There’s nothing quite like the joy of coming home to a comforting, ready-to-eat meal waiting for you in the slow cooker. Crock Pot Taco Pasta is one of those recipes that brings the best of two worlds together: the hearty satisfaction of pasta and the bold, zesty flavors of a taco. It’s a dish that’s sure to become a family favorite, combining creamy textures, cheesy goodness, and just the right kick of spice. Let’s dive into the details!
🌟 Why You’ll Love This Recipe
This Crock Pot Taco Pasta recipe is perfect for busy weeknights, family dinners, or even meal prep. The rich aroma of ground beef, taco seasoning, and diced tomatoes simmering in your kitchen will have everyone eagerly awaiting mealtime. And let’s be real—who doesn’t love a dinner where the slow cooker does most of the work?
🛒 Ingredients You’ll Need
Here’s what you’ll need to make this creamy, cheesy, and oh-so-delicious meal:
- 1 pound ground beef (cooked and crumbled)
- 15-ounce can diced tomatoes
- 2 tablespoons taco seasoning
- 1 ¼ cups water, divided
- 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
- ½ cup diced green pepper
- ½ cup diced onion
👩🍳 How to Make Crock Pot Taco Pasta
Step 1: Start the Slow Cooker
Combine the cooked ground beef, diced tomatoes, taco seasoning, and 1 cup water in a 5-6 quart slow cooker. Stir everything together, cover, and cook on high for 1 hour. This allows the flavors to meld together beautifully.
Step 2: Cook the Pasta
While the slow cooker is doing its magic, partially cook the pasta shells. Boil them in salted water for about 6 minutes, just until they start to soften. Drain and set aside.
Step 3: Add the Creaminess
After the first hour, stir in the softened cream cheese, partially cooked pasta shells, 1 cup of shredded cheddar cheese, diced onion, diced green pepper, and ¼ cup water. Mix well, ensuring everything is evenly coated.
Step 4: Finish Cooking
Cover and cook on high for an additional 2 hours. During this time, the pasta will absorb the flavors, and the cheese will melt into creamy perfection.
Step 5: Serve and Enjoy
When ready to serve, sprinkle the remaining 1 cup of shredded cheddar cheese on top. Serve warm and enjoy every cheesy, flavorful bite!
💡 Helpful Tips for Perfect Taco Pasta
- Partially cooking the pasta: Don’t skip this step! It ensures your pasta doesn’t become mushy while cooking in the Crock Pot.
- Room temperature cream cheese: Softening the cream cheese beforehand helps it melt more smoothly into the sauce.
- Taco seasoning: Use your favorite store-bought mix or make your own for a personalized spice level.
🌀 Substitutions and Variations
- Protein: Swap ground beef for ground turkey, chicken, or even plant-based crumbles for a vegetarian option.
- Pasta: Try rotini, penne, or elbow macaroni if you don’t have pasta shells on hand.
- Cheese: Use a blend of cheeses like Monterey Jack, pepper jack, or a Mexican blend for extra flavor.
- Add veggies: Throw in corn, black beans, or even jalapeños for a twist.
🥡 Storage and Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to maintain the creamy texture.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Crock Pot Taco Pasta: A Comforting and Flavorful Dinner Delight
- Total Time: 3 hours 25 minutes
- Yield: 4 servings 1x
Description
Crock Pot Taco Pasta is an easy, cheesy, and flavorful dinner that combines creamy pasta shells with bold taco seasoning, ground beef, and veggies. Perfect for busy nights, this slow-cooker meal is a family favorite that’s sure to please.
Ingredients
- 1 pound ground beef, cooked and crumbled
- 15-ounce can diced tomatoes
- 2 tablespoons taco seasoning
- 1 ¼ cups water, divided
- 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
- ½ cup diced green pepper
- ½ cup diced onion
Instructions
- 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 for 1 hour.
- Partially cook pasta shells in salted boiling water for about 6 minutes. Drain and set aside.
- Add softened cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, diced onion, diced green pepper, and ¼ cup water to the slow cooker. Stir well to combine.
- Cover and cook on high for an additional 2 hours, until pasta is tender and cheese is melted.
- Top with the remaining 1 cup shredded cheddar cheese before serving. Enjoy warm!
Notes
- Partially cooking the pasta helps it maintain its texture during the slow cooking process.
- Customize with additional toppings like sour cream, salsa, or chopped cilantro for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Cuisine: American
This Crock Pot Taco Pasta recipe is everything you need for a crowd-pleasing dinner that’s easy to prepare and hard to resist. Let me know how it turns out for you in the comments below, and don’t forget to share this recipe with friends and family!