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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! 

A view of the finished taco pasta in a bowl ready to be enjoyed.If you enjoy tacos but hate the mess this slow cooker taco pasta is a great way to enjoy all the flavors you love without much effort! This is one of the dinners I get requests for from my family all the time. After you make it, I’m sure the same will be true in your house!

A top down view of the finished slow cooker taco pasta ready to be enjoyed or shared!

How long does it take to make this slow cooker taco pasta?

You all know I love my Mexican food recipes as I just can’t get enough. I tend to use my crock pot a lot of Mexican meals. For instance, I love making my Crock Pot Creamy Salsa Verde Chicken Taquitos often.

This taco pasta takes about 25 minutes to prep and then it needs to cook in the slow cooker for about 5-6 hours on low. You can cut that time down by cooking it on high as well. I love recipes like this that I can set up and forget about until dinner time! Why do you think I make my Crock Pot Fiesta Mexican Chicken & Rice several times per month?

This is the view of the ingredients needed to make taco pasta!

Each batch of this delicious slow cooker creamy taco pasta makes about 5 servings. You can double the recipe if it will fit in your slow cooker so that you have some leftovers! Making a double batch is also a great way to meal prep a tasty dinner and also some lunches for the rest of the week!

The first step in our taco pasta recipe is to fry up our meat and onions!

Now the cooked meat goes into our slow cooker taco pasta recipe!

Here’s what you will need to make my taco pasta recipe:

You’ll need a few items for this recipe. Don’t let this longer list of ingredients scare you though. For the most part everything is going to go into the slow cooker and the hard work happens there, all by itself.

More seasonings and vegetables go into our Mexican pasta salad as we layer up the slow cooker!Here we see everything mixed up and ready to be cooked for our taco pasta recipe.

Despite a longer ingredient list this taco pasta is very simple to make. It’s only a few quick and easy steps thanks to the slow cooker.

 

  • 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

The last thing we need to do to make this Mexican pasta salad is add the pasta!

Mexican pasta salad recipe instructions:

In just five easy steps you’ll have a great dinner on the table, something the whole family will love. I enjoy taking regular, everyday ingredients and turning them into something flavorful, indulgent, and hearty. This is a great meal for busy weeknights, there’s no muss or fuss, everything goes into the slow cooker and then dinner can be dished out right from there, no need for extra dishes!

This image shows the pasta added to our slow cooker taco pasta and mixed up.

  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. Then transfer to Slow Cooker
  2. Add bell pepper, diced tomatoes, corn, taco seasoning, and water. Stir until well combined. Cover and cook for about 5-6 hours on low.
  3. Next add in the pasta and cook on high for an additional 15-20 minutes. Or until pasta is to your desired tenderness.
  4. Finally add in cream cheese and cheddar cheese and allow for it to completely melt, stirring occasionally until well combined.
  5. Top with fresh chopped cilantro and more cheese
  6. Serve immediately

Can I use a different kind of pasta for this slow cooker recipe?

You can use just about any kind of pasta for this taco pasta recipe. I think the shells help scoop up the sauce and the meat and they’re fun. I’d think penne, rotini, or even regular elbow macaroni would work great for this slow cooker taco pasta recipe.

Cheese goes on top at the very end to make our Mexican pasta in the slow cooker cheesy and delicious!

What kind of toppings can I add to this delicious Mexican pasta salad?

The great thing about taco pasta is that you can customize it to your desired tastes and flavors. Afterall, the best part of making tacos is topping them with your favorite textures, spices, and extras. Here are some ideas to get you started for topping your taco pasta:

 

  • olives
  • sour cream
  • avocado
  • tortilla strips
  • sliced jalapenos
  • shredded cheese

Can I substitute a different kind of ground meat?

You can use whatever kind of ground beef you have on hand. Even ground chicken or turkey would work for this recipe if you have some that needs used! The great part about this taco pasta is that the sauce is going to help add a lot of flavor, the type of meat you use won’t really be that noticeable!

A view of the table with a bowl full of Mexican pasta salad, tortilla chips, salsa and silverware!

No matter what kind of ground meat you use make sure it’s cooked to the right internal temperature and then drained well so it’s not overly greasy! If you’re looking for another great Slow Cooker Mexican meal, try my Crock Pot Chicken Taco Soup. Enjoy!

5.0 from 7 reviews
Slow Cooker Creamy Taco Pasta
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
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!
Ingredients
  • 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
Instructions
  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!

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!

Sharing is caring!