Crockpot Taco Pasta Recipe: Easy 5-Step Weeknight Comfort Meal
This Crockpot Taco Pasta combines classic taco flavors with creamy, cheesy pasta for a comforting, hands-off weeknight dinner. It’s quick to prep, packed with flavor, and endlessly adaptable for busy families or anyone craving a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American, Tex-Mex
Ingredients
Scale
- 1 pound ground beef (or ground turkey)
- 2 cups dry rotini pasta (penne or shells work too)
- 1 packet (1 oz) taco seasoning
- 1 (10 oz) can Rotel diced tomatoes & green chilies (or regular diced tomatoes)
- 1 cup salsa (chunky or smooth)
- 2 cups beef broth (or chicken broth)
- 4 oz cream cheese (softened)
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1/2 cup frozen corn (optional)
- 1/2 cup black beans, drained and rinsed (optional)
- 1/4 cup diced bell pepper (optional)
- Fresh cilantro, chopped (for topping)
- Sour cream (for topping)
- Additional shredded cheese (for topping)
- Sliced jalapeños (for topping)
Instructions
- In a large skillet over medium heat, brown the ground beef for 5-7 minutes, breaking it up with a wooden spoon until no longer pink. Drain excess fat.
- Add cooked beef to the Crockpot. Pour in beef broth, taco seasoning, Rotel tomatoes, and salsa. Stir to combine. Add optional veggies (corn, beans, bell pepper) if desired.
- Cover and cook on low for 3 hours or high for 1.5 hours. Stir halfway through and add extra broth if needed.
- Stir in dry rotini pasta and cream cheese. Push pasta down so it’s mostly submerged. Recover and cook on high for another 20-25 minutes, until pasta is tender.
- Sprinkle shredded cheddar cheese over the top, cover, and let melt for about 5 minutes. Stir gently. Taste and adjust seasoning. Serve hot, topped with cilantro, sour cream, extra cheese, and jalapeños as desired.
Notes
Browning the meat first adds depth of flavor. Add pasta toward the end to prevent overcooking. Use block cream cheese for best texture. For gluten-free, use chickpea or lentil pasta. Dairy-free cream cheese and cheese substitutes work well. Adjust spice level with salsa or jalapeños. Leftovers keep well and freeze for up to 2 months.
Nutrition
- Serving Size: About 1.5 cups per serving
- Calories: 420
- Sugar: 6
- Sodium: 950
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 5
- Protein: 25
Keywords: crockpot taco pasta, slow cooker, weeknight dinner, comfort food, cheesy pasta, taco pasta, easy recipe, family meal, Tex-Mex pasta