Can You Cook the Pasta Separately?

If you love super-firm pasta, yes. Boil separately, drain, then stir into the crockpot at the very end with cheese and cream cheese. This also helps if you’re making a double batch for picky eaters.

Can I Double the Recipe in One Crockpot?

If your slow cooker is at least 6 quarts, absolutely, yes. Anything smaller and you’ll get bubbling-over drama that isn’t fun to clean up. Give it an extra 10-15 minutes for the pasta, since a big batch cooks a smidge slower.

What’s the Best Way to Make It Creamy?

Don’t skimp on the cream cheese or sour cream right at the end! Stir till totally smooth, then top with melty shredded cheese. If you’re dairy-free, coconut yogurt or a vegan soft cheese swap works in a pinch.

This Crockpot Taco Pasta is the definition of easy comfort, in my totally not humble opinion. You can swap it up, play with toppings, or double it for a crowd and it’ll never let you down. If you need more ideas for effortless meals, definitely check out this sweet potato taco bowl recipe or go for a taste twist with garlic parmesan crockpot chicken potatoes . Give it a try, then watch your family turn into taco pasta believers. Can almost promise they’ll ask for seconds.

Crockpot Taco Pasta

Name: Crockpot Taco Pasta: How To Make It The Right Way
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6, 6 servings
Cuisine: Mexican
Ingredients: 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.)

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

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

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.
Stir in dry pasta about 30–40 minutes before serving; cook until the pasta is tender, checking the liquid level.
Stir in shredded cheese and cream cheese or sour cream for the last 10 minutes. Taste and finish with lime if desired.

Find it online: https://recipenly.com/crockpot-taco-pasta-how-to-make-it-the-right-way/