Slow Cooker Taco Pasta

Why You’ll Love This Recipe

You’ll love Slow Cooker Taco Pasta because it’s easy, flavorful, and requires minimal cleanup. It’s a one-pot wonder that combines the bold spices of tacos with the creamy, cheesy comfort of pasta. You can set it and forget it, and it’s ready when you are. Plus, it’s versatile—customize it with your favorite toppings like sour cream, jalapeños, or crushed tortilla chips for the perfect finishing touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or ground turkey)
• Onion, diced
• Garlic, minced
• Taco seasoning (store-bought or homemade)
• Diced tomatoes (canned)
• Tomato sauce
• Beef broth (or chicken broth)
• Uncooked pasta (rotini, penne, or shells work well)
• Shredded cheddar cheese
• Cream cheese (optional, for extra creaminess)
• Salt
• Black pepper
• Olive oil
• Fresh cilantro or green onions for garnish (optional)

Directions

1. Cook the beef: In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain any excess grease, then stir in garlic and taco seasoning. Cook for another minute.
2. Transfer to the slow cooker: Add the cooked beef mixture to your slow cooker. Stir in diced tomatoes, tomato sauce, beef broth, salt, and pepper. Mix well.
3. Cook: Cover and cook on low for 3–4 hours or high for 1½–2 hours.
4. Add pasta: About 30 minutes before serving, stir in the uncooked pasta. Make sure there’s enough liquid to cover the noodles—add a bit more broth if needed.
5. Add cheese: Once the pasta is tender, stir in the cheddar cheese and cream cheese (if using) until melted and creamy.
6. Serve: Garnish with cilantro or green onions and serve warm.

Servings and timing

This recipe serves 6 people and takes about 4 hours total—10 minutes for prep, 3½ hours of cooking, and 20 minutes to finish and serve.

Variations

• Spicy Taco Pasta: Add diced jalapeños, chili powder, or hot sauce for extra heat.
• Chicken Taco Pasta: Use cooked shredded chicken instead of ground beef and substitute chicken broth for beef broth.
• Veggie-Packed Version: Mix in corn, black beans, or bell peppers for added texture and nutrition.
• Creamy Deluxe: Stir in a splash of heavy cream or a dollop of sour cream for an extra rich sauce.
• Tex-Mex Twist: Top with crushed tortilla chips, avocado slices, or extra cheese before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep it creamy. To freeze, let the pasta cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use any type of pasta?

Yes, short pasta like penne, rotini, or shells work best because they hold the sauce well.

Can I cook the pasta separately?

You can—just reduce the broth slightly and stir the cooked pasta into the slow cooker right before serving.

Can I use ground turkey instead of beef?

Absolutely, ground turkey is a great lighter option.

Can I add beans or corn?

Yes, black beans and corn make great additions for extra flavor and texture.

Can I make it spicier?

Add cayenne pepper, diced jalapeños, or spicy taco seasoning to kick up the heat.

What cheese works best?

Cheddar is classic, but Monterey Jack or a Mexican cheese blend also work perfectly.

How do I prevent the pasta from overcooking?

Add the pasta only during the last 30 minutes of cooking and check for doneness early.

Can I make it without cream cheese?

Yes, skip it for a lighter dish or use a bit of sour cream instead.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough (6–7 quarts) and adjust cooking time slightly.

What toppings go well with this dish?

Try sour cream, sliced jalapeños, diced tomatoes, green onions, or crushed tortilla chips.

Conclusion

Slow Cooker Taco Pasta is an easy, cheesy, and satisfying meal that combines all your favorite taco flavors with comforting pasta in one pot. With minimal effort and maximum flavor, it’s perfect for family dinners or meal prep. Creamy, spicy, and utterly delicious, this dish is sure to become a weeknight favorite in your home.

Slow Cooker Taco Pasta

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Slow Cooker Taco Pasta is a creamy, cheesy, and flavor-packed one-pot meal that combines all the best parts of tacos and pasta. With tender noodles, seasoned beef, zesty tomato sauce, and melted cheese, this easy slow cooker recipe is perfect for busy weeknights or cozy family dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Yield: 6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Mexican-Inspired
• Diet: Halal

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp taco seasoning (store-bought or homemade)
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups beef broth (or chicken broth)
• 12 oz uncooked pasta (rotini, penne, or shells)
• 2 cups shredded cheddar cheese
• 4 oz cream cheese (optional, for creaminess)
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro or green onions, for garnish (optional)

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Instructions

1. In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain any excess grease.
2. Add garlic and taco seasoning, cooking for another minute until fragrant.
3. Transfer the beef mixture to your slow cooker. Add diced tomatoes, tomato sauce, beef broth, salt, and pepper. Stir to combine.
4. Cover and cook on low for 3–4 hours or high for 1½–2 hours.
5. About 30 minutes before serving, stir in the uncooked pasta. Make sure there’s enough liquid to cover the noodles; add more broth if needed.
6. Once the pasta is tender, stir in shredded cheddar and cream cheese (if using) until melted and creamy.
7. Garnish with chopped cilantro or green onions before serving. Serve warm and enjoy.

Notes

• Add black beans, corn, or bell peppers for extra texture and flavor.
• For a spicier version, mix in diced jalapeños or hot taco seasoning.
• Use ground turkey or chicken for a lighter option.
• To prevent mushy pasta, add noodles during the last 30 minutes of cooking.
• Leftovers can be frozen for up to 2 months; thaw overnight before reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 6g
• Sodium: 890mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 105mg