Slow cooker Taco Pasta

Dee Tourville


Found this recipe sometime ago online. Printed it out...sorry I don't know the web site. I know I must have tweaked it a bit...I always do :)


★★★★★ 2 votes

15 Min
4 Hr 30 Min
Stove Top


  • 1 1/2 lb
    lean ground beef
  • 32 oz
    beef flavored broth
  • 1 c
  • 2 pkg
    taco seasoning mix 1 ounce size
  • 1 1/2 can(s)
    (14.5 oz) diced tomatoes, undrained
  • 1 pkg
    (8 oz) chile and roasted garlic mexican cooking sauce
  • 1/2 c
    finely chopped white onion
  • 2 clove
    garlic chopped
  • 4 oz
    cream cheese, soften, cut into 1-inch pieces
  • 5 oz
    cooked medium pasta shells
  • 2 c
    shredded cheddar cheese (8 oz)
  • ·
    this can be topped with sour cream & more cheese if you please :)

How to Make Slow cooker Taco Pasta


  1. In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  2. In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined
  3. Cover; cook on Low heat setting 4 to 5 hours
  4. About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.
  5. Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted
  6. Serve topped with sour cream, salsa and/or shredded cheese

Printable Recipe Card

About Slow cooker Taco Pasta

Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #taco, #flavor

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