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Bowl of Crockpot Taco Pasta with melted cheese and fresh herbs on a wooden table

Crockpot Taco Pasta

This Crockpot Taco Pasta is a time-saving, creamy, and delicious dish that combines ground beef, pasta, and cheese for a family-friendly meal. Perfect for busy weeknights!
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 pound ground beef, cooked and crumbled
  • 15-ounce can diced tomatoes
  • 2 tablespoons taco seasoning
  • 1 ¼ cups water, divided use
  • 2 cups dry pasta shells
  • 4 ounces cream cheese, softened and cubed
  • 2 cups shredded cheddar cheese, divided use
  • ½ cup diced green bell pepper
  • ½ cup diced onion

Equipment

  • slow cooker (5-6 quart)

Method
 

  1. In your 5-6 quart slow cooker, combine the cooked ground beef, diced tomatoes, taco seasoning, and 1 cup of water. Stir well.
  2. Cover and cook on high for 1 hour.
  3. While that cooks, partially cook your pasta shells in salted boiling water for about 6 minutes, then drain and set aside.
  4. After the initial hour of slow cooking, add the cream cheese, partially cooked pasta shells, 1 cup of shredded cheddar cheese, onion, bell pepper, and remaining ¼ cup of water to the crockpot.
  5. Stir everything together, making sure the cream cheese and cheddar cheese start to melt and coat the ingredients.
  6. Cover and continue cooking on high for 2 more hours.
  7. Serve hot, topped with the remaining 1 cup of shredded cheddar cheese.