Crock Pot Taco Pasta combines pasta shells, taco seasoning, cream cheese, ground beef, green peppers, onions and diced tomatoes. So good!
CROCK POT TACO PASTA
This slow cooker taco pasta will be the newest addition to your favorite recipe collection. Cheesy, creamy deliciousness. If you don’t want to use a slow cooker, this can easily be made on your stovetop or as a casserole. Whatever is easiest for you. I haven’t tried it in an Instant Pot yet so I can’t vouch for that one. But maybe I’ll give that a try soon. If you try it out, please let me know!
VIDEO INCLUDED BELOW:
CAN I MAKE THIS MEATLESS OR WITH CHICKEN?
You can easily make this with ground or shredded chicken. Or, just leave the meat out if you prefer. It still has amazing flavor even if you decide to make it vegetarian. Another great substitution is to use salsa in place of the diced tomatoes. I enjoy substituting salsa in a lot of recipes that call for a can of diced tomatoes. If you enjoy a spicier dish, a spicy salsa makes a perfect fit for this recipe.
WHAT YOU’LL NEED:
ground beef (cooked and crumbled)
diced tomatoes
taco seasoning
water
pasta shells
cream cheese
shredded cheddar cheese
diced green pepper
diced onion
HOW TO MAKE CROCK POT TACO PASTA:
Combine cooked ground beef, diced tomatoes, taco seasoning, and 1 cup water water in a 5-6 quart slow cooker. Stir, cover, and cook on high 1 hour.
Meanwhile, partially cook pasta shells, cook them in salted boiling water for about 6 minutes. Drain and set aside. Then add in cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, onion, bell pepper, and ¼ cup water. Stir. 
Cover and cook another 2 hours on high.
Serve with remaining 1 cup shredded cheddar cheese on top.
Enjoy!
Originally published: February 2018
Updated & republished: August 2019
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CROCK POT TACO PASTA
Ingredients
- 1 lb ground beef cooked and crumbled
- 1 (15 oz) can diced tomatoes
- 2 tbsp taco seasoning
- 1 1/4 cups water divided use
- 2 cups pasta shells measured dry
- ½ block cream cheese softened to room temp., cut into cubes
- 2 cups shredded cheddar cheese divided use
- ½ cup diced green pepper
- ½ cup diced onion
Instructions
- Combine cooked ground beef, diced tomatoes, taco seasoning, and 1 cup water water in a 5-6 quart slow cooker. Stir, cover, and cook on high 1 hour.
- Meanwhile, partially cook pasta shells, cook them in salted boiling water for about 6 minutes. Drain and set aside.
- Then add in cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, onion, bell pepper, and ¼ cup water. Stir. Cover and cook another 2 hours on high.
- Serve with remaining 1 cup shredded cheddar cheese on top.
Just wondered about this recipe done in a crockpot casserole. Any modifications?
Dang. Looks awesome. Don’t have the ingredients right now otherwise it would be tonight’s dinner haha maybe next month after grocery shopping 😉
What a great way to get a tasty dinner on the table! Love it!
Perfect! YUM!
So happy you enjoyed this one!
This looks so good and can’t wait to make it. I do have a question. Can you cook this on low and if so, for how long? Or, is there a reason you cook it on high? Thanks for any help you can give me. 🙂
This says 4 servings. I’m making it for a potluck and wonder how much you’d suggest increasing the ingredients to serve more? Also, how long could I keep it on warm for? Thanks
I used 1/2 lb hamburger meat and 1/2 lb Chorizo, used the whole block of cream cheese, half small block of Velveeta and a small can of chopped jalapeños. Added the cream cheese, Velveeta, pasta (cooked pasta – cooked separately) at the end of the cooking time. Soo good!!
Yay! Love how you took the recipe and made it your own! Thank you for coming back to comment!!