Slow Cooker Creamy Taco Pasta
Prep time
Cook time
Total time
My slow cooker taco pasta is an easy, creamy, delicious Mexican pasta salad. I love making taco pasta for a quick meal, side dish, or even for meal prep!
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-5
  • 1 lb ground beef, cooked and drained
  • ½ cup green bell pepper, chopped
  • ¼ cup white onion, finely chopped
  • 1 (15oz) can of diced tomatoes
  • 2 tablespoons taco seasoning
  • 1 (15oz) can of corn, drained
  • 2 cups medium pasta shells
  • 4 oz cream cheese, softened and cut into cubes
  • 1 ½ cup water
  • 1 clove of garlic, minced
  • 2 cups of cheddar cheese, shredded
  • Salt and pepper to taste
  • Fresh chopped cilantro for garnish
  1. In a large skillet cook ground beef and onions, season with salt and pepper. Once meat is browned add in garlic and cook until fragrant.
  2. Transfer to Slow Cooker
  3. Add bell pepper, diced tomatoes, corn, taco seasoning, and water. Stir until well combined. Cover and cook for about 5-6 hours on low.
  4. Next add in the pasta and cook on high for an additional 15-20 minutes. Or until pasta is to your desired tenderness.
  5. Finally add in cream cheese and cheddar cheese and allow for it to completely melt, stirring occasionally until well combined.
  6. Top with fresh chopped cilantro and more cheese
  7. Serve immediately and enjoy!
Recipe by Wishes and Dishes at