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.
Table of contents
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.
- Cook the beef, onions, and garlic in a skillet until the meat is no longer pink. Add the taco seasoning and cook until thickened.
- 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.
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.
Yes! Just simmer everything in a large pot after browning the beef, then add pasta and cook until tender.
It’s best enjoyed fresh, but you can freeze it before adding the pasta. Add cooked pasta when reheating.
Absolutely! Just use your favorite gluten-free pasta and double-check your taco seasoning.
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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
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
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
This is a new Taco Tuesday favorite! I made it last night, and it was a big hit!
This is so good. It’s the perfect mashup of two classic comfort foods!