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!
Ground Beef or Chicken
You can easily make this with cooked ground beef or 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. 
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
Directions:
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!
Crock Pot Creamy Italian Chicken & Pasta
- 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
- 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.
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! We are going to have to try this soon!
This sounds delicious but it seems to me that it would be much more efficient to just cook it in a pot on the stove. When I do a crockpot meal, I want to load up the crockpot and have it cook for at least 8 hours. Otherwise why use a crockpot?
I totally understand Pat and you could absolutely do that!