Can I Put Uncooked Pasta Directly in Slow Cooker Taco Pasta?

For this Slow Cooker Taco Pasta recipe, cooking the pasta separately is the better approach. Add the cooked noodles during the final stage so they spend only about 20 to 30 minutes in the slow cooker. Adding dry pasta too early can cause it to absorb too much liquid and become overly soft. For an even firmer finished texture, cook your shells just until al dente before combining them with the taco mixture.

Can I Make Slow Cooker Taco Pasta With Ground Turkey?

Yes. Ground turkey is an easy substitute for ground beef in Slow Cooker Taco Pasta. Ground chicken can also be used if you prefer its lighter flavor. Brown the meat thoroughly before transferring it to the slow cooker, just as you would with ground beef. Because turkey and chicken are milder, taco seasoning, garlic, peppers, onion, and your favorite toppings are especially helpful for building plenty of flavor.

How Do I Keep Taco Pasta Creamy When Reheating It?

Pasta naturally absorbs sauce as it sits, so refrigerated taco pasta may become thicker overnight. Add a small splash of beef broth or water before reheating to loosen the sauce. Warm leftovers gently on the stovetop while stirring occasionally, or microwave individual portions and stir halfway through. Add additional liquid as necessary until the Slow Cooker Taco Pasta becomes creamy again.

Easy Slow Cooker Taco Pasta for a Cheesy Dinner

Name: Slow Cooker Taco Pasta
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lbs ground beef; 14 oz beef broth; 1/4 cup taco seasoning; 1 large green bell pepper, chopped; 1 large red bell 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 cheddar cheese, shredded; Sour cream, optional for garnish; Chopped bell peppers, optional for garnish; Salsa, optional for garnish; Avocado, optional for garnish; Extra shredded cheese, optional for garnish; Fresh parsley or cilantro, optional for garnish

Description

Slow Cooker Taco Pasta is an easy, creamy, and cheesy family dinner made with seasoned ground beef, bell peppers, onion, garlic, pasta sauce, cream cheese, cheddar cheese, and tender pasta shells. It combines comforting pasta with classic taco-inspired flavors for a hearty slow cooker meal.

Ingredients

Scale

2 lbs ground beef
14 oz beef broth
1/4 cup taco seasoning
1 large green bell pepper, chopped
1 large red bell 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 cheddar cheese, shredded
Sour cream, optional for garnish
Chopped bell peppers, optional for garnish
Salsa, optional for garnish
Avocado, optional for garnish
Extra shredded cheese, optional for garnish
Fresh parsley or cilantro, optional for garnish

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Instructions

Brown the ground beef in a skillet over medium heat until completely cooked and no pink remains. Break the beef into crumbles as it cooks, then drain the excess fat.
Transfer the cooked ground beef to the slow cooker.
Add the beef broth, taco seasoning, chopped green and red bell peppers, chopped onion, minced garlic, and pasta sauce. Stir thoroughly to combine.
Cover the slow cooker and cook on LOW for 3 to 4 hours, or until the vegetables are tender and the flavors have developed.
Meanwhile, cook the medium shell pasta according to the package directions until just tender. Drain well and set aside.
Add the softened cream cheese to the slow cooker. Cover and continue cooking for 30 minutes, then stir until the cream cheese is incorporated into the sauce.
Add the cooked pasta and shredded cheddar cheese. Gently stir until the pasta is evenly coated.
Cover and cook for another 20 to 30 minutes, or until the cheddar cheese has melted and the pasta is heated through.
Stir gently, transfer to serving bowls, and garnish with sour cream, salsa, avocado, chopped peppers, extra cheese, parsley, or cilantro as desired.

Notes

Cook the pasta separately before adding it to the slow cooker to help prevent overly soft or mushy noodles.
Ground turkey or ground chicken can be substituted for ground beef.
Vegetable broth can be substituted for beef broth if preferred.
Different colors of bell peppers can be used depending on availability.
For a thinner sauce, stir in a small amount of warm beef broth before serving.
Store cooled leftovers in an airtight container in the refrigerator for 2 to 3 days.
Freeze completely cooled portions in airtight freezer containers or freezer bags for up to 2 to 3 months.
When reheating, add a splash of broth or water to restore moisture and creaminess.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Dinner, Pasta
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 598 kcal
Sugar: 8 g
Sodium: 1078 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 48 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 104 mg