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Crockpot Taco Pasta

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This crockpot taco pasta is a creamy, cheesy, and flavor-packed dinner that combines the best of taco night and pasta night. It’s a fuss-free, crowd-pleasing meal perfect for busy weeknights or feeding a large family.

Ingredients

Scale
  • 1 1/2 pounds ground beef (or ground turkey)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 packets (about 2 oz) taco seasoning (mild or spicy)
  • 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
  • 1 (10 oz) can Rotel diced tomatoes & green chilies
  • 1 (15 oz) can black beans, drained and rinsed (optional)
  • 1 1/2 cups beef broth (or chicken broth)
  • 16 oz uncooked pasta shells or rotini
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese (or use all cheddar)
  • 4 oz cream cheese, cubed (room temperature)
  • Chopped green onions (optional, for topping)
  • Fresh cilantro, chopped (optional, for topping)
  • Crushed tortilla chips (optional, for topping)
  • Sour cream (optional, for topping)
  • Jalapeño slices (optional, for topping)

Instructions

  1. In a skillet over medium heat, add ground beef and cook for 6-8 minutes until mostly browned, breaking it up as it cooks. Add chopped onion and garlic, sautéing for another 2-3 minutes until fragrant and translucent. Drain excess fat if needed.
  2. Transfer browned meat, onions, and garlic into your crockpot. Add taco seasoning packets, diced tomatoes, Rotel, black beans (if using), and beef broth. Stir well to combine.
  3. Cover and cook on LOW for 3 hours (or HIGH for 1-1.5 hours).
  4. Stir in uncooked pasta shells or rotini, pushing noodles down so they’re submerged. Cook for 30-40 minutes on LOW, stirring halfway through, until pasta is tender but not mushy.
  5. Add cubed cream cheese, shredded cheddar, and Monterey Jack. Stir gently until melted and creamy, about 10 minutes. Taste and adjust salt if needed.
  6. Serve hot, topped with green onions, cilantro, crushed chips, sour cream, and jalapeño slices as desired.

Notes

Check pasta early if your crockpot runs hot to avoid overcooking. For firmer pasta, cook separately and stir in at the end. Add a splash of broth if the sauce is too thick, or simmer uncovered if too thin. Shred your own cheese for the best melt. This recipe is flexible—swap proteins, use gluten-free pasta, or make it vegetarian by doubling the beans.

Nutrition

Keywords: crockpot taco pasta, slow cooker, family dinner, easy pasta, taco pasta, cheesy pasta, crowd-pleaser, comfort food, weeknight dinner

Find it online: https://tempotaste.com/crockpot-taco-pasta-recipe-easy-family-dinner-for-8-plus-people/