Easy Crockpot Taco Pasta

Crockpot taco pasta is cozy, effortless, and absolutely delicious! This hearty dish combines seasoned ground beef, tender pasta, and melty cheddar cheese in a flavorful tomato-based sauce that practically makes itself in your slow cooker.

Love More Pasta Recipes? Try My Garlic Butter Pasta or this Creamy Sun Dried Tomato Pasta next.

Why You’ll Love This Recipe

Cheesy, hearty, and packed with bold taco flavor, this Crockpot Taco Pasta is the ultimate set-it-and-forget-it dinner. Tender pasta soaks up seasoned beef, tomatoes, and melty cheese for a rich, satisfying meal the whole family will love. Easy to prep and perfect for busy days, it’s cozy comfort food with a fun Tex-Mex twist.

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Ingredient List

Main Ingredients:

• 1 pound (450 g) ground beef
• 1 small yellow onion, diced
• 2–3 cloves garlic, minced
• 1 (15 oz / ~425 g) can tomato sauce
• 1 (10 oz / ~280 g) can diced tomatoes with green chilies (optional for extra flavor)
• 2 cups beef broth (or chicken broth)
• 1 packet taco seasoning (or ~2 tablespoons homemade taco seasoning)
• 8 oz (225 g) uncooked pasta (rotini, penne, or shells)
• 1½ cups shredded cheddar cheese
• Salt and pepper, to taste

Optional Toppings:

• Sour cream
• Sliced green onions
• Chopped cilantro
• Avocado
• Fresh lime wedges

Why These Ingredients Work

Ground beef gives us that hearty, protein-packed base with rich, savory flavor.

Onion and garlic add aromatic depth that makes the whole house smell amazing.

Tomato sauce and diced tomatoes create a luscious, tangy base that coats every bite of pasta perfectly.

Beef broth adds moisture and enhances the meaty flavor while helping the pasta cook to tender perfection.

Taco seasoning brings all those warm, familiar spices we love — cumin, chili powder, and paprika.

Pasta makes this dish hearty and filling, while shapes like rotini and shells catch all that delicious sauce.

Cheddar cheese melts into creamy, gooey goodness that ties everything together beautifully.

Essential Tools and Equipment

• Large skillet (for browning the beef)
• 4-6 quart slow cooker/crockpot
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener
• Serving bowls

How To Make Crockpot Taco Pasta

Step 1: Brown the Beef

In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until no pink remains, about 6-8 minutes.

Break up the meat as it cooks so it’s nice and crumbly.

Drain off any excess grease — this keeps your dish from being too oily and lets all those beautiful flavors shine through!

Step 2: Add to Crockpot

Transfer the cooked beef mixture to your slow cooker.

Add the tomato sauce, diced tomatoes with chilies (if you’re using them), beef broth, and taco seasoning.

Give everything a good stir to combine all those wonderful flavors. At this point, it should look like a chunky, seasoned meat sauce just waiting to work its magic.

Step 3: Cook Low and Slow

Cover the crockpot with the lid and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

This slow simmer allows all the flavors to meld together into something truly special. Your kitchen will smell INCREDIBLE during this time!

Step 4: Add the Pasta

About 30 minutes before you’re ready to serve, stir in the uncooked pasta.

Make sure the pasta is mostly submerged in the sauce and liquid — if it looks a little dry, add a splash more broth.

Cover again and cook until the pasta is tender, about 25–30 minutes on LOW (or a little less if you’re cooking on HIGH). The pasta will absorb all that beautiful, seasoned sauce!

Step 5: Finish With Cheese

Stir in the shredded cheddar cheese and watch it melt into creamy, gooey ribbons throughout the dish.

Taste and adjust the salt and pepper to your liking. This is where the magic really happens — the cheese creates this incredible creaminess that coats everything!

Step 6: Serve and Enjoy

Spoon generous portions into bowls and let everyone customize with their favorite toppings.

I love adding a dollop of sour cream, some sliced green onions, fresh cilantro, creamy avocado, and a squeeze of fresh lime. Every bite is pure comfort!

You Must Know

Don’t skip browning the beef! It might seem tempting to save time and toss raw meat into the crockpot, but browning it first adds SO much deeper flavor and allows you to drain the excess grease.

Trust me on this one — it makes a world of difference in the final dish.

Personal Secret: I always add the diced tomatoes with green chilies, even though they’re listed as optional. They add this subtle kick and extra dimension of flavor that takes the dish from good to absolutely crave-worthy.

Pro Tips & Cooking Hacks

Choose the right pasta shape — rotini, shells, and penne work beautifully because they hold onto all that delicious sauce. Avoid long, thin pastas like spaghetti or angel hair; they don’t work as well in the crockpot.

Check your liquid levels before adding the pasta. If the mixture looks too thick or dry, add an extra ½ cup of broth. The pasta needs enough liquid to cook properly.

Don’t add the pasta too early or it will turn mushy and overcooked. Timing is everything here!

Let the cheese melt naturally — once you stir it in, just give it a few minutes with the lid on. No need to keep stirring; the residual heat will do the work.

Make it spicier by using hot taco seasoning, adding diced jalapeños, or sprinkling in some red pepper flakes.

Flavor Variations & Suggestions

Southwest Style: Add a can of black beans and a cup of frozen corn along with the tomatoes for extra heartiness and a pop of sweetness.

Three-Cheese Version: Mix cheddar with Monterey Jack and a sprinkle of cotija cheese on top for an extra cheesy, restaurant-style finish.

Lighter Option: Swap ground beef for ground turkey or chicken. You can also use reduced-fat cheese and Greek yogurt instead of sour cream.

Veggie-Packed: Stir in diced bell peppers, zucchini, or mushrooms when you add the beef to the crockpot.

Creamy Taco Pasta: Add 4 oz of cream cheese along with the cheddar for an ultra-creamy, indulgent version.

Make-Ahead Options

This recipe is perfect for meal prep! You can brown the beef mixture up to 2 days ahead and store it in the refrigerator.

When you’re ready to make the dish, just add it to the crockpot with the remaining ingredients and follow the recipe as written.

You can also prep all your ingredients the night before — dice the onion, mince the garlic, measure out the seasonings, and have everything ready to go. In the morning, brown the beef quickly and dump everything in the crockpot before heading out the door.

Freezer-Friendly: The cooked dish freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth to loosen it up.

Recipe Notes & Baker’s Tips

If you prefer to make your own taco seasoning, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cayenne pepper.

The diced tomatoes with green chilies add wonderful flavor but aren’t too spicy — they’re mild enough for most kids. If you want it spicier, add a can of regular diced tomatoes and some fresh jalapeños.

Every slow cooker cooks a little differently, so keep an eye on the pasta toward the end. Start checking at 20 minutes to make sure it doesn’t overcook.

Leftovers will thicken in the fridge as the pasta absorbs more liquid. Just add a splash of broth or water when reheating to bring back that saucy consistency.

Serving Suggestions

This crockpot taco pasta is a complete meal all on its own, but I love pairing it with some simple sides to round things out.

A crisp green salad with lime vinaigrette cuts through the richness beautifully. Warm tortilla chips or crusty bread for scooping are always a hit at our table.

For a fun taco night twist, serve it in crispy taco bowls or alongside some Mexican rice.

Don’t forget those toppings! Set out bowls of sour cream, shredded lettuce, diced tomatoes, sliced jalapeños, and fresh cilantro so everyone can build their perfect bowl. A cold cerveza or fresh limeade makes the perfect beverage pairing.

This dish became one of my favorite go-to comfort meals because it’s both cozy and effortless. On chilly evenings when I want something warm and satisfying without fuss, I’ll brown the beef in the morning, dump everything in the slow cooker, and let it do its magic.

By dinner time, the house smells like a mix of tacos and pasta — everyone’s favorite flavors in one bowl. When I add the cheese at the end, it melts into creamy ribbons.

How to Store Your Crockpot Taco Pasta

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb more liquid as it sits, so you may need to add a splash of broth when reheating.

Freezer: This dish freezes wonderfully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving a little room at the top for expansion. Label with the date.

Reheating: Reheat on the stovetop over medium-low heat, adding a little broth or water to loosen the sauce. You can also microwave individual portions, covered, stirring halfway through. Add a splash of liquid if needed to keep it creamy.

Allergy Information

Contains: Dairy (cheese, butter if used), gluten (pasta)

Substitutions:

Dairy-Free: Use dairy-free cheese alternatives or nutritional yeast for a cheesy flavor. Top with dairy-free sour cream or cashew cream.

Gluten-Free: Swap regular pasta for your favorite gluten-free pasta. Add it with about 20 minutes left on the cook time and check frequently, as gluten-free pasta can become mushy faster.

Soy-Free: This recipe is naturally soy-free.

Questions I Get Asked A Lot

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken work beautifully in this recipe.

Just keep in mind they’re a bit leaner, so you might want to add a tablespoon of olive oil when browning to prevent sticking. The flavor will be a touch lighter, but still delicious!

Can I cook the pasta separately and add it at the end?

You totally can, but you’ll miss out on all that amazing flavor the pasta absorbs while cooking in the sauce!

If you’re worried about overcooking, just watch the timing closely and check the pasta at 20 minutes. Cooking it in the crockpot is really where the magic happens.

My sauce seems too thick/thin. What should I do?

If it’s too thick, just stir in some extra broth or even a bit of water until you reach your desired consistency.

If it’s too thin after the pasta is done, remove the lid and let it cook on HIGH for 10-15 minutes to thicken up, or stir in a little more cheese to create a thicker sauce.

Can I make this without browning the beef first?

While you technically can, I really don’t recommend it.

Browning the beef first adds so much flavor through the Maillard reaction, plus it allows you to drain the excess grease. Raw ground beef in the crockpot can result in a greasy, less flavorful dish.

What if I don’t have taco seasoning?

No problem! Make your own by mixing 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon each of garlic powder and onion powder, and ¼ teaspoon cayenne.

You can adjust the spice level to your liking!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you! Did you add any fun variations? What toppings did you use?