Crockpot Taco Pasta
A cool autumn evening, the windows fogged with the promise of cinnamon coffee and warm ovens, and I carried a slow cooker full of bubbling comfort to the table — that’s how this recipe first became a family favorite.
Introduction
If you love cozy fall meals and the simplicity of slow-cooker dinners, this Crockpot Taco Pasta will feel like a warm blanket for your weeknight dinners. It’s a comforting, hands-off one-pot meal that combines pasta, seasoned ground meat, tomatoes, and melty cheese — perfect after a day of baking pumpkin muffins or making spiced bread. Readers return to this recipe again and again because it’s forgiving, full of flavor, and pairs beautifully with crisp salads or a streusel-topped cornbread for an extra seasonal touch. For another heartwarming, simple soup to try on chilly nights, check out this 5-Ingredient Taco Soup.
Ingredients
- 1 lb ground turkey (or your preferred lean ground meat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10 oz) can mild diced green chiles
- 1 cup corn kernels (fresh or frozen)
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
- 2 cups chicken broth
- 2 cups dry medium pasta (penne, rotini, or elbow)
- 1 cup shredded cheddar cheese, plus extra for topping
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper, to taste
- Optional garnish: chopped cilantro, sliced green onions, diced avocado
Step-by-step instructions
- Brown the meat: In a skillet over medium heat, cook the ground turkey with the chopped onion and garlic until no pink remains. Season lightly with salt and pepper. Drain any excess liquid.
- Combine in the crockpot: Transfer the browned mixture to the slow cooker. Add the diced tomatoes (with juice), green chiles, corn, taco seasoning, and chicken broth. Give everything a good stir.
- Cook low and slow: Cover and cook on LOW for 3 to 4 hours. This allows flavors to meld without overcooking the pasta later.
- Add the pasta: After 3 to 4 hours, add the dry pasta to the crockpot and stir. Cover and cook on HIGH for 20–30 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Finish with cheese and cream: Turn the slow cooker off. Stir in the shredded cheddar and sour cream until the sauce is creamy and smooth.
- Serve warm: Taste and adjust salt and pepper. Garnish with cilantro, green onions, or avocado slices and serve immediately.
Tips for success
- Choose the right pasta: Medium shapes like penne or rotini hold sauce well and remain tender after slow cooking. Avoid very small pastas that can turn mushy.
- Add pasta later: Always add the pasta toward the end of cooking to prevent it from overcooking.
- Stir gently: When you add pasta and cheese, stir gently to keep the sauce creamy and to avoid breaking the pasta.
- Keep it creamy: If the mixture looks dry after adding pasta, stir in a splash more broth or a little milk to reach your desired consistency.
- Flavor boost: For a brighter finish, squeeze a little fresh lime juice over each serving.
For more pasta salad inspiration that pairs well with seasonal meals, try this Chicken Caesar Pasta Salad.
Possible variations
- Gluten-free: Use a gluten-free pasta and check that the taco seasoning and broth are gluten-free. Cook times for gluten-free pasta may be shorter, so watch closely after adding.
- Vegetarian: Swap the meat for hearty cooked lentils or a plant-based ground alternative and use vegetable broth.
- Streusel topping (seasonal twist): For an unexpected baker’s touch, serve with a savory cornbread streusel on the side. Mix cornmeal, a little brown sugar, butter, and a pinch of chili powder, then bake until golden for a sweet-and-spicy contrast that pairs well with fall flavors.
- Spice it up: Add a minced jalapeño or 1/2 tsp cayenne for more heat.
- Cheese variations: Pepper Jack adds zip; a smoky cheddar brings deeper flavors ideal for autumn meals.
For a fun weeknight pizza-inspired meal, also consider this Copycat Taco Bell Mexican Pizzas as a playful side or future project.
Storage recommendations
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of broth, or microwave in 30-second intervals, stirring in between.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Tip for reheating: Add a dollop of sour cream or a splash of milk while reheating to revive creaminess.
Conclusion
If you want a slow-cooker version to compare or experiment with, this Easy Slow Cooker Taco Pasta – Kristine’s Kitchen offers a helpful reference and additional tips to fine-tune timing for your appliance.
Frequently Asked Questions
Can I use pre-cooked shredded chicken instead of ground meat?
Yes — shredded cooked chicken works well. Add it when you add the pasta so it warms through without drying out; you may need a little extra broth to keep the dish saucy.How do I prevent the pasta from becoming mushy?
Add the pasta near the end of cooking and check frequently. Using pasta shapes like penne or rotini helps; avoid overcooking and stir occasionally to prevent sticking.Can I make this dairy-free?
Absolutely. Use dairy-free cheese and replace the sour cream with a plant-based alternative or more broth for a creamy texture without dairy.Is it possible to make this on high for a shorter time?
Yes — you can cook the meat and sauce on HIGH for 2–3 hours, then add the pasta and cook on HIGH for 20–30 minutes. Keep an eye on the pasta so it doesn’t overcook.
Crockpot Taco Pasta
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free (with modifications)
Description
A cozy, hands-off one-pot meal combining pasta, seasoned ground meat, tomatoes, and melty cheese, perfect for autumn evenings.
Ingredients
- 1 lb ground turkey (or your preferred lean ground meat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10 oz) can mild diced green chiles
- 1 cup corn kernels (fresh or frozen)
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
- 2 cups chicken broth
- 2 cups dry medium pasta (penne, rotini, or elbow)
- 1 cup shredded cheddar cheese, plus extra for topping
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper, to taste
- Optional garnish: chopped cilantro, sliced green onions, diced avocado
Instructions
- Brown the meat: In a skillet over medium heat, cook the ground turkey with the chopped onion and garlic until no pink remains. Season lightly with salt and pepper. Drain any excess liquid.
- Combine in the crockpot: Transfer the browned mixture to the slow cooker. Add the diced tomatoes (with juice), green chiles, corn, taco seasoning, and chicken broth. Give everything a good stir.
- Cook low and slow: Cover and cook on LOW for 3 to 4 hours.
- Add the pasta: After 3 to 4 hours, add the dry pasta to the crockpot and stir. Cover and cook on HIGH for 20–30 minutes, or until the pasta is tender.
- Finish with cheese and cream: Turn the slow cooker off. Stir in the shredded cheddar and sour cream until the sauce is creamy and smooth.
- Serve warm: Taste and adjust salt and pepper. Garnish with cilantro, green onions, or avocado slices and serve immediately.
Notes
Choosing the right pasta and adding it later prevents mushy pasta. For creaminess, consider adding a splash of broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican