasted veggies, or even some tortilla chips and salsa for a fun, easy spread. Leftovers make a great next-day lunch—just add a splash of water or broth when reheating to loosen the sauce.

Servings: 6

1 lb lean ground beef, browned and drained

In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it up with a spoon as it cooks. Drain off any excess grease. (You can do this the night before and refrigerate the cooked beef if that’s easier.)

Lightly spray the inside of your slow cooker with nonstick cooking spray. Spread the uncooked medium pasta shells evenly across the bottom of the slow cooker so they form a single layer as much as possible.

Add the cooked, drained ground beef on top of the uncooked pasta shells, spreading it out evenly.

Sprinkle the taco seasoning evenly over the beef and pasta. Pour the beef broth over everything, making sure most of the pasta is submerged in liquid. Gently press down any pasta that’s sitting too far above the broth.

Cover and cook on LOW for 2 to 3 hours, or until the pasta shells are tender but not mushy. Avoid opening the lid too often, but around the 2-hour mark, quickly check and give everything a gentle stir, making sure the pasta isn’t sticking to the bottom and is cooking evenly.

Once the pasta is tender and most of the liquid has been absorbed into the shells, stir in 1 1/2 cups of the shredded Mexican blend cheese until melted and the sauce looks creamy and cheesy. If the mixture seems too thick, you can add a splash of extra broth or water to loosen it.

Sprinkle the remaining 1/2 cup shredded cheese over the top, cover, and let it sit on LOW for another 5 to 10 minutes, just until the cheese on top is melted and gooey.

Taste and adjust seasoning if needed (you may not need extra salt depending on your broth and taco seasoning). Serve warm straight from the slow cooker, with your favorite taco-style toppings if desired.

You can swap the lean ground beef for ground turkey or chicken if that’s what you keep on hand; just make sure it’s fully cooked and drained before adding it to the slow cooker. For a little extra heat, use a hot taco seasoning packet or stir in a pinch of crushed red pepper when you add the broth. If you like things creamier, you can stir in 2 to 4 ounces of softened cream cheese along with the shredded cheese at the end. To sneak in some veggies without adding more official ingredients, toss in leftover cooked corn or a handful of cooked black beans when you stir in the cheese. If you need this to be lower sodium, choose low-sodium broth and a reduced-sodium taco seasoning, and taste before adding any extra salt. Food safety tips: Always brown ground beef until no pink remains and the internal temperature reaches 160°F before adding it to the slow cooker. Do not add raw ground meat directly on top of the dry pasta in the slow cooker for this recipe, as it may not cook evenly and can pose a food safety risk. Avoid leaving the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and eat within 3 to 4 days. Reheat leftovers until steaming hot, adding a splash of broth or water to loosen the pasta if it thickens in the fridge.