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
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 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
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 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.
Video
Nutrition
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William Cozzens says
Just wondered about this recipe done in a crockpot casserole. Any modifications?
Diego Lopes says
Dang. Looks awesome. Don’t have the ingredients right now otherwise it would be tonight’s dinner haha maybe next month after grocery shopping 😉
Carlee says
What a great way to get a tasty dinner on the table! Love it!
Pat Cody says
Perfect! YUM!
Brandie @ The Country Cook says
So happy you enjoyed this one!
Joann says
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. 🙂