Slow Cooker Taco Pasta
This slow cooker taco pasta combines two family-favorite meals: Tacos and Pasta! With a super easy prep and clean up, this meal is perfect for busy weeknights!
Ingredients
- 1 lb lean ground beef or turkey
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 tbsp taco seasoning
- 1 16 oz jar of salsa
- 1 15 oz can black beans, drained and rinsed (optional)
- 1.5 cups chicken stock
- 4 oz (half a block) cream cheese
- 1 cup shredded cheddar cheese
- 5-6 cups cooked pasta shells (or 3-4 cups uncooked)
- scallions, extra cheese, red onion, sour cream, avocado for topping (optional)
Instructions
- Combine turkey/beef, bell pepper, onion, taco seasoning, salsa, black beans (if using) and chicken stock in your crockpot. Yes, you can put in the raw meat!! It will break down nicely while cooking. If you want to brown it adding it, that will cut down the cooking time a bit if you are in a hurry!
- Cook in high for 3-4 hours or on low for 5-6 hours.
- At this point, uncover and add in the cooked pasta cream cheese, shredded cheese. Stir to combine and cook uncovered, for another 10 minutes. If you are using uncooked pasta, cover and cook another 15-30 minutes, until pasta is tender.
- Top with any of the additional topping and serve!
Notes
Note 1: Prep time will vary if you decide to pre cook the pasta. Add 10 minutes to the time if you want to precook (which I recommend). I also recommend undercooking pasta by about one minute from the directions on the package. The pasta will cook a bit more in the slow cooker.
Tried this recipe?Let us know how it was!