Slow Cooker Taco Pasta

When we’re in the mood for something hearty, cheesy, and packed with bold flavor, this Slow Cooker Taco Pasta always hits the spot. It’s a comforting combination of taco night and pasta night in one dish, and the best part is, it’s made in the crockpot, so it’s mostly hands-off!

We first whipped this up on a rainy Sunday when we were craving something cozy but didn’t want to stand over the stove for hours. It was a hit with everyone, and now it’s a regular on our weekly meal rotation.

If you’re a fan of this dish, you might also enjoy our Slow Cooker Copycat Chipotle Carnitas, Slow Cooker Mexican Shredded Chicken Tacos, or Slow Cooker Honey Lime Enchiladas for more fun takes on family friendly meals.

Why You’ll Love This Recipe

• Easy to prep and cook: The slow cooker does most of the work, making it great for busy days.
• Bold, cheesy flavor: Cream cheese and Mexican blend cheese create an irresistibly creamy sauce.
• Family-friendly: Kids and adults alike love the comforting combo of pasta and taco flavors.
• Great for leftovers: It stores well and tastes just as good the next day.

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.

This dish brings together savory ground beef, aromatic onions and garlic, spicy jalapeños, and creamy cheese to create a rich, taco-inspired sauce that pairs perfectly with tender pasta. Canned tomatoes and broth round out the base, while a sprinkle of fresh cilantro brightens up the whole dish.

Variations

• Swap the protein: Try ground turkey or shredded chicken instead of beef.
• Adjust the spice level: Use more or less jalapeño based on your heat preference.
• Change the pasta: Macaroni, rotini, or shells work just as well as ditalini.
• Make it vegetarian: Omit the beef and use black beans or lentils.

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.

1. Cook the beef, onions, and garlic in a skillet until the meat is no longer pink. Add the taco seasoning and cook until thickened.

2. Add the beef to a crockpot and add the diced jalapenos, canned tomatoes, broth and cream cheese. Stir well and cook over high heat for 4 hours, stirring occasionally.

3. In the last 30 minutes of cooking time, add the pasta and stir well to combine.

4. Sprinkle the top with cheese and cilantro just before ready to serve.

Expert Tips

• Chop jalapeños finely for even heat distribution.
• Stir the crockpot mixture occasionally to help the cream cheese melt evenly.
• Use freshly shredded cheese for the best melt and texture.
• Let the dish sit for 5 minutes before serving to thicken slightly.

Frequently Asked Questions

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

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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 Pasta

Slow Cooker Taco Pasta is cozy, cheesy, and packed with bold taco flavor. We’re talking tender pasta, seasoned ground and melty cheese, all cooked low and slow in one pot.

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5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours 20 minutes minutes

Total Time: 4 hours hours 35 minutes minutes

Servings: 8 Servings

Calories: 366kcal

Equipment

• Saute pan
• slow cooker

Ingredients

• 1 pound ground beef
• 1 medium sized onion
• 3 garlic cloves
• 1 packet taco seasoning 1 oz
• 2 jalapenos
• 4 ounces cream cheese
• 14 ounces canned tomatoes
• 2 cups broth
• 8 ounces pasta ditalini shown
• 1 cup shredded mexican blend cheese
• 2 Tablespoons fresh chopped cilantro

Instructions

• Add the ground beef to a medium sized saute pan and cook over medium/low heat, breaking it apart.
• Chop the onion into small pieces and mince the garlic cloves and add them to the pan along with the taco seasoning. Saute them with the beef until the onions are translucent.
• Add the beef to a crockpot and add the diced jalapenos, canned tomatoes, broth and cream cheese. Stir well and cook over high heat for 4 hours, stirring occasionally.
• In the last 30 minutes of cooking time, add the pasta and stir well to combine.
• Sprinkle the top with cheese and cilantro just before ready to serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 366kcal | Carbohydrates: 29g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 504mg | Potassium: 427mg | Fiber: 2g | Sugar: 5g | Vitamin A: 561IU | Vitamin C: 10mg | Calcium: 213mg | Iron: 2mg