Crockpot Taco Pasta

Seasoned ground meat and tomatoes cook in the slow cooker before dry pasta and cheese are added near the end. The late pasta addition helps prevent a mushy finish.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 1 pound ground beef or ground turkey (For a lighter option, use ground turkey.)
• 1 medium onion, diced
• 2 – 3 cloves garlic, minced
• 1 packet taco seasoning (You can use your own blend.)
• 1 can diced tomatoes (Fire roasted tomatoes are great.)
• 1 can corn, drained (Optional, but adds a nice pop.)
• 2 cups beef or chicken broth (Low sodium works best.)
• 8 ounces pasta (Elbow, shells, or rotini work best.)
• 1 cup shredded cheese (Cheddar, Monterey Jack, or pepper jack.)
• ½ cup cream cheese or sour cream (Adds creaminess.)
• to taste Salt and pepper
• to taste Squeeze of lime (Optional for added flavor.)
• for garnish black beans, bell peppers, jalapeños (Optional for extra flavor.)

How to prepare it

Brown the ground beef or turkey in a skillet with onion and garlic; drain excess fat. Transfer to the slow cooker with taco seasoning, diced tomatoes, optional corn, and broth. Cover and cook on Low about 3 hours or High about 2 hours.

For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.

Frequently asked questions

Where are the amounts?

The recipe card below keeps the measured ingredient list and method together.

How should leftovers be kept?

Refrigerate perishable leftovers promptly in a covered container.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Crockpot Taco Pasta

Print Recipe

Seasoned ground meat and tomatoes cook in the slow cooker before dry pasta and cheese are added near the end. The late pasta addition helps prevent a mushy finish.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: About 3 hrs
• Total Time: About 3 hrs 10 mins
• Yield: 6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound ground beef or ground turkey (For a lighter option, use ground turkey.)
• 1 medium onion, diced
• 2 – 3 cloves garlic, minced
• 1 packet taco seasoning (You can use your own blend.)
• 1 can diced tomatoes (Fire roasted tomatoes are great.)
• 1 can corn, drained (Optional, but adds a nice pop.)
• 2 cups beef or chicken broth (Low sodium works best.)
• 8 ounces pasta (Elbow, shells, or rotini work best.)
• 1 cup shredded cheese (Cheddar, Monterey Jack, or pepper jack.)
• ½ cup cream cheese or sour cream (Adds creaminess.)
• to taste Salt and pepper
• to taste Squeeze of lime (Optional for added flavor.)
• for garnish black beans, bell peppers, jalapeños (Optional for extra flavor.)

Instructions

1. Brown the ground beef or turkey in a skillet with onion and garlic; drain excess fat.
2. Transfer to the slow cooker with taco seasoning, diced tomatoes, optional corn, and broth. Cover and cook on Low about 3 hours or High about 2 hours.
3. Stir in dry pasta about 30–40 minutes before serving; cook until the pasta is tender, checking the liquid level.
4. Stir in shredded cheese and cream cheese or sour cream for the last 10 minutes. Taste and finish with lime if desired.