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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4 20

Total Time 4 35

Servings 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.

Nutrition