Crock Pot Taco Pasta
This Crock Pot Taco Pasta is an easy, cheesy slow cooker dinner packed with bold taco flavors. Tender pasta, savory ground beef, zesty tomatoes, and melted cheese come together in one comforting, family-friendly meal that’s perfect for busy weeknights.
Equipment
- slow cooker / crock pot
- large skillet for browning beef
- wooden spoon
Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 8 oz uncooked pasta shells or rotini
- 4 oz cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
- salt and black pepper, to taste
Instructions
- Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles. Drain excess fat.
- Transfer beef to the crock pot. Add onion, garlic, taco seasoning, diced tomatoes with green chilies, tomato sauce, and beef broth. Stir well.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Stir in uncooked pasta, ensuring it is submerged in liquid. Cover and cook on HIGH for 30–45 minutes, until pasta is tender.
- Add cream cheese and shredded cheddar. Stir until fully melted and creamy.
- Let sit 5 minutes before serving. Garnish as desired and enjoy.
Notes
Add the pasta during the final cooking stage to avoid mushy noodles. Stir well before serving so the cheese sauce coats everything evenly.