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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.

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)

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

Find it online: https://thefamilycooking.com/slow-cooker-taco-pasta/