Crockpot Taco Pasta
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I grew up on quick, comforting skillet dinners, and this Crockpot Taco Pasta is the one I turn to when I want that same cozy, cheesy vibe with almost no hands-on time. It’s a slow-cooker twist on taco night: seasoned ground beef stewed with tomatoes and cream cheese, finished by folding in small pasta for a saucy, family-friendly one-pot meal. If you like hands-off dinners that still taste homemade, this hits the mark—and if you want to compare small tweaks, check out another slow-cooker version that leans spicier.
Why you’ll love this dish
This recipe is the practical, weeknight-friendly cousin of taco night. It’s budget-friendly (ground beef stretches far when mixed with pasta), feeds a crowd, and the slow cooker does the heavy lifting—no babysitting the pot. It’s also very forgiving: you can use a packet of taco seasoning or measure spices yourself, and toppings let every family member personalize their bowl.
“Comfort-food level: high. Made this for a busy weeknight and still got compliments—cheesy, simple, and reheats like a dream.”
Beyond convenience, it’s ideal for:
- Busy weeknights when you need dinner with minimal fuss.
- Potlucks—bring the slow cooker and keep it warm.
- Families—children usually love the cheesy, mild flavors; adults can add jalapeños or hot sauce.
For another take that swaps spices and timing, see this family-friendly slow cooker taco pasta.
The cooking process explained
Quick overview so you know what to expect:
- Brown the ground beef with aromatics and taco spices (or a seasoning packet).
- Transfer to the slow cooker; add canned tomatoes, green chiles, cream cheese, and beef broth.
- Slow-cook low 4–5 hours (or high 2–3) until flavors meld and cream cheese softens.
- Boil the pasta separately in the last 30 minutes so it’s al dente.
- Stir drained pasta into the crockpot, adjust seasoning, and garnish.
This puts the timeline in your hands: active time is mostly browning and a short pasta boil; the slow cooker handles the long simmer.
What you’ll need
- 1 lb ground beef (80/20 gives good flavor; leaner is fine)
- 1/2 small onion, diced (or 1 tsp onion powder)
- 1 tsp minced garlic (or 1/2 tsp garlic powder)
- 1 Tbsp chili powder and 1 tsp ground cumin — OR one packet taco seasoning in place of those
- Salt and freshly ground black pepper, to taste
- 4 oz cream cheese, room temperature and cut into small chunks
- 14 oz canned diced tomatoes, undrained
- 1 small can (4 oz) diced green chiles
- 2 cups beef broth (low-sodium if preferred)
- 8 oz uncooked smaller pasta (rotini, small shells, or mini penne work well)
- Garnishes: diced avocado, shredded cheddar, sliced black olives, sour cream, chopped cilantro, lime wedges
Notes/substitutions:
- Swap ground turkey or chicken for beef; brown the meat the same way.
- For a vegetarian version, replace the beef with a can of seasoned black beans and use vegetable broth (see Variations).
- If your cream cheese is cold, cut into small pieces so it melts faster in the slow cooker.
Step-by-step instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it up as it cooks.
- When the beef is halfway browned, add diced onion and minced garlic. Continue cooking until beef is fully browned and onions are softened. Season with chili powder and cumin, or stir in the taco seasoning packet. Add salt and pepper to taste. (Tip: drain excess fat if you prefer leaner stew.)
- Transfer the seasoned beef mixture to the slow cooker.
- Add canned diced tomatoes (with juices), green chiles, cream cheese chunks, and beef broth to the slow cooker. Stir gently to combine.
- Cook on low for 4–5 hours or on high for 2–3 hours. The cream cheese should melt into the sauce and become creamy.
- About 30 minutes before serving, bring a pot of salted water to a boil and cook the pasta to just shy of al dente (follow package directions but subtract 1–2 minutes). Drain the pasta.
- Stir the drained pasta into the crockpot so it soaks up the sauce. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of broth.
- Serve immediately with your choice of garnishes: avocado, shredded cheddar, black olives, and a dollop of sour cream.
Best ways to enjoy it
- Bowl it up with shredded cheddar and diced avocado for a creamy, taco-like finish.
- Serve with tortilla chips on the side for scooping, or warm flour tortillas for burrito-style scoops.
- Pair with a simple green salad or charred corn salad for freshness.
- For a heartier meal, top with crushed tortilla chips and a drizzle of hot sauce or salsa verde.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Keep for 3–4 days.
- To reheat: warm on the stovetop over low heat with a splash of broth or water to loosen the sauce, or microwave in 30–45 second bursts, stirring between intervals.
- Freezing: the sauce freezes fine, but cooked pasta can become soft after thawing. For best results, freeze the beef-tomato mixture without pasta; cook fresh pasta when you reheat. Thaw overnight in the fridge before reheating.
- Food safety note: cool large batches faster by dividing into shallow containers so they pass through the 40–140°F danger zone quickly.
Helpful cooking tips
- Brown the beef well: browning adds flavor through the Maillard reaction. Break meat into small pieces so it cooks evenly.
- Use room-temperature cream cheese and cut into small cubes so it disperses and melts evenly into the sauce.
- Don’t overcook the pasta in the pot—finish it al dente and let it finish in the sauce to avoid mushiness.
- If salt is a worry, use low-sodium broth and taste before adding table salt—the tomatoes and taco seasoning can be salty.
- For a richer finish, stir in a splash of heavy cream or a knob of butter just before serving.
- For more techniques and timing ideas, I also keep a master version you can compare on the base recipe page.
Creative twists
- Vegetarian: swap ground beef for two cans of drained, rinsed black beans and use vegetable broth. Add a splash of lime juice and more cumin for brightness.
- Chicken version: use 1½ lbs boneless skinless chicken thighs; cook in the crockpot until shreddable, then remove, shred, and return to the sauce before adding pasta.
- Spicy kick: add a diced jalapeño with the onions or fold in chipotle in adobo to taste.
- Creamier or tangier finishes: replace cream cheese with 4 oz sour cream stirred in off heat, or use a mixture of cream cheese + Greek yogurt (add yogurt off-heat to avoid splitting).
- Gluten-free: use GF small pasta and check broth and seasoning labels for gluten.
- Make it stove-top: simmer the entire pot on low (covered) for 20–25 minutes after browning, then add pasta and cook until tender.
Common questions
Q: Can I skip browning the beef and just add raw meat to the slow cooker?
A: You can, but browning adds flavor and a better texture. If you’re in a hurry, brown the meat briefly for color and to render fat, then transfer to the slow cooker.
Q: How long does this take from start to table?
A: Active time is about 15–20 minutes (browning and prep) plus 4–5 hours on low or 2–3 hours on high. Pasta boiling adds 10–12 minutes at the end.
Q: Can I use a taco seasoning packet instead of chili powder and cumin?
A: Yes—use one packet in place of the chili powder and cumin. Taste before adding extra salt, as packets are often salty.
Q: Will the pasta get soggy if I add it to the crockpot?
A: If you add fully cooked pasta too early, it will soften. Cook pasta just until al dente and add it in the final 30 minutes; for best leftover texture, cook pasta separately and only combine when serving.
Q: Can I make this ahead and reheat?
A: Yes. Store without pasta for freezing, or refrigerate fully assembled and reheat gently with a splash of broth.
Conclusion
This Crockpot Taco Pasta is a smart, flexible dinner: quick to prep, comforting on the plate, and easy to adapt to dietary needs. For additional slow-cooker takes and timing tips, you might compare this to the Kristine’s Kitchen slow cooker taco pasta, or see how another blogger balances cheese and spices in the Cravings of a Lunatic slow cooker taco pasta. If you want a super-quick prep approach, Lauren Fit Foodie’s Super Easy Crockpot Taco Pasta (10-Minute Prep!) is worth a look.
Crockpot Taco Pasta
Ingredients
Method
- Heat a large skillet over medium-high heat. Add the ground beef and break it up as it cooks.
- When the beef is halfway browned, add diced onion and minced garlic. Continue cooking until beef is fully browned and onions are softened.
- Season with chili powder and cumin or stir in the taco seasoning packet. Add salt and pepper to taste.
- Transfer the seasoned beef mixture to the slow cooker.
- Add canned diced tomatoes (with juices), green chiles, cream cheese chunks, and beef broth to the slow cooker. Stir gently to combine.
- Cook on low for 4–5 hours or on high for 2–3 hours until the cream cheese melts into the sauce.
- About 30 minutes before serving, bring a pot of salted water to a boil and cook the pasta to just shy of al dente. Drain the pasta.
- Stir the drained pasta into the crockpot so it soaks up the sauce. Taste and adjust seasoning with salt and pepper.
- Serve immediately with your choice of garnishes: avocado, shredded cheddar, black olives, and a dollop of sour cream.
