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Slow Cooker Taco Pasta with fresh parsley sprinkled over top.
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4.34 from 6 votes

Slow Cooker Taco Pasta

This slow cooker taco pasta is an easy cheesy dinner the whole family will love!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Dinner, Pasta
Cuisine: American
Keyword: slow cooker taco pasta, taco pasta
Servings: 12
Calories: 598kcal


  • 2 lbs ground beef
  • 14 oz beef broth
  • ¼ cup taco seasoning
  • 1 large green pepper chopped
  • 1 large red pepper chopped
  • 1 large sweet onion chopped
  • 4 cloves garlic minced
  • 24 oz pasta sauce
  • 8 oz cream cheese softened
  • 6 cups medium shell pasta cooked
  • 12 oz shredded cheddar cheese


  • sour cream
  • chopped peppers
  • salsa
  • avocado
  • parsley or cilantro


  • Brown your ground beef in a skillet or pan until browned. Drain excess fat and rinse.
  • Now pop that into your slow cooker.
  • Add beef broth, taco seasoning, onion, peppers, garlic, and pasta sauce the slow cooker. Give it all a really good stir. Place the lid on.
  • Turn the slow cooker on the low setting and cook for about 3 to 4 hours.
  • Add the cream cheese place lid back on, and cook for another 30 minutes.
  • Next, add the pre-cooked pasta noodles and the shredded cheese. Again, place the lid back on.
  • Cook for 20 to 30 minutes more, basically until the cheese melts. Give it a good stir.
  • Transfer slow cooker taco pasta to a large serving bowl and add parsley or cilantro as a garnish.
  • Scoop into individual size bowls and let everyone go nuts with the optional garnish.
  • Serve with a big old pasta loving smile!



This makes a giant batch. 
We freeze extra for future meals so I always make a big batch. 
Originally posted on January 21, 2012.


Calories: 598kcal | Carbohydrates: 48g | Protein: 29g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1078mg | Potassium: 660mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1724IU | Vitamin C: 36mg | Calcium: 265mg | Iron: 4mg