Slow-Cooker Taco Pasta

Too busy to cook but craving some good old fashioned comfort food? Our slow-cooker taco pasta combines pasta with ground beef, tomatoes, onions, taco seasonings and chile cooking sauce for a simmered-to-perfection hearty dish.

  • Prep Time 15 min
  • Total Time 4 hr 45 min
  • Servings 6


Taco Pasta

lb lean (at least 80%) ground beef
cup Progresso™ beef-flavored broth (from 32-oz carton)
cup water
package (1 oz) Old El Paso™ taco seasoning mix
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
cup finely chopped white onion
garlic clove, finely chopped
package (8 oz) Old El Paso™ chile and roasted garlic Mexican cooking sauce
oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
cups cooked medium pasta shells
cups shredded Cheddar cheese (8 oz)

Toppings, if desired

Sour cream
Old El Paso™ Thick ‘n Chunky salsa
Shredded cheese

  • 1 In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • 2 In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.
  • 3 Cover; cook on Low heat setting 4 to 5 hours.
  • 4 About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.
  • 5 Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.
  • 6 Serve topped with sour cream, salsa and/or shredded cheese.

Expert Tips

If you want to add some spice to your Slow Cooker Taco Pasta, try topping the finished dish with your favorite spicy salsa.

If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day!