This Easy Slow Cooker Taco Pasta recipe has been a staple in my home for years. It was introduced to me by a dear friend who always seemed to have the knack for turning simple ingredients into something extraordinary.
Ingredients
Scale:
1 pound Ground beef
1 medium Onion, diced
3 cloves Garlic, minced
1 packet Taco seasoning (about 1 ounce)
1 can Rotel diced tomatoes with green chilies (10 ounces)
1 can Tomato sauce (15 ounces)
8 ounces Pasta (elbow macaroni or rotini, cooked)
8 ounces Cream cheese, softened
1 cup Shredded cheddar cheese
Salt, to taste
Pepper, to taste
Fresh cilantro (optional, for garnish)
Instructions
In a skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat.
Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
Sprinkle in the taco seasoning, stirring until the meat and onions are evenly coated.
Transfer the beef mixture to your slow cooker.
Add the canned diced tomatoes and tomato sauce to the slow cooker, stirring to combine.
Cover and cook on low for 4 hours or on high for 2 hours.
When the cooking time is nearly up, cook the pasta according to package instructions until al dente. Drain and set aside.
Once the beef mixture is cooked, stir in the softened cream cheese until melted and smooth.
Mix in the cooked pasta and shredded cheddar cheese, stirring until the cheese is melted and everything is well combined. Season with salt and pepper to taste.
Garnish with fresh cilantro if desired, and serve warm.
