Slow Cooker Taco Ravioli
If you love taco night and you love pasta night, get ready because this Slow Cooker Taco Ravioli is about to become your new favorite weeknight dinner. We’re talking cheesy, saucy, taco-flavored ravioli that practically makes itself in the slow cooker. It’s got all the bold flavors you’d expect from taco night, layered up with tender cheese ravioli and finished off with a creamy, melty cheese topping. Trust us, your family is going to be obsessed.
If you’re into easy, taco-inspired dinners, we’ve got a few more favorites you should check out! Our Taco Bubble Up Bake is always a crowd pleaser, our Slow Cooker Taco Pasta is pure weeknight comfort food, and this Creamy Cheesy Taco Pasta Bake is another one the whole family will devour.
Table of contents
Why You’ll Love This Recipe
- Easy Hands-Off Cooking: Just brown the meat, layer everything in the slow cooker, and let it do all the work. Dinner practically makes itself!
- Taco Night Meets Pasta Night: Two family favorites come together in one cheesy, saucy, totally satisfying dish everyone at the table will love.
- Kid-Friendly and Crowd-Pleasing: Even the pickiest eaters tend to love this one. All that gooey melted cheese and familiar taco flavor is hard to resist.
- Budget-Friendly Ingredients: Store-bought ravioli, ground beef, and pantry staples like canned beans and salsa make this a delicious meal that won’t break the bank.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Here’s a quick rundown of what you’ll need. The star of the show is a 25 oz package of store-bought cheese ravioli, which makes this recipe so easy to pull together. We layer it up with seasoned ground beef, black beans, corn, and a can of Rotel tomatoes for that classic taco flavor. Salsa and broth keep everything nice and saucy, and a generous handful of shredded Mexican cheese blend takes it over the top. A scoop of sour cream stirred in at the end makes the sauce irresistibly creamy.
Variations
- Spice It Up: Swap regular taco seasoning for a hot variety, use hot Rotel, or add a diced jalapeño to the meat mixture for an extra kick.
- Make It Chicken: Ground beef can easily be swapped for ground chicken or even shredded rotisserie chicken if that’s what you have on hand.
- Go Vegetarian: Skip the meat entirely and swap in a can of drained black beans or pinto beans for a hearty, protein-packed meatless version.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a skillet over medium heat, brown the ground beef with onions and garlic until cooked through. Drain excess fat. Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies, and cook 3-4 minutes to combine flavors.
- Pour half the salsa and half the broth into the bottom of the slow cooker. This keeps the ravioli from sticking. Add half the cheese ravioli in a single layer over the salsa.
- Spoon half the taco meat mixture evenly over the ravioli. Sprinkle 1 cup of shredded cheese. Repeat with the remaining ravioli, taco meat, and cheese.
- Pour the remaining salsa and broth evenly over the top. Cover and cook on low for 2.5–3 hours or on high for 1.5–2 hours, until the ravioli is tender and the sauce is bubbly. Stir in the sour cream before serving.
Expert Tips
- Don’t Skip Browning the Meat: Taking a few minutes to brown the ground beef with the onion and garlic before adding it to the slow cooker makes a big difference in flavor. It’s worth it!
- Fresh or Frozen Ravioli Both Work: We’ve tested this with both and they both come out great. Just make sure not to overcook on the high setting or the ravioli can get a bit mushy.
- Choose Your Salsa Wisely: The salsa adds a ton of flavor here, so use one you actually enjoy eating. Mild, medium, or hot all work depending on who you’re feeding.
- Stir in Sour Cream at the End: Adding the sour cream right before serving keeps the sauce creamy and smooth. Don’t add it too early or it can curdle.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Frozen ravioli works great in this recipe. There’s no need to thaw it first. Just layer it in frozen and let the slow cooker do its thing. It may need a few extra minutes of cook time.
You can brown the meat and prep all the ingredients the night before, then just layer everything into the slow cooker in the morning. We wouldn’t recommend fully making it ahead and reheating, as the ravioli can get too soft.
This dish is hearty enough to stand on its own, but we love serving it with a side of tortilla chips, a simple green salad, or some warm garlic bread to scoop up all that saucy goodness.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Slow Cooker Taco Ravioli
Equipment
- wooden spoon or spatula
- Colander
- knife and cutting board
- Measuring Cups and Spoons
- large skillet
- Slow Cooker (6-quart)
Ingredients
- 25 ounces cheese-filled ravioli fresh or frozen
- 1 pound ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 packet taco seasoning
- 15 ounces black beans drained and rinsed
- 10 ounce diced tomatoes with green chilies
- 1 cup corn kernels frozen or canned
- 1 ½ cups salsa
- 1 cup beef broth or chicken broth
- 2 cups shredded Mexican cheese blend
- ½ cup sour cream
- Fresh cilantro chopped (optional)
Instructions
- Heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook, breaking the meat apart with a wooden spoon, until the beef is fully browned and the onion is softened. Drain any excess fat using a colander.
- Add the taco seasoning, black beans, corn, and diced tomatoes with green chilies to the skillet. Stir everything together and cook for 3 to 4 minutes, allowing the flavors to combine. Remove from heat.
- Pour half of the salsa and half of the broth into the bottom of the slow cooker. Spread it evenly to coat the bottom, which will prevent the ravioli from sticking.
- Arrange half of the cheese ravioli in a single layer over the salsa mixture in the slow cooker.
- Spoon half of the taco meat mixture evenly over the ravioli layer.
- Sprinkle 1 cup of the shredded Mexican cheese blend over the meat.
- Repeat the layers: add the remaining ravioli, followed by the remaining taco meat mixture, and top with the remaining 1 cup of cheese.
- Pour the remaining salsa and broth evenly over the top of the layered ingredients.
- Place the lid on the slow cooker. Cook on low for 2.5 to 3 hours, or on high for 1.5 to 2 hours, until the ravioli is tender and the sauce is bubbly and heated through.
- If desired, stir in the sour cream to make the sauce extra creamy. Garnish with freshly chopped cilantro and serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
