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Delicious slow cooker taco pasta served in a bowl, topped with cheese and cilantro.

Slow Cooker Taco Pasta

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A comforting and convenient slow cooker meal that's budget-friendly, flavor-packed, and loved by kids and adults alike.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef Can substitute with ground turkey or chicken for a lighter option.
  • 14 oz beef broth
  • 1/4 cup taco seasoning
  • 1 large green pepper (chopped)
  • 1 large red pepper (chopped)
  • 1 large sweet onion (chopped)
  • 4 cloves garlic (minced)
  • 24 oz pasta sauce
  • 8 oz cream cheese (softened) Can substitute with sour cream or Greek yogurt.
  • 6 cups medium shell pasta (cooked)
  • 12 oz shredded cheddar cheese
Optional Toppings
  • sour cream For serving.
  • chopped peppers For serving.
  • salsa For serving.
  • avocado For serving.
  • parsley or cilantro For garnish.

Method
 

Preparation
  1. Brown the ground beef in a large skillet over medium heat until fully cooked. Drain any excess fat and rinse the beef with water.
  2. Transfer the beef to the slow cooker. Add the beef broth, taco seasoning, chopped onion, both chopped peppers, minced garlic, and pasta sauce. Stir well to combine.
Cooking
  1. Cover the slow cooker and set to low for 3 to 4 hours.
  2. After 3 to 4 hours, stir in the softened cream cheese and let it melt for about 30 minutes.
  3. Add the pre-cooked medium shell pasta and shredded cheddar cheese. Cover and cook for another 20 to 30 minutes until the cheese is melted.
Serving
  1. Transfer to a large serving bowl, garnish with parsley or cilantro, and serve with optional toppings like sour cream and salsa.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 6g

Notes

Ensure to let leftovers cool completely before transferring them to an airtight container for storage. They can be refrigerated for up to three days or frozen for three months with proper storage. To reheat, thaw overnight and warm on the stove or microwave.
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