Crockpot Taco Pasta
A cozy one-pot dinner blending taco flavors with cheesy pasta, perfect for busy weeknights.
I’ve been making this Crockpot Taco Pasta for busy weeknights for years — it’s the kind of dish that feels like a cozy one-pot dinner but with all the bright, taco-style flavors your family asks for. It’s forgiving, quick to assemble, and the slow-cooker does the heavy lifting so you can get on with the rest of your evening. If you like one-pot, crowd-pleasing dishes, try my turkey bacon cheeseburger pasta for a different take.
What makes this recipe special
This recipe blends two comfort-food worlds: taco seasoning and cheesy pasta. The result is familiar enough for picky eaters but layered with flavors that make it feel fun — a perfect weeknight crowd-pleaser, potluck pick, or easy dinner when you’re short on time. It’s also budget-friendly: ground beef stretches further when mixed with pasta and pantry staples like canned tomatoes and beans.
Benefits at a glance:
- Hands-off cooking once everything’s in the crockpot.
- Flexible ingredients — add beans, corn, or swap proteins.
- Easy to scale for families or meal prep.
Step-by-step overview
Quick process summary so you know what to expect:
- Brown the ground beef in a skillet and drain it. This develops flavor and removes excess fat.
- Transfer the beef to the crockpot and add taco seasoning, diced tomatoes, dry pasta, broth, and any optional beans or corn.
- Cook on low until the pasta is tender (about 4–6 hours).
- Stir in shredded cheese near the end so it melts into a silky sauce.
- Finish with salt, pepper, and your favorite taco toppings.
This overview keeps preparation simple and prevents surprises — you won’t need any last-minute ingredients, and the crockpot does the timing work for you.
What you’ll need
- 1 pound ground beef (85/15 or 90/10 work well)
- 1 package taco seasoning
- 1 cup dry pasta (elbow or rotini recommended)
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups chicken or beef broth
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 cup corn (fresh, canned drained, or frozen — optional)
- Salt and pepper to taste
Notes and substitutions:
- Ground turkey or plant-based crumbles are fine substitutes for beef. If using turkey, brown until no pink remains.
- Use gluten-free pasta to make the dish gluten-free; cooking times may vary.
- If you want more sauce, add a little extra broth (1/4–1/2 cup); for a thicker finish, reduce broth by 1/4 cup.
Step-by-step instructions
- Heat a skillet over medium. Add the ground beef and cook, stirring occasionally, until no pink remains (about 6–8 minutes). Break meat into small pieces as it browns. Drain excess fat and transfer the beef to the crockpot.
- Add the taco seasoning and the entire can of diced tomatoes (with juices) to the crockpot. Stir to combine with the beef.
- Pour in 2 cups broth and add the dry pasta. If using, add drained black beans and corn now. Stir everything so the pasta is submerged.
- Cover and cook on LOW for 4–6 hours. Start checking the pasta at about 4 hours — cooking times vary by crockpot. The pasta should be tender but not mushy.
- About 15 minutes before serving, stir in the shredded cheese until it melts and creates a cohesive sauce. If the mixture seems too thin, leave the lid off for the final 10–15 minutes to reduce slightly.
- Taste and season with salt and pepper. Serve warm with your favorite toppings.
Short action verbs and clear timing help avoid overcooked pasta — the 4–6 hour window depends heavily on your slow cooker’s heat.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01For more sauce, add 1/4 to 1/2 cup extra broth; for a thicker finish, reduce broth by 1/4 cup. Stir halfway through cooking if possible.
04Nutrition
Per serving- Calories
- 360
- Protein
- 22G
- Net carbs
- 16G
- Fat
- 21G
- Fiber
- 3G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
This dish is sturdy and pairs well with simple, bright sides:
- Top with fresh cilantro, diced avocado, a squeeze of lime, and a dollop of sour cream for balance.
- Serve with tortilla chips for scooping, or warm flour tortillas for a taco-style fold.
- A crisp salad (romaine + lime vinaigrette) or roasted vegetables adds contrast.
- For a playful dessert, serve apple cheesecake tacos — see my recipe for apple cheesecake tacos to finish the meal.
Presentation tip: Spoon into shallow bowls and finish each serving with a sprinkle of fresh cilantro and a few jalapeño slices for color.
Storage and reheating tips
Cool leftovers to room temperature and refrigerate within 2 hours. Store in an airtight container for up to 3–4 days.
To reheat, microwave individual portions until steaming (stir halfway through), or rewarm gently on the stovetop with a splash of broth to loosen the sauce. Reheat to an internal temperature of 165°F (74°C).
To freeze: portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above. Note: pasta texture may soften after freezing; slightly undercook the pasta before freezing to help preserve bite.
Food safety note: Do not leave the crockpot sitting at warm room temperature for long periods; refrigerate leftovers promptly.
Creative twists
- Vegetarian: Skip beef, use extra beans (black + pinto) and add a diced bell pepper and zucchini. Use vegetable broth.
- Buffalo Taco Pasta: Swap taco seasoning for a buffalo sauce and use shredded rotisserie chicken instead of ground beef.
- Mexican street corn version: Add a cup of roasted or grilled corn and a tablespoon of mayonnaise with cotija cheese stirred in at the end.
- Spicy: Stir in chipotle in adobo or a diced jalapeño when adding the tomatoes.
- Cheesy bake: Transfer cooked pasta to a baking dish, top with more cheese and broil briefly for a bubbly finish.
Helpful answers
Can I cook this on HIGH instead of LOW?
A: Yes, but reduce the time and check the pasta early. On HIGH, start checking at 2–3 hours. Pasta can overcook quickly on higher heat.
Will the dry pasta absorb all the liquid?
A: The pasta will absorb most of the broth as it cooks. If it looks dry before the pasta is tender, add 1/4 cup more broth and continue cooking. If it’s too thin at the end, simmer uncovered briefly to reduce.
Can I make this gluten-free?
A: Yes. Use a gluten-free pasta and confirm the taco seasoning is gluten-free. Note that gluten-free pasta may cook faster or become softer, so check doneness earlier.
How can I make this ahead for a party?
A: Cook fully, cool, and refrigerate. Reheat in the oven or crockpot on low with a splash of broth, then stir in cheese before serving. For best texture, reheat gently and avoid overcooking.
Is the cheese necessary?
A: Cheese enriches the sauce and adds creaminess, but you can skip it or use a dairy-free alternative if needed.
Conclusion
For more ideas, check out Kristine’s Kitchen slow-cooker taco pasta and my Slow Cooker Million Dollar Pasta Recipe.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
