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


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