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
Scale
- 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