Ingredients
Equipment
Method
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink. Drain excess grease if necessary.
- Add aromatics: Add the diced onion and cook for 2–3 minutes until beginning to soften. Stir in the minced garlic and cook for about 30 seconds.
- Season the beef: Sprinkle the taco seasoning over the beef mixture and stir well. Cook for another minute to allow the spices to become fragrant.
- Build the slow cooker mixture: Transfer the seasoned beef to the slow cooker. Add the diced tomatoes, tomato sauce or salsa, black beans, corn, bell peppers, and broth. Stir until evenly combined.
- Slow cook: Cover and cook on LOW according to your slow cooker's recommended timing, until the beef and vegetables are tender and the flavors have developed.
- Add the pasta: During the final stage of cooking, stir in the uncooked pasta. Make sure the pasta is well distributed through the sauce. Continue cooking until the pasta is tender but still slightly firm.
- Make it creamy: Add the softened cream cheese and stir gently until incorporated. Add the shredded cheese and continue stirring until completely melted and the sauce is creamy and smooth.
- Adjust the consistency: If the pasta is thicker than desired, stir in a small amount of warm broth until you reach your preferred consistency.
- Season and finish: Taste and adjust with salt, black pepper, or additional taco seasoning if needed. A squeeze of fresh lime juice can brighten the rich flavors.
- Garnish and serve: Spoon the hot taco pasta into bowls and garnish with fresh cilantro, sliced green onions, additional shredded cheese, jalapeños, or your favorite taco toppings. Serve immediately.
Notes
Pasta timing matters: Add the pasta toward the end of cooking to prevent it from becoming mushy.
For better flavor: Browning the ground beef before adding it to the Crock Pot gives the dish a deeper, richer savory flavor.
Cheese: Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
Spice level: Use mild salsa and taco seasoning for a family-friendly version, or add jalapeños, hot salsa, cayenne, or hot sauce for extra heat.
Gluten-free: Use certified gluten-free pasta and verify that the taco seasoning, broth, salsa, and other packaged ingredients are gluten-free.
Vegetarian option: Omit the beef and increase the black beans and vegetables.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Add a splash of broth or water when reheating because the pasta will continue absorbing sauce.
Serving idea: Finish each bowl with lime, cilantro, green onions, avocado, sour cream, or fresh salsa for an extra layer of flavor.
For better flavor: Browning the ground beef before adding it to the Crock Pot gives the dish a deeper, richer savory flavor.
Cheese: Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
Spice level: Use mild salsa and taco seasoning for a family-friendly version, or add jalapeños, hot salsa, cayenne, or hot sauce for extra heat.
Gluten-free: Use certified gluten-free pasta and verify that the taco seasoning, broth, salsa, and other packaged ingredients are gluten-free.
Vegetarian option: Omit the beef and increase the black beans and vegetables.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Add a splash of broth or water when reheating because the pasta will continue absorbing sauce.
Serving idea: Finish each bowl with lime, cilantro, green onions, avocado, sour cream, or fresh salsa for an extra layer of flavor.