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taco pasta on a plate with fork

Slow Cooker Taco Pasta

My slow cooker pasta recipes are some of my most popular, and this Slow Cooker Taco Pasta is destined to be a hit! The flavors of your favorite meals combined into one delicious dinner that's a cinch to make!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Calories 1030kcal


  • 1 pound ground beef
  • 1 cup frozen corn
  • 14.5 oz diced tomatoes
  • 15 oz canned black beans drained and rinsed
  • 8 oz tomato sauce
  • 2 tablespoons taco seasoning
  • 4 oz whipped cream cheese
  • 16 oz pasta noodles
  • 3 cups chicken broth
  • 4 oz shredded cheddar cheese


  • Add ground beef to a skillet and cook while breaking apart with spatula until fully cooked
  • Transfer to slow cooker then add corn, tomatoes, beans, sauce, taco seasoning and broth
  • Cover and cook on high for 2-3 hours or low for 4-6
  • Add noodles and continue cooking on high until noodles soften, about 30-40 minutes
  • Add cheese and cream cheese and stir gently until combined and allow to rest covered for about 5 minutes before serving to ensure cheese is fully melted


  • Start with a little less water and add more if needed.
  • Stir every 5-10 minutes after adding pasta to ensure it cooks evenly
  • Add more broth ½ cup at a time if the pasta starts to dry out before it is tender.
  • If using a different pasta shape, be sure to note cooking time may 
  • Add more veggies if desired
  • Use a multicooker to save a step and brown your meat and slow cook all in one pot.


Calories: 1030kcal | Carbohydrates: 123g | Protein: 59g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 135mg | Sodium: 1220mg | Potassium: 1666mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1148IU | Vitamin C: 20mg | Calcium: 353mg | Iron: 9mg