Crockpot Taco Pasta has all those qualities that you look for in slow-cooked pasta meal. Hearty beef, a creamy cheesy sauce, and comforting pasta that warms you from head to toe. Plus, it takes less than 15 minutes to put together.
Best of all, it’s inexpensive to make, and if your kids like tacos, they’ll LOVE this taco pasta.
***This post has been updated November 25th, 2021
Slow Cooker Taco Pasta – Comfort Food at it’s Finest
I’ve been making this taco stew dish for a few years now and it seriously never disappoints. There are a few great reasons why this recipe is so easy to love.
- It takes 15 minutes to put together.
- The cost to make it is super reasonable and the recipe is versatile depending on the ingredients in your pantry.
- It feeds a crowd because it’s hearty.
- It cooks all day and is ready when you are.
Similar to my Instant Pot Taco Soup recipe, this slow cooker taco stew is a ‘set it and forget it’ meal. Get it going early in the day, and dinner will be ready when you’re hungry. Simply boil up the pasta, add it to the crockpot, and you’re ready to sit down for supper.
Ingredients
This Crockpot Taco Stew is inexpensive and easily accessible at any grocery store (or in your pantry right now!)
- Ground beef – I used lean ground beef, but any type you have on hand will work.
- Pasta of your choice – I used ditalini because I love the shape, and I think it’s the perfect size for this dish.
- Taco seasoning – Use your favorite brand packet of taco seasoning. However, if you prefer to make your own, this recipe on how to make your taco seasoning is fantastic, dleicious and customizable.
- Cream cheese – Your favorite brand is perfect.
- Diced tomatoes – Canned diced tomatoes is what I used but look further below for other suggestions on what kinds of tomatoes you can use.
- Onions
- Broth – Beef broth is preferred, but chicken broth will work just fine if thats what you have on hand.
- Seasonings
How to make this taco pasta casserole
I think you’ll find it’s super easy to make this crockpot dinner. You’ll want to brown the ground beef and onions before putting them in the cooker. You don’t have to, but I recommend it.
This is what takes most of your time to make this dish.
Add the rest of the ingredients to the crockpot. Cook on low for 4-5 hours or high for 2-3.
COOKS TIP: Bringing the cream cheese to room temperature before adding it to the rest of the ingredients helps make it dissolve in the crockpot faster.
Can I just cook the pasta in the crockpot?
Yes and no. I know that’s probably not what you want to hear, but it comes down to the type of pasta your using, and how busy you are that day.
Smaller pasta will cook quicker than larger-sized pasta. Macaroni and ditalini will cook faster than bow ties, for example.
So if you wanted to add macaroni without cooking it stovetop, add it to the crockpot about 30 minutes before serving, and add an extra cup of broth to compensate for the pasta. This is tricky as it’s difficult to say exactly how much liquid the pasta will absorb, so if you’re not busy that day, then you can watch the pot and add more if you need it.
That’s why I recommend cooking the pasta you choose on the stove, so that way it’s perfectly cooked to the way you prefer and you can add it at the end of cooking.
I hope that you give this recipe a try and when you do, please let me know what you think by leaving a ***STAR RATING*** and comment below, or shoot me an email at Joanne@thesaltypot.com.
Crockpot Taco Pasta
This Crockpot Taco Pasta Casserole is not only delicious, but it's excellent at stretching that grocery dollar! The pasta makes it hearty and comforting, the beef is a healthy and frugal ingredient, and the taco flavors are sure to hit the spot!
Ingredients
- 1 lb ground beef
- ½ small onion, diced (or onion powder, 1 tsp)
- 1 teaspoon minced garlic
- 1 tablespoon Chili powder
- 1 teaspoon cumin, OR leave out the chili powder and cumin, and use a packet of taco seasoning
- 4 oz cream cheese, room temp and cut into little chunks
- 14 oz canned diced tomatoes, undrained
- 1 small can green chilies
- 2 c beef broth
- 8 oz uncooked pasta, smaller type pasta
- as desired, salt and pepper
- Gamishes avocado, shredded cheddar, black olives, sour cream
Instructions
- In a pan, brown the beef. While browning, add the onions, garlic, chili, cumin (or taco seasoning packet), and salt and pepper.
- Transfer the beef mixture to the slow cooker bowl
- Add the beef broth, cream cheese, green chilies, and canned tomatoes. Cook on low for 4-5 hours, high for 2 – 3.
- In the last half hour of cooking, cook the pasta stovetop, drain, and then add to the stew.
- On serving, garnish with any of the listed ingredients you wish.
Notes
- Using canned fire-roasted tomatoes adds extra flavor and really heightens the dish.
- You don't have to take the steps in browning the beef, but it helps to bring a deep beefy flavor, plus ground beef cooked but not browned sometimes looks unappetizing.
- Use any small pasta like macaroni or small shells. I don't recommend using orzo because that's too small of a pasta shape for this dish.
- So if you wanted to add macaroni without cooking it stovetop, add it to the crockpot about 30 minutes before serving, and add an extra cup of broth to compensate for the pasta. This is tricky as it's difficult to say exactly how much liquid the pasta will absorb, so if you're not busy that day, then you can watch the pot and add more if you need it.
Nutrition Information:
Yield: 8 Serving Size: 1 cupAmount Per Serving: Calories: 427Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 69mgSodium: 804mgCarbohydrates: 35gFiber: 5gSugar: 4gProtein: 24g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
******* Pin this Crockpot Taco Pasta Recipe to your favorite Pinterest board for safe keeping!!*******
Allie says
This was a delish game day snack and so simple! I used elbow mac and added a half cup of cubed velveeta, 1 half packet of ranch seasoning and a can of sweet corn (drained). Topped with sour cream and crushed Fritos. Yum!!
Joanne says
I’m so glad you liked it Allie!! Your twists on the recipe sound delicious!
Bonnie Erickson says
This soup is delicious. My entire family loves it and I have made it several times.
Joanne says
Thank you so much for commenting Bonnie! I’m so happy your family loves the recipe! 🙂
Kelly Moore says
Could you use tomato paste instead of actual tomatoes? My kids won’t eat the chunks of tomatoes?
Joanne says
Hi Kelly 🙂 So, I don’t know if a direction swap out of the tomatoes to tomato paste would work. You add the can of tomatoes undrained, so there is a lot more volume in the can of tomatoes when comparing it to the tomato paste. I think I would try one of two things: Take the can of tomatoes and blend them with a blender to smooth out the chunky bits, or, used the same size can of crushed tomatoes. The second would be to maybe use condensed tomato soup with enough water to match the volume of the canned tomatoes, and then add a few dollops of the tomato paste to amp up the tomato flavors.
Please write me back if you can, and let me know if you made this, and how you swapped things around. I’d LOVE to know what worked for you!
Karen R says
Want to make this Taco Stew using your recipe. One question though. Could this be cooked slow in a lower temp oven ? Like a casserole or lasagna would bake at ?
Joanne says
Sure, I don’t see why not. But I would add the pasta separately as I did in the actual recipe.
Washington Sandra L. says
Instead of ground beef, I used chicken! It was absolutely delicious!
Joanne says
Fantastic!! I’m thrilled to hear that you switched it up and still loved the recipe! Thanks for commenting 🙂
Ginny says
Have you ever frozen this after making it and then reheating it?
Joanne says
Hi Ginny! Thanks for your question! So, I haven’t ever put this dish in the freezer because typically there aren’t enough leftovers to freeze. However, that being said, I think I will actually make it again shortly, and then freeze it and thaw it after a few days. I’m interested in finding out how it thaws too! It’s such an interesting question but I’ve never had to do it – I will now!
I will update the post right away with my results 🙂
Deb says
I made this the other day for dinner. I used 1 1/2 lbs of ground beef, taco seasoning (rather than the separate spices), no green chilies. I really like it. I’ve tried out a few new recipes this winter but won’t be making any of them again. This is a keeper. Thanks.
Joanne says
Debbie!! Thank you sooo much for commenting and rating the recipe!! I love that you made a few changes and made the recipe perfect for you. It means a lot that you think this recipe is a keeper! Thanks for making my day 😉
Jean Burke says
Should the beef be drained before adding the spices? Thanks…
Joanne says
Unless you’re using exceptionally fatty ground beef, I’ve never had to. I’ve always used lean, and never had a problem. Thanks for commenting Jean!
Kimberly Jones says
Can this be made w/out the green chilies?
Thank you!
Joanne says
Hi Kimberly! Absolutely, thanks for asking! 🙂
Brenda says
This was delicious! There wasn’t many leftovers.
Joanne says
Aww that’s so fantastic Brenda! Thank you so much for commenting!
Barbara says
Great recipe for me, I am diabetic & need something that won’t blow up my sugar, but still taste good. There is only so much bland a person can take in a day.🤓
Debbie says
I’m lactose intolerant so was wondering if I could just leave the cream cheese out?
Thank you!
Joanne says
Hi Debbie – sure I don’t see why you couldn’t. It just won’t have as much of a creamy flavor element to it. Alternatively, you could try some nut based cream cheese if you want. If you try it, please let me know how it worked for you, I’d love to add that into the post and I’d give you complete credit for giving me the information!
Gloria says
Hi Joann…the recipe list doesnt include onions, just onion powder…i will use them but didnt know if that was intentional or a typo…just checking. Thanx for the idea. Im making this this week.
Joanne says
Hey Gloria!! Thanks SO much for letting me know about the onions!! Yes, so the powder thing is a typo, sort of. Both can be used, and I do use them interchangeably, depending on what I have on hand. Clearly, I used onions in this recipe, so when I wrote it up, typing powder was a typo. I fixed it now, however, I kept the onion powder in there, just in case someone doesn’t want to use actual onions, so they know using onion powder is just fine!! Thanks so much for pointing it out, and I hope you enjoyed the recipe!!!
alice says
what is the name of the pasta that you used in this recipe?
TheSaltyPot says
Hello Alice! It’s called Ditalini
Wikipedia reference:
https://g.co/kgs/qspNYH
Nancy says
How many servings does this make?
TheSaltyPot says
8-10 depending on the serving size 🙂
C Myer says
Is there any way to cook pasta along with the soup? Would be nice to have one pot!
TheSaltyPot says
I don’t see why you couldn’t. I would just be sure to add enough extra liquid for the pasta. My only reservation is that I would be sure to be around when I added the pasta. Pasta doesn’t have a shut off cooking time, so if you’re not home, it will keep absorbing liquid, get mushy, and possibly dry out the stew….
Angie Morris says
I don’t see the taco seasoning that you mentioned in blog listed in recipe. I made it and it was great without it but wondering if it would be even better with it? And real onions instead of onion powder? Great recipe!
TheSaltyPot says
Hi Angie!! Thanks so much for pointing that out! I’ve fixed it in the post, so the option is to use the chili powder and cumin, or a taco seasoning (bought or home made!). I think that adding real onions would be a fine idea! I’m so glad you enjoyed it!! (It’s one of my favorites!!!)
Kelly R. says
Does this have to be made in slow cooker? What’s the benefit of slow cooking?
TheSaltyPot says
Hi Kelly!! Thanks for asking! It certainly does not have to made in the slow cooker. You can make it on the stove top for sure! The benefit of the slow cooking is that you can leave the dish cooking low and slow, so that you’re not tied to the kitchen if cooking on the stove top (frees you up to be able to do other things for a few hours), and the “low and slow” method really helps to develop the flavors!
Kelly R. says
Thank you! Will try it!
Dianne Bigham says
When do you add the cream cheese? It says add the rest of the ingredients when you’re explaining, but in the recipe it doesn’t mention the cream cheese. I want to make now, but not sure if the cream cheese will curdle cooking that long. It only states in the last 1/2 hour to add the pasta(I was thinking maybe then add the cream cheese??). Hope someone answers. Thanks!
TheSaltyPot says
Hi Dianne!! I added the cream cheese from the beginning. I broke it into smaller pieces and just kind of “dotted” the dish with them. I had no problems of curdling. Let me know how it goes for you!!!
Dianne says
Hi! I did just like you, in the beginning & broke the cream cheese into little pieces. It was delicious! We all loved it and I will make it again. Thank you for a tasty, delicious recipe!
TheSaltyPot says
OH Dianne! I’m so happy you enjoyed it! I have to say, it’s one of my favorite recipes I’ve made on this blog. It’s just SO tasty, and with the pasta in it, it appeals to little ones as well! That makes my day!
June Myers says
I am sure going to try this. But I think I will break up some lasagna noodles to use. And add them raw so will probably need to add extra water. I am even lazier or busier than you whatever the case may be.
TheSaltyPot says
That’s a great idea June! And I’m quite sure that you’re not lazy!! If you were lazy, you wouldn’t eve bother to make this!! 🙂 Please let us know how it turned out with the lasagna noodles!
Gracie says
You mentioned, at the end of the instructions, about adding the soup. What soup????
TheSaltyPot says
It was supposed to read STEW. It was a typo.