Slow-Cooker Walking Taco Beef & Queso Pasta Bake

This slow-cooker taco pasta bake brings all the flavors of a walking taco into one comforting, cheesy casserole. Ground beef seasoned with taco spices, Rotel tomatoes, elbow macaroni, and a blend of cream cheese and sharp cheddar cook together in the Crockpot until the pasta is tender and the sauce is luxuriously creamy.

Top each bowl with crunchy corn chips, creamy avocado, a dollop of sour cream, and a squeeze of lime for a bright finish.

When taco night meets chili mac, you get this crowd-pleasing slow-cooker pasta bake. Everything goes into the Crockpot after browning the beef, then the machine does the work while you get on with your evening.

The result is a rich, zesty, ultra-cheesy pasta dish that tastes like a walking taco in a bowl. Serve it straight from the slow cooker with all your favorite toppings, or let everyone build their own bowl at the table. It's the kind of meal that makes weeknights feel special without much effort.

Ingredients

Why this recipe works

Cooking the pasta directly in the slow cooker with the broth and tomatoes allows the macaroni to absorb all the savory, tangy flavors as it softens.

The starches released from the pasta naturally thicken the sauce, creating a velvety texture that clings to every piece. The cream cheese and sharp cheddar melt into the liquid, forming a rich queso-like sauce that coats the pasta beautifully.

The combination of taco seasoning and Rotel gives the dish a bold Tex-Mex flavor with just the right amount of heat. The slow, gentle cooking on high for two hours ensures the pasta becomes tender without turning mushy, while the beef stays juicy and flavorful.

This method is foolproof and perfect for busy nights when you want a hearty, homemade dinner with minimal hands-on time.

Notes and substitutions

Use a good-quality sharp cheddar for the best flavor, and shred it yourself from a block rather than buying pre-shredded cheese. Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts. The cream cheese should be softened to room temperature before adding, so it incorporates easily into the sauce without lumps.

Elbow macaroni is classic here, but any short pasta shape like shells, rotini, or cavatappi will work. The pasta needs to be uncooked when it goes into the slow cooker so it can absorb the broth and cook perfectly. If you prefer a spicier dish, use a hot taco seasoning or add a pinch of cayenne with the other ingredients.

• Ground beef: Ground turkey or ground chicken (cook to 165°F / 74°C)
• Rotel tomatoes: 1 can (14.5 oz) diced tomatoes plus 1 small can (4 oz) chopped green chiles
• Beef broth: Chicken broth or vegetable broth
• Sharp cheddar: Monterey Jack, Colby Jack, or a Mexican cheese blend

Equipment

• Large skillet
• 6-quart slow cooker
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board