Crock Pot Taco Pasta Recipe

Name: Crock Pot Taco Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1lb lean (at least 80%) ground beef; 1cup Progresso beef-flavored broth (from 32-oz carton); 1cup water; 1package (1 oz) Old El Paso taco seasoning mix; 1can (14.5 oz) Muir Glen organic diced tomatoes, undrained; 1/4 cup finely chopped white onion; 1 garlic clove, finely chopped; 1package (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce; 4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces; 3cups cooked medium pasta shells; 2cups shredded Cheddar cheese (8 oz); Toppings, if desired; Sour cream; Old El Paso Thick 'n Chunky salsa; Shredded cheese

Servings: persons

1lb lean (at least 80%) ground beef
1cup Progresso beef-flavored broth (from 32-oz carton)
1cup water
1package (1 oz) Old El Paso taco seasoning mix
1can (14.5 oz) Muir Glen organic diced tomatoes, undrained
1/4 cup finely chopped white onion
1 garlic clove, finely chopped
1package (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce
4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
3cups cooked medium pasta shells
2cups shredded Cheddar cheese (8 oz)
Toppings, if desired
Sour cream
Old El Paso Thick 'n Chunky salsa
Shredded cheese

1
In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2
In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.
3
Cover; cook on Low heat setting 4 to 5 hours.
4
About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.
5
Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.
6
Serve topped with sour cream, salsa and/or shredded cheese.

1419

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1lb lean (at least 80%) ground beef, 1cup Progresso beef-flavored broth (from 32-oz carton), 1cup water, 1package (1 oz) Old El Paso taco seasoning mix, and more.

Yes, Crock Pot Taco Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Taco Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions