Crockpot Taco Pasta: Easy Weeknight Dinner (Print Version)

Crockpot Taco Pasta delivers a flavorful, family-friendly meal with minimal effort. Perfect for busy weeknights, this one-pot dish is a crowd-pleaser.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Tex-Mex

# Ingredients:

→ Hearty Foundation

01 - 1 1/2 lbs lean ground beef (90/10)
02 - 16 oz elbow macaroni, uncooked

→ Tex-Mex Flavor Core

03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 1 (15 oz) can tomato sauce
07 - 4 cups low-sodium chicken broth
08 - 1 (1 oz) packet taco seasoning
09 - 1 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp salt
12 - 1/2 tsp black pepper

→ Creamy Finish & Freshness

13 - 8 oz cream cheese, softened and cubed
14 - 2 cups shredded sharp cheddar cheese
15 - 1/4 cup fresh cilantro, chopped (for garnish)
16 - 2 green onions, sliced (for garnish)

# Instructions:

01 - In a large skillet, brown 1 1/2 lbs lean ground beef over medium-high heat. Drain excess fat. Add 1 medium yellow onion, chopped, and 3 cloves garlic, minced; cook until softened, about 5 minutes. This forms the hearty base for your Crockpot Taco Pasta for Easy Weeknights.
02 - Transfer the browned beef mixture to a 6-quart (or larger) slow cooker. Stir in 1 (14.5 oz) can diced tomatoes (undrained), 1 (15 oz) can tomato sauce, 4 cups low-sodium chicken broth, 1 (1 oz) packet taco seasoning, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
03 - Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours. The mixture should be hot and bubbly, allowing the flavors to meld beautifully for your Crockpot Taco Pasta for Easy Weeknights.
04 - Once the cooking time is almost complete, stir in 16 oz uncooked elbow macaroni. Ensure the pasta is fully submerged in the liquid. Re-cover the slow cooker and continue cooking on HIGH for another 30-45 minutes, or until the pasta is tender.
05 - Turn off the slow cooker. Add 8 oz softened and cubed cream cheese and 2 cups shredded sharp cheddar cheese to the pasta. Stir gently until both cheeses are completely melted and the sauce is creamy and smooth.
06 - Ladle generous portions of the Crockpot Taco Pasta for Easy Weeknights into bowls. Garnish each serving with 1/4 cup fresh cilantro, chopped, and 2 sliced green onions. Serve immediately and enjoy this comforting meal.

# Notes:

01 - For an extra kick, add a can of drained diced green chilies or a pinch of cayenne pepper with the seasonings.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
03 - Feel free to substitute ground turkey or chicken for the ground beef. For a vegetarian option, use plant-based ground and vegetable broth.
04 - Serve with a side salad, tortilla chips, or a dollop of sour cream and extra salsa for a complete meal.

# Tools You'll Need:

01 - 6-quart slow cooker
02 - large skillet
03 - measuring cups
04 - measuring spoons
05 - cutting board
06 - knife

# Nutrition Facts (Per Serving):

Calories: 646 kcal
Total Fat: 30 g
Total Carbohydrate: 55 g
Protein: 40 g

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