Slow-Cooker Walking Taco Beef & Queso Pasta Bake Step-by-step instructions

Before you start

Before starting, brown the ground beef in a large skillet over medium-high heat until fully cooked and no pink remains. Drain off any excess fat, then stir in the taco seasoning.

While the beef cooks, measure out the broth, shred the cheddar if needed, and soften the cream cheese to room temperature. Have the Rotel and macaroni ready to go. This recipe comes together quickly once the prep is done, and the slow cooker does the rest.

Instructions

Brown and layer

1. 1Brown the beef
   In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and no longer pink, about 8 minutes. Drain off excess fat. Sprinkle the taco seasoning over the beef and stir to coat. Transfer the seasoned beef to the slow cooker.
   Look for The beef is crumbled and well browned, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Draining the fat keeps the final dish from being greasy, but leave a little for flavor if desired.
2. 2Layer the ingredients
   Add the undrained Rotel tomatoes, beef broth, uncooked elbow macaroni, softened cream cheese, and shredded sharp cheddar cheese to the slow cooker. Stir gently to combine, making sure the pasta is submerged in the liquid as much as possible.
   Look for The mixture looks saucy with plenty of liquid to cook the pasta.
   Tip Stirring well at this stage prevents clumps of cream cheese and ensures even cooking.

After browning, the beef should be crumbled and well seasoned. The slow cooker will hold a colorful mix of beef, tomatoes, broth, pasta, and two kinds of cheese.

The aroma of taco seasoning and tomatoes fills the kitchen. Before moving on, give everything a good stir so the pasta is mostly submerged in the liquid.

Slow-cook to creamy perfection

3. 3Slow-cook on high
   Cover the slow cooker and cook on HIGH for 2 hours, stirring once halfway through if possible. The pasta will absorb the broth and the cheeses will melt into a creamy, bubbling sauce. Cook until the pasta is tender and the sauce has thickened slightly.
   Look for The pasta is tender when pierced with a fork, and the sauce is creamy and thick.
   Tip If the sauce seems too thick, stir in a splash of warm broth or water. If too thin, cook uncovered for 10 more minutes.

After 2 hours on high, the pasta is tender and the sauce has thickened to a creamy, glossy consistency. The cheese is fully melted and the mixture is bubbling around the edges. The kitchen smells intensely of taco spices and melted cheese. Stir gently and check that the pasta is cooked through before serving.

Top and serve

4. 4Serve with toppings
   Scoop the pasta bake into bowls. Top each serving with crushed corn chips, diced avocado, a dollop of sour cream, fresh cilantro leaves, and a squeeze of lime juice. Serve hot.
   Look for The toppings add crunch, creaminess, and brightness to each bowl.
   Tip Set out the toppings so everyone can customize their own bowl.

The finished dish is a hearty, cheesy pasta bake with a creamy texture and visible bits of beef and tomato. When scooped into bowls, it holds its shape but remains moist. Toppings add crunch, creaminess, and freshness. The lime juice brightens each bite, and the cilantro adds a pop of color and flavor.

Common mistakes

One common mistake is adding too much liquid, which can leave the pasta swimming in a thin sauce. Stick to the amounts in the recipe, and remember that the pasta will absorb a lot of broth. Another mistake is overcooking the pasta, which can make it mushy.

Check it at the 1-hour 45-minute mark and stir gently. Finally, don't skip browning the beef—this step adds deep flavor and renders out excess fat that would otherwise make the dish greasy.

How to tell it’s done

The pasta bake is done when the elbow macaroni is tender and has absorbed most of the liquid, leaving a creamy, thick sauce that coats the pasta. The cheese should be fully melted and the sauce should be bubbling gently around the edges.

If the pasta still has a firm bite after 2 hours, continue cooking in 10-minute increments until tender. The ground beef is already fully cooked from browning, but if you used a different protein, ensure it reaches the appropriate safe internal temperature.

• Ground meat: 160°F (71°C) in the thickest part