Go Back
Crockpot Taco Pasta

Crockpot Taco Pasta Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 562
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 packet taco seasoning, about 2 tbsp
  • 1 10-oz can diced tomatoes with green chilies, undrained
  • 4 cups low-sodium beef broth
  • 1 lb medium pasta shells or rotini
  • 4 oz cream cheese, softened and cut into cubes
  • 2 cups shredded sharp cheddar cheese

Method
 

  1. Brown the ground beef in a skillet over medium-high heat, drain fat, stir in taco seasoning, and cook 1 minute. Transfer to a 6-quart slow cooker.
  2. Add the undrained tomatoes and beef broth to the slow cooker. Stir gently to combine.
  3. Add the dry pasta on top, press it down lightly, cover, and cook on HIGH for 2 hours, stirring once at the 1-hour mark.
  4. Turn off the slow cooker. Add cubed cream cheese and shredded cheddar, then stir until the sauce is smooth and creamy.
  5. Spoon into bowls and finish with your favorite taco toppings.

Notes

If your slow cooker runs hot, check the pasta for tenderness at 1 hour 45 minutes. For a thicker sauce, let the pasta sit uncovered in the turned-off slow cooker for 5 minutes before adding the cheese.