Creamy Slow Cooker Taco Pasta

Welcome to your new favorite weeknight dinner: Crock Pot Taco Pasta! This incredibly easy and supremely satisfying dish marries the comforting flavors of your beloved tacos with the hearty appeal of pasta, all cooked to perfection in your slow cooker. Imagine tender pasta shells coated in a rich, creamy, and zesty sauce, brimming with seasoned ground beef, diced tomatoes, and melty cheese. It’s a fuss-free meal that brings big flavor with minimal effort, making it ideal for busy evenings when you crave something delicious without the kitchen chaos.

Why You’ll Love This Slow Cooker Taco Pasta Recipe

This isn’t just another dinner recipe; it’s a game-changer for your meal rotation. Here’s why Crock Pot Taco Pasta is destined to become a family favorite:

• Effortless Preparation: The beauty of a slow cooker meal lies in its simplicity. Most of the work involves tossing ingredients into the pot and letting it do its magic. Perfect for those busy days when you want a home-cooked meal without being tied to the stove.
• Irresistibly Creamy & Cheesy: With generous amounts of cream cheese and shredded cheddar, this pasta dish boasts a luxuriously creamy texture and a rich, cheesy flavor that everyone adores.
• Bold Taco Flavors: The blend of taco seasoning, diced tomatoes, and fresh vegetables creates an authentic and robust taco experience that perfectly complements the pasta.
• Versatile & Customizable: Whether you prefer ground beef, chicken, or a vegetarian option, this recipe is incredibly adaptable. You can easily adjust the spice level and add your favorite vegetables.
• One-Pot (Almost!) Wonder: While the pasta gets a quick pre-cook, the majority of the dish comes together in a single pot, making cleanup a breeze.
• Family-Friendly: Kids and adults alike will eagerly devour this comforting and flavorful pasta dish. It’s a guaranteed crowd-pleaser for any meal.

Customize Your Taco Pasta: Variations and Substitutions

One of the best aspects of this Crock Pot Taco Pasta recipe is its incredible flexibility. You can easily tailor it to your dietary preferences, spice tolerance, or what you have available in your pantry.

Protein Power: Meat and Meatless Options

While ground beef is a classic choice for taco pasta, feel free to experiment with other proteins:

• Ground Chicken or Turkey: For a lighter take, substitute ground chicken or turkey for the beef. Cook and crumble it just as you would the ground beef before adding it to the slow cooker.
• Shredded Chicken: Have leftover rotisserie chicken? Shred it and add it during the second cooking phase for an even quicker preparation.
• Vegetarian Delight: Easily make this dish meatless by omitting the ground beef entirely. To maintain the hearty texture and add plant-based protein, consider adding canned black beans (drained and rinsed), pinto beans, or kidney beans. You could also use a plant-based ground crumble for a similar texture. The robust taco seasoning ensures it will still have amazing flavor.

Flavor Boosters and Vegetable Additions

Elevate the taste and nutritional value with these simple swaps:

• Salsa instead of Diced Tomatoes: If you enjoy a richer, spicier, or more complex tomato flavor, substitute a can of your favorite salsa for the diced tomatoes. A mild salsa works perfectly for a subtle kick, while a spicy salsa will truly ignite your taste buds. This is a fantastic way to quickly add more depth!
• Extra Veggies: Feel free to toss in other diced vegetables like corn (canned or frozen), black olives, or even a different color of bell pepper (red, yellow, or orange) for added sweetness and visual appeal. Add these during the second cooking stage so they don’t get too mushy.
• Spice it Up: For those who love heat, consider adding a dash of cayenne pepper, a few shakes of hot sauce, or finely diced jalapeños (seeds removed for less heat) along with the taco seasoning.

Ingredients You’ll Need for a Perfect Batch

(Full, detailed recipe with quantities and instructions can be found below in the recipe card.)

• Ground Beef: Lean ground beef works best to avoid excessive grease, but any ground beef can be used. Just be sure to drain off any extra fat after cooking.
• Diced Tomatoes: Canned diced tomatoes provide the essential tomato base and a touch of acidity that brightens the dish.
• Taco Seasoning: A packet of your favorite taco seasoning blend is key for authentic flavor. You can also make your own mix of chili powder, cumin, paprika, onion powder, and garlic powder.
• Water: Used to create the sauce and ensure the pasta cooks properly in the slow cooker.
• Pasta Shells: Medium pasta shells are ideal as they perfectly cradle the creamy sauce and bits of meat and vegetables. Other small to medium pasta shapes like elbow macaroni, cavatappi, or rotini can also work.
• Cream Cheese: The secret ingredient for that incredibly rich, smooth, and creamy texture. Softened cream cheese melts into the sauce beautifully.
• Shredded Cheddar Cheese: Adds a classic cheesy flavor and helps bind the dish together. You’ll use some in the pot and save some for topping.
• Diced Green Pepper: Contributes a fresh, slightly sweet, and vibrant flavor, plus a nice crunch.
• Diced Onion: Forms an aromatic base for the taco flavors, adding depth and sweetness when cooked.

How to Make Crock Pot Taco Pasta: Step-by-Step Guide

Making this creamy taco pasta in your slow cooker is incredibly straightforward. Follow these simple steps for a truly delicious and fuss-free meal:

1. Brown the Beef: In a skillet, brown your ground beef over medium-high heat. Once fully cooked, drain off any excess grease thoroughly. This step is crucial for the best flavor and texture, preventing a greasy final dish.
2. Combine Initial Ingredients: Transfer the cooked and drained ground beef to your 5-6 quart slow cooker. Add the can of diced tomatoes (undrained), two tablespoons of taco seasoning, and one cup of water. Stir these ingredients well to combine them evenly. Cover your slow cooker and cook on high for 1 hour. This allows the initial flavors to meld beautifully.



3. Prepare the Pasta: While the beef mixture is cooking, partially cook your pasta shells. Bring a pot of salted water to a rolling boil and cook the pasta for approximately 6 minutes. The pasta should be al dente, meaning it still has a bite to it and is not fully cooked through. Drain the pasta thoroughly and set it aside. Partial cooking prevents the pasta from becoming mushy during the slow cooker’s long cook time.
4. Add Remaining Ingredients: After the first hour of cooking, remove the lid from your slow cooker. Add the softened cream cheese (cut into cubes for easier melting), the partially cooked pasta shells, one cup of shredded cheddar cheese, diced onion, diced green pepper, and the remaining ¼ cup of water. Stir everything gently until well combined.



5. Final Cook: Cover the slow cooker again and continue to cook on high for another 2 hours, or until the pasta is fully tender and the sauce has thickened. Stir occasionally during this phase to prevent sticking and ensure even cooking. The cream cheese will melt and create a wonderfully creamy sauce.



6. Serve and Enjoy: Once cooked, give the pasta a final stir. Ladle generous portions into bowls and top with the remaining one cup of shredded cheddar cheese. The residual heat will melt the cheese beautifully.

Tips for the Best Crock Pot Taco Pasta

Achieving perfect Crock Pot Taco Pasta is easy with a few simple tips:

• Don’t Skip Browning the Beef: Browning the ground beef before adding it to the slow cooker adds a layer of depth and flavor that you won’t get if you simply add raw beef. Always drain the fat to avoid a greasy final dish.
• Partially Cook the Pasta: This is a crucial step! Cooking the pasta partially (al dente) on the stovetop ensures it finishes cooking in the slow cooker without becoming overly soft or mushy. Different pasta brands and shapes can vary, so keep an eye on it.
• Soften Your Cream Cheese: For the smoothest sauce, make sure your cream cheese is softened to room temperature before adding it to the slow cooker. This helps it melt and incorporate seamlessly into the sauce, preventing lumps.
• Stir Occasionally: Especially during the final cooking stage, give the pasta a gentle stir every 30-45 minutes. This helps prevent the pasta from sticking to the bottom of the slow cooker and ensures all ingredients are evenly coated and cooked.
• Adjust Liquid as Needed: Depending on your slow cooker and altitude, you might find the sauce is thicker or thinner than desired. If it’s too thick, add a splash more water or broth. If it’s too thin, remove the lid for the last 30 minutes of cooking to allow some moisture to evaporate.
• Taste and Adjust Seasoning: Before serving, taste the pasta and adjust the seasoning if necessary. You might want to add more taco seasoning, a pinch of salt, or a grind of black pepper to suit your preference.

Serving Suggestions and Toppings

While delicious on its own, Crock Pot Taco Pasta truly shines with a few simple additions and toppings. Think of it like building your perfect taco, but in pasta form!

Classic Toppings:

• Sour Cream or Greek Yogurt: A dollop of cool sour cream or plain Greek yogurt adds a delightful creamy contrast and helps balance any spice.
• Fresh Cilantro: Chopped fresh cilantro brings a burst of herbaceous freshness.
• Sliced Green Onions: For a mild oniony crunch and vibrant color, green onions are a must.
• Diced Avocado or Guacamole: Creamy avocado adds healthy fats and a smooth texture.
• Hot Sauce: If you love extra heat, a drizzle of your favorite hot sauce is always welcome.
• Crushed Tortilla Chips: For an irresistible crunch and extra taco flair.

Side Dishes to Complete the Meal:

• Simple Green Salad: A light, crisp green salad with a zesty vinaigrette provides a refreshing counterpoint to the rich pasta.
• Cornbread: A warm slice of cornbread is perfect for soaking up any leftover sauce.
• Refried Beans: A classic taco side that complements the flavors perfectly.
• Steamed Vegetables: A side of steamed broccoli or green beans can add extra nutrition and color.

Storage and Reheating

This Crock Pot Taco Pasta makes fantastic leftovers, often tasting even better the next day as the flavors continue to meld. Proper storage ensures you can enjoy it for days to come.

• Refrigeration: Allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: While possible, pasta dishes with cream cheese can sometimes have a slightly altered texture after freezing and thawing. If you choose to freeze, store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Microwave: For individual portions, microwave on high, stirring occasionally, until heated through. You may need to add a splash of milk or water to restore creaminess.
  • Stovetop: For larger portions, transfer to a pot or skillet over medium-low heat. Add a little milk, broth, or water and stir frequently until heated through and creamy again.

Frequently Asked Questions (FAQs)

Here are some common questions about making Crock Pot Taco Pasta:

Can I make this on the stovetop or as a casserole?

Absolutely! This recipe is incredibly adaptable. While the slow cooker offers hands-off convenience, you can easily prepare it on the stovetop or bake it as a casserole. For the stovetop, cook the beef, then add tomatoes, seasoning, and water, simmering for 10-15 minutes. Add partially cooked pasta, cream cheese, cheese, and veggies, then cook until pasta is tender, adding more liquid if needed. For a casserole, follow the initial steps, combine all ingredients in a baking dish, top with cheese, and bake until bubbly and heated through.

What other pasta shapes can I use?

Small to medium pasta shapes work best for this recipe as they hold the sauce well and cook evenly. Good alternatives to shells include elbow macaroni, rotini, penne, or cavatappi. Ensure they are partially cooked on the stovetop before adding to the slow cooker.

How can I make this spicier?

To kick up the heat, use a spicy taco seasoning blend or a hot salsa instead of diced tomatoes. You can also add a pinch of cayenne pepper, a dash of red pepper flakes, or finely diced jalapeños (with or without seeds, depending on desired heat) along with the onions and bell peppers.

Can I prepare this dish ahead of time?

You can do some prep work in advance. Cook and drain the ground beef, dice the vegetables, and even mix the initial beef, tomatoes, seasoning, and water mixture. Store these components separately in the refrigerator. On the day of cooking, simply combine and proceed with the slow cooker instructions. The dish is best when freshly made, but as mentioned in the storage section, leftovers reheat wonderfully.

Is this recipe gluten-free?

To make this recipe gluten-free, ensure you use certified gluten-free pasta shells (or your preferred GF pasta shape) and verify that your taco seasoning blend is gluten-free. Many brands offer GF options for both!

This Slow Cooker Taco Pasta recipe is more than just a meal; it’s a celebration of comfort, convenience, and delicious flavor. Whether you’re feeding a hungry family, preparing for a potluck, or simply craving a hearty and easy dinner, this dish delivers every time. Its creamy texture, bold taco spices, and adaptable nature make it a versatile choice for any occasion. Give it a try, and watch it quickly earn a permanent spot in your recipe collection!

Craving More Easy Recipes?

If you loved this effortless and flavorful slow cooker meal, you’ll be thrilled to discover more simple and delicious recipes for your culinary repertoire. Explore these other fantastic dishes that promise to deliver big taste with minimal fuss:

• Air Fryer Taco Stuffed Shells
• Easy Stuffed Shells
• Crock Pot Pizza Casserole
• Taco Pasta Salad
• Instant Pot Cheesy Taco Pasta
• Crock Pot Million Dollar Pasta
• Crock Pot Mac and Cheese
• Homemade Beefaroni

Originally published: February 2018
Updated photos & republished: August 2019

Crock Pot Taco Pasta

Crock Pot Taco Pasta combines pasta shells, taco seasoning, cream cheese, ground beef, green peppers, onions and diced tomatoes. So good!

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Prep Time:
25 minutes

Cook Time:
3 hours

Total Time:
3 hours 25 minutes

Servings:
4

Author:
Brandie Skibinski

Ingredients

• 1 pound ground beef, cooked and crumbled
• 15 ounce can diced tomatoes
• 2 Tablespoons taco seasoning
• 1 ¼ cups water, divided use
• 2 cups pasta shells measured dry
• ½ block cream cheese (4 ounces), softened to room temperature, cut into cubes
• 2 cups shredded cheddar cheese, divided use
• ½ cup diced green pepper
• ½ cup diced onion

Instructions

1. Combine cooked ground beef, diced tomatoes, taco seasoning, and 1 cup water in a 5-6 quart slow cooker. Stir, cover, and cook on high 1 hour.
2. Meanwhile, partially cook pasta shells; cook them in salted boiling water for about 6 minutes. Drain and set aside.
3. Then add in cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, onion, bell pepper, and ¼ cup water. Stir. Cover and cook another 2 hours on high.
4. Serve with remaining 1 cup shredded cheddar cheese on top.

Video

Course:
Main Course

Cuisine:
American

Nutrition

Calories: 759 kcal | Carbohydrates: 47g | Protein: 45g | Fat: 42g | Sodium: 891mg | Fiber: 3g | Sugar: 6g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.