Easy Crockpot Taco Pasta Bake
As a busy mom, weekly meal planning is an essential part of my week. A beloved reoccurring theme in my household? Taco Tuesday.
We’ve had chicken, steak, beef, fish and even duck tacos, and still, everyone gets excited to gather around the dinner table come Tuesday. Last week, I wanted to try a new dish for our Tuesday dinner, so I broke out my trusty crockpot and got to work. This recipe is super simple, with virtually no prep work. Are you ready for an instant family favorite?
Easy Crockpot Taco Pasta Bake
- 1 lb ground beef
- 1 cup beef broth
- 1 cup Water
- 1 (1oz) package Taco Seasoning or my easy homemade version HERE
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/4 cup white onion, diced
- 1 garlic cloves, minced
- 1 (8oz) packet of Old El Paso® Chile & Roasted Garlic Cooking Sauce (or favorite taco/enchilada sauce)
- 4 oz cream cheese, soften and cut into 1 inch pieces
- 3 cups Medium Sized Shell Noodles, Cooked
- 2 cups Cheddar Cheese, Shredded
Optional Toppings
- Sour cream, salsa or shredded cheese
- Cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked and drain.
- Place cooked beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso® Chile & Roasted Garlic Cooking Sauce and cream cheese into a 5-6 quart slow cooker. Stir until well combined.
- Cover; cook on low heat setting 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Uncover crockpot and stir in pasta and shredded cheese. Stir until well combined. Continue to cook, uncovered for 10-15 more minutes, or until cheese has melted.
- Top with optional sour cream, salsa or shredded cheese and enjoy!
HERE ARE MORE SOUPS WE LOVE!
Easy Crockpot Taco Pasta Bake
This Easy Crockpot Taco Pasta Bake is super simple, with virtually no prep work. This go to recipe will be an instant family favorite!
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Ingredients
- 1 lb ground beef
- 1 cup beef broth
- 1 cup Water
- 1 1oz packages Taco Seasoning
- 1 14.5 oz can diced tomatoes, undrained
- 1/4 cup white onion diced
- 1 garlic cloves minced
- 1 8oz packet of Old El Paso® Chile & Roasted Garlic Cooking Sauce (or favorite taco/enchilada sauce)
- 4 oz cream cheese soften and cut into 1 inch pieces
- 3 cups Medium Sized Shell Noodles Cooked
- 2 cups Cheddar Cheese Shredded
Instructions
- Cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
- Place cooked beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso®
- Chile & Roasted Garlic Cooking Sauce and cream cheese into a 5-6 quart slow cooker. Stir until well
- combined.
- Cover; cook on low heat setting 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Uncover crockpot and stir in pasta and shredded cheese. Stir until well combined. Continue to cook, uncovered for 10-15 more minutes, or until cheese has melted.
- Top with optional sour cream, salsa or shredded cheese.
Nutrition
Calories: 534kcal | Carbohydrates: 27g | Protein: 27g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 114mg | Sodium: 881mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 2.8mg | Calcium: 312mg | Iron: 2.6mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Recipe originally developed for BettyCrocker.com Check out my other recipes for developed for Betty HERE!
how many calories ??
Turned out nice. It was a little bit like hamburger helper, but better. I do not regret making this
Made a vegetarianized version of this last night and will definitely be adding it into regular rotation. In place of beef I used some cooked pinto beans, chickpeas, and some veggie ground “beef”. As the “beef” was preseasoned I omitted the taco seasoning. Added a generous amount of frozen leafy greens, some cilantro, omitted the cream cheese and reduced the cheese to 1 cup to reduce the fat amount. I also cooked it a bit longer, 8 hrs as I let it cook overnight while I slept and it worked just fine. This is such a cozy dish, esp now that fall is here. Thank you for a great, flexible recipe.
This looks great! I really want to try it, but I’d have leftovers. Do anyone know if this freezes well? It’d be awesome to have some stashed in the freezer. Thanks in advance!
I have frozen it in individual portions and it’s great!
I do not eat red meat but made this for my husband and kids tonight and they LOVED it. I was worried that one pound of beef wouldn’t be enough for a grown man and three hungry teenagers so I doubled the recipe. They all said it was very filling after one bowl but they were super excited to have leftovers for the weekend.
I could not find the el paso taco seasoning so I subbed it with a can of red enchilada sauce from Aldi (I would go with 8oz if following the above recipe and 16 oz if doubling). They ate it with doritos, salsa and mexican cheese sprinkled on top and said it was perfect.