ngredients
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1½ pounds (680 g) ground beef, preferably 80/20
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1 pound (450 g) bow-tie pasta (farfalle)
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16 oz (450 g) Velveeta cheese, cubed
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8 oz (225 g) cream cheese, softened and cubed
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2 cans (10 oz each) Rotel diced tomatoes with green chilies, undrained
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1 packet (1 oz / 28 g) taco seasoning
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½ cup beef broth or water, if needed
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½ teaspoon garlic powder (optional)
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½ teaspoon black pepper
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Fresh parsley or cilantro, for garnish
Instructions
1. Brown the ground beef
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Heat a large skillet over medium heat.
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Add ground beef and cook for 7–9 minutes, breaking it into small pieces.
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Cook until no pink remains.
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Drain excess grease.
2. Prepare the Crockpot
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Transfer the cooked ground beef into the slow cooker.
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Add both cans of Rotel tomatoes.
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Sprinkle in the taco seasoning, garlic powder, and black pepper.
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Stir everything together.
3. Add the cheese
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Add cubed Velveeta and cream cheese.
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Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
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Stir occasionally if possible, until the cheeses melt and create a smooth, creamy sauce.
4. Cook the pasta
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About 15 minutes before serving, bring a large pot of salted water to a boil.
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Add bow-tie pasta and cook according to package directions until al dente.
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Drain well. Do not rinse.
5. Combine everything
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Add the cooked pasta to the Crockpot.
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Stir gently until all the pasta is coated in the cheesy taco beef sauce.
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If the mixture is too thick, add a little warm beef broth or water.
6. Serve
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Let the pasta sit for 5 minutes to absorb some of the sauce.
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Garnish with fresh parsley or cilantro.
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Serve warm while creamy and cheesy!
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 650–750 kcal |
| Protein | 32–38 g |
| Carbohydrates | 55–65 g |
| Fat | 32–40 g |
| Saturated Fat | 15–20 g |
| Fiber | 3–5 g |
| Sugar | 5–8 g |
| Sodium | 1,000–1,400 mg |
Nut & Allergen Information
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Peanuts: Not included in the basic recipe.
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Tree nuts: Not included in the basic recipe.
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Dairy: Contains Velveeta and cream cheese.
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Gluten/Wheat: Contains wheat from regular bow-tie pasta. Use certified gluten-free pasta if needed.
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Soy: Some processed cheese products and taco seasonings may contain soy.
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Other allergens: Check all packaged ingredient labels for allergen and cross-contact information.
Q/S – Questions & Suggestions
Q: Can I use a different type of pasta?
Yes! Rotini, penne, shells, or elbow macaroni work well.
Q: Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey or ground chicken makes a lighter alternative.
Q: Can I make this recipe spicy?
Yes! Add diced jalapeños, extra green chilies, or crushed red pepper.
Q: Can I add more vegetables?
Yes. Corn, black beans, bell peppers, and onions are delicious additions.
Q: Can I cook the dry pasta directly in the Crockpot?
It is better to cook pasta separately and add it near the end. This prevents it from becoming mushy and helps maintain a creamy texture.
Q: How do I make the sauce thinner?
Add warm beef broth a little at a time until you reach your preferred consistency.
Q: How do I store leftovers?
Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat gently with a splash of milk or broth.
Q: Can I freeze this pasta?
You can freeze it for up to 2 months, although the creamy cheese sauce may change texture slightly after thawing.
Chef’s Tip: For the creamiest taco pasta, add the cooked bow-tie pasta just before serving. This keeps every bite tender, cheesy, and full of flavor!