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

Cook Time 3

Total Time 3 15

Servings

Calories 1030kcal

Author Jennifer Draper

Ingredients

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

Instructions

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

Notes

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 1/2 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.

Nutrition