Crock Pot Taco Pasta

Savor the World.

Crock Pot Taco Pasta

Who doesn’t love tacos, right? Well, this recipe made in a slow cooker or Crock Pot brings together everything you love about tacos —seasoned beef, melty cheese, and a creamy touch— all in an easy, low-effort dish. It’s perfect for those busy days; just 15 minutes of prep and your pot does the rest. So, let’s make it happen!

Servings:6 servings

Prep Time: 15 minutes

Cook Time:4 h on LOW (or 2 h 30 min on HIGH)

Total Time:4 hours 15 minutes

Ingredients

1 lb (450 g) 90% lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 packet (1 oz / 28 g) taco seasoning mix
1 can (14.5 oz / 411 g) diced tomatoes with juice
1 cup (240 ml) tomato sauce or pasta sauce
1 cup (240 ml) beef or chicken broth
1 red bell pepper, diced (about 1 cup / 150 g)
1 cup (150 g) corn kernels (frozen or canned, drained)
8 oz (225 g) small shell pasta, uncooked
1½ cups (170 g) shredded cheddar cheese
¼ cup (60 ml) sour cream
¼ cup (10 g) fresh cilantro, chopped (optional)
Salt and pepper to taste

Equipment Needed

5 to 6 qt Crock Pot
Large skillet
Wooden spoon
Measuring cups and spoons

See 5 variations of the recipe at the end.

You might also be interested in:

...

Did You Know?

Rumor has it this recipe was born when someone ran out of taco shells but had some pasta ready to go — so they mixed it all up in one pot! And that’s how the “no-tortilla taco” was born, now loved by everyone who’s crazy about cheese and a little bit of spice.

Instructions

Let’s get started! Heat a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon as it cooks. Add the chopped onion and garlic, and keep cooking for about 5–7 minutes until the beef is browned all over and there are no pink spots left, and the onion looks soft and translucent. Don’t forget to drain any extra fat — it keeps your dish from turning greasy.
Now stir in the taco seasoning right into the hot meat. Mix it well for about a minute so all those spices coat the beef and release that classic taco aroma and flavor.
Carefully transfer the seasoned beef into your Crock Pot. Add the diced tomatoes with their juice, the tomato sauce, broth, diced red pepper, and corn. Give it all a good stir until everything’s nicely combined.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 hours — it always tastes better when cooked low and slow. This step lets all the flavors come together and makes the beef tender and juicy. Try not to lift the lid too often; every time you do, you lose precious heat.

When there are about 30 to 45 minutes left, uncover the Crock Pot and add the uncooked pasta straight into the sauce. Stir well so the pasta is fully coated, then cover again and cook for another 30 to 45 minutes, checking around the 30-minute mark. The pasta should be al dente — tender but still slightly firm to the bite.
Once the pasta’s cooked, turn off the Crock Pot and immediately add the shredded cheddar and sour cream. Stir slowly until the cheese melts completely and the sauce turns smooth and creamy. Trust me, this part smells amazing!
And that’s it! Taste and adjust with a bit of salt or pepper if needed. Let it rest for about 5 minutes, then serve hot in deep bowls. If you’d like a fresh touch, sprinkle some chopped cilantro on top — it adds color and brightness. Now dig in and get ready for the compliments from your family or friends!

Ingredient Substitutions (in case you’re missing something)

Meat: If you don’t have any on hand, go with ground turkey, chicken, or even a plant-based option. For a meatless version, cooked lentils work great too.
Pasta: No shells? No worries — use elbows, penne, or rotini instead.
Taco seasoning: If you’re out, mix 2 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, and ¼ tsp salt. It turns out delicious!
Diced tomatoes: Swap them for extra tomato sauce (1 cup / 240 ml) plus 2 tbsp of water.
Cheese: You can easily replace cheddar with Monterey Jack or Colby Jack.
Sour cream: Plain Greek yogurt works perfectly as a substitute.

Prep Tips

Don’t forget to brown the meat really well before adding it to the Crock Pot — that’s where all the flavor happens.

Stick with short pasta shapes so they cook evenly and don’t clump up.

Add the pasta only at the end, or it’ll turn mushy and sad.

If your sauce feels too thick, add about ¼ cup (60 ml) of warm broth to loosen it up.

Let it rest for about 5 minutes before serving so the flavors can settle and blend beautifully.

Common Mistakes (what NOT to do)

Seriously — don’t toss in the pasta from the start, or it’ll just fall apart.

Don’t use too much water or broth, or you’ll end up with soup instead of pasta.

Don’t skip mixing at the end — that’s when the cheese and cream come together perfectly.

Avoid using fatty meat; it’ll make the dish greasy and heavy.

And please, don’t keep opening the lid! You’ll lose heat and slow down the cooking time.

Frequently Asked Questions (FAQ)

Can I use whole wheat pasta? Yep! Just check it around 30 minutes in since it tends to soak up more liquid.
Does it work with gluten-free pasta? It sure does — just watch the texture; it can cook faster.
Can I make it without meat? Absolutely, just swap it for lentils or plant-based crumbles.
Can I make it ahead of time? Yes! Just store the sauce without pasta and add it later when reheating — super easy.
Can I freeze it? Totally. Let it cool for about 10–15 minutes, then freeze for up to 3 months.
How do I reheat it? Use the microwave or a skillet with a splash of milk or broth.
Which cheese works best? Sharp cheddar or a Mexican blend hits the spot.
Can I make it spicy? Of course! Just toss in some jalapeño or extra chili powder.
What if it dries out? Easy fix — add 2 to 3 tablespoons of broth and stir.
Can I double the recipe? You bet, just make sure your Crock Pot is big enough (at least 6 qt).

Storing & Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days — no problem.
Reheating: Just add a bit of milk or broth and warm it up in the microwave or a skillet over low heat, stirring occasionally.
Freezing: You can freeze it once it’s cooled for up to 3 months. Just make sure it’s fully cooled before freezing!
Thawing: Always move it to the fridge overnight before reheating.
Extra Tip: If it looks too thick when reheating, add a splash of milk or broth to bring that creamy texture back.

Serving Suggestions

Pair it with a fresh salad with avocado and a squeeze of lime.
Of course, garlic bread or some warm, classic Mexican tortillas always hit the spot.
It also goes great with a flavorful cilantro-lime rice.
Enjoy it with cucumber-mint water or a nice light beer.
And for dessert, treat yourself to a creamy chocolate mousse or some homemade flan.

Suggestions for Kids and Teens

Serve it with corn chips on top for a fun, crunchy twist.
Add some carrot or cucumber sticks on the side for a fresh touch.
Make a milder version with no spice — perfect for younger taste buds.
Add extra cheese to make it even creamier and extra cheesy.
Serve it with lemonade or a glass of cold milk — they’ll love it!

Recipe Variations

Chicken Taco Pasta: Try swapping the ground beef for shredded cooked chicken for a lighter, slightly different flavor.
Veggie Taco Pasta: For my vegan and vegetarian friends, toss in some zucchini, mushrooms, or spinach — it’s colorful, hearty, and full of flavor.
Spicy Taco Pasta: If you’re into heat, add some chopped fresh jalapeños or a spoonful of chipotle sauce for a smoky kick.
Tex-Mex Taco Pasta: Mix in black beans, corn, and pepper jack cheese for a bold Southern-style twist.
Baked Taco Pasta: This one’s a crowd-pleaser! Just transfer everything to a baking dish, top it with extra cheese, and bake for 10 minutes at 375°F (190°C) until it’s golden and bubbly. The baked cheese adds a delicious new texture and flavor.

Nutrition Information (per serving)

Calories: 420 kcal
Protein: 29 g
Healthy Fats: 16 g
Carbohydrates: 38 g
Natural Sugars: 7 g
Fiber: 4 g
Sodium: 780 mg

Tastes of La Paz.