Hey y’all! If you’re searching for a meal that’s effortless, satisfying, and packed with cheesy, taco-inspired goodness, this Easy Slow Cooker Taco Pasta is your new weeknight favorite. It’s a one-pot wonder perfect for cozy evenings, casual get-togethers, or busy weekdays when you crave maximum flavor with minimum fuss. Let’s get cooking!

Why You’ll Love This Easy Slow Cooker Taco Pasta

Hands-off cooking makes it a breeze for busy days.
Rich, cheesy, and full of classic taco flavors the whole family will crave.
Crowd-pleasing and great for meal prepping ahead of time.
Customizable with your favorite toppings and proteins.
Perfect for potlucks, parties, and easy weeknight dinners.

Easy Slow Cooker Taco Pasta Ingredients

1 lb (450g) ground beef
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons taco seasoning (store-bought or homemade – make your own here)
1 (10 oz) can Rotel tomatoes with green chilies, undrained
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
2 cups low-sodium beef broth
8 oz (about 2¼ cups) uncooked rotini or penne pasta
2 cups shredded cheddar cheese
4 oz (½ block) cream cheese, cut into cubes
Salt and pepper to taste
Fresh cilantro, diced tomatoes, and sliced jalapeños for serving (optional)

How to Make Easy Slow Cooker Taco Pasta

Step 1: Brown the Beef and Aromatics

In a large skillet over medium heat, cook the ground beef with diced onion until no longer pink (about 5-7 minutes). Add minced garlic and cook for 1 minute, then drain excess grease.

Step 2: Add Ingredients to Slow Cooker

Transfer the cooked beef mixture to your slow cooker. Stir in the taco seasoning, Rotel tomatoes, corn, black beans, and beef broth. Mix well to combine.

Step 3: Slow Cook to Perfection

Cover and cook on LOW for 3-4 hours or HIGH for 2 hours. Stir in the uncooked pasta, recover, and continue cooking on HIGH for 20-25 minutes, or until pasta is al dente.

Step 4: Make It Creamy & Cheesy

Add the cream cheese and shredded cheddar. Stir well until melted and smooth. Season with salt and pepper to taste. Serve hot with your favorite toppings!

Easy Slow Cooker Taco Pasta Notes

Add the pasta near the end so it doesn’t become mushy—a common slow cooker mistake.
Pre-cook the beef for the best texture and flavor.
Swap out cheddar for pepper jack or Mexican blend cheese for extra flavor.

Variations on Easy Slow Cooker Taco Pasta

Vegetarian: Skip the beef and use lentils or plant-based meat alternatives.
Chicken Taco Pasta: Use shredded rotisserie chicken instead of beef and chicken broth.
Spicy: Add diced jalapeños or extra chili powder to kick up the heat.

Required Equipment for Easy Slow Cooker Taco Pasta

6-quart slow cooker
Large skillet
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula

Storage Instructions for Easy Slow Cooker Taco Pasta

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm gently on the stovetop, adding a splash of broth or water if needed. For longer storage, freeze for up to 2 months; thaw overnight in the fridge before reheating.

Serving Suggestions: The Best Pairings for Easy Slow Cooker Taco Pasta

Top with fresh cilantro, diced tomatoes, avocado, or a dollop of sour cream.
Serve alongside a crisp green salad or tortilla chips for extra crunch.
Pair with a refreshing margarita or a tall glass of iced tea.

Pro Tips for Perfect Easy Slow Cooker Taco Pasta

Stir occasionally in the last 30 minutes of cooking to prevent sticking (learn more about slow cooker tips here).
Use block cheese for grating—it’s creamier and melts better than pre-shredded.
Don’t skip the cream cheese—it gives your pasta that ultra-velvety texture!

Easy Slow Cooker Taco Pasta FAQ

Can I use a different type of pasta?: Absolutely! Penne, fusilli, or shells all work well—just adjust cook time as needed.
Can I make this recipe gluten-free?: Yes, just substitute your favorite gluten-free pasta variety.
Is this recipe spicy?: It’s mild as written! For more heat, add hot sauce or extra jalapeños to taste.

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes (on LOW, including pasta)
Total Time: 4 hours 40 minutes