Crockpot Taco Pasta: The Easiest, Creamiest Recipe!

A close-up view of a spoonful of slow cooker taco pasta, showing the creamy sauce, ground beef, and perfectly cooked pasta shells.

Crockpot Taco Pasta: The Easiest, Creamiest Recipe!

This Crockpot Taco Pasta is the ultimate easy weeknight dinner! A creamy, cheesy, and flavorful one-pot meal made with ground beef, taco seasoning, and pasta, all cooked to perfection in your slow cooker.

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Prep Time 15

Cook Time 4 45

Total Time 5

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 550

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 lb lean ground beef 80/20 or 90/10
1 medium onion finely chopped
2 cloves garlic minced
1 oz packet taco seasoning about 2 tablespoons
16 oz jar salsa your favorite kind
32 oz beef broth low-sodium recommended
12 oz uncooked medium pasta shells or rotini, penne
8 oz cream cheese cubed
2 cups shredded cheddar cheese or Mexican blend

Equipment

1 Slow Cooker 6-quart or larger recommended
1 Skillet For browning the beef

Instructions

In a large skillet, cook the ground beef with the chopped onion until browned. Drain any excess grease.
Transfer the cooked beef mixture to the slow cooker. Stir in the minced garlic, taco seasoning, salsa, and beef broth.
Cover and cook on low for 3-4 hours or on high for 1.5-2 hours.
Stir in the uncooked pasta, ensuring it's submerged in the liquid. Cover and cook on high for an additional 30-45 minutes, until pasta is al dente.
Stir in the cubed cream cheese and shredded cheese until fully melted and the sauce is creamy.
Serve hot, garnished with optional toppings like fresh cilantro or sour cream.

Notes

For the best results, use block cream cheese, not the spreadable kind.
To prevent mushy pasta, begin checking for doneness at the 30-minute mark after adding it.
Feel free to add a can of drained corn or black beans along with the pasta for extra flavor and texture.