Preparation & Cooking Time
– Preparation time: 15 minutes
– Cooking time: 3–4 hours
– Pasta cooking time: 10–12 minutes
– Total time: Approximately 4 hours
– Servings: 6–8
– Difficulty: Easy
Ingredients
Main Ingredients
– 1 lb (450 g) ground beef
– 12 oz (340 g) farfalle (bow-tie pasta)
– 1 can (10 oz / 283 g) Rotel diced tomatoes with green chilies, undrained
– 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
– 8 oz (225 g) cream cheese, softened
– 16 oz (450 g) Velveeta cheese, cubed
– ½ cup beef broth or milk
Seasonings
– 1 tablespoon taco seasoning
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon paprika
– ½ teaspoon black pepper
– Salt to taste
– ½ teaspoon Italian seasoning (optional)
Optional Additions
– ½ cup shredded cheddar cheese
– ½ cup sweet corn
– ½ cup diced bell peppers
– 2 tablespoons chopped fresh parsley
– ¼ teaspoon red pepper flakes
Step-by-Step Instructions
Step 1: Brown the Ground Beef
1. Place a large skillet over medium-high heat.
2. Add ground beef.
3. Break the meat apart using a wooden spoon or spatula.
4. Cook for approximately 7–9 minutes until browned and fully cooked.
5. Drain excess grease.
6. Add taco seasoning, garlic powder, onion powder, paprika, and black pepper.
7. Stir well to coat the beef evenly.
8. Set aside.
Step 2: Prepare the Slow Cooker
1. Lightly grease the inside of your slow cooker.
2. Transfer the cooked ground beef into the slow cooker.
3. Add the condensed cream of mushroom soup.
4. Add undrained Rotel tomatoes.
5. Add softened cream cheese.
6. Cut Velveeta into small cubes.
7. Add the Velveeta cubes.
8. Pour in beef broth or milk.
9. Stir gently to distribute the ingredients.
Step 3: Slow Cook the Cheesy Beef Mixture
1. Cover the slow cooker with its lid.
2. Cook on LOW for approximately 2–3 hours or HIGH for 1–1½ hours.
3. Stir occasionally if your slow cooker instructions allow.
4. Allow the cheeses to melt gradually.
5. Stir until the mixture becomes smooth and creamy.
6. Check the seasoning and adjust salt and pepper.
Step 4: Cook the Farfalle Pasta
1. Bring a large pot of salted water to a boil.
2. Add farfalle pasta.
3. Cook according to package instructions until al dente.
4. Stir occasionally to prevent sticking.
5. Drain the pasta thoroughly.
6. Do not rinse the pasta.
7. Set aside.
Tip: Cooking the pasta separately helps prevent it from becoming mushy during slow cooking.
Step 5: Combine Pasta and Cheese Sauce
1. Add the drained farfalle pasta to the slow cooker.
2. Gently fold the pasta into the cheesy beef mixture.
3. Make sure every bow-tie pasta piece is coated with sauce.
4. Add shredded cheddar cheese if desired.
5. Add a little extra milk or broth if the sauce is too thick.
6. Cover and cook on LOW for another 10–15 minutes.
7. Stir gently until everything is heated through.
Step 6: Final Cheese Melt
1. Sprinkle a little extra cheddar cheese over the pasta.
2. Cover the slow cooker.
3. Allow the cheese to melt for 3–5 minutes.
4. Stir gently to create a rich, creamy consistency.
5. Turn off the slow cooker once heated through.
Step 7: Garnish and Serve
1. Spoon the cheesy taco beef pasta into serving bowls.
2. Sprinkle chopped parsley on top.
3. Add a little extra shredded cheddar.
4. Serve immediately while hot and creamy.
Helpful Tips for Perfect Results
– Brown the ground beef before adding it to the slow cooker for better flavor.
– Drain excess grease to avoid an oily sauce.
– Cut Velveeta into small cubes for easier melting.
– Use softened cream cheese for a smoother texture.
– Cook pasta separately to prevent overcooking.
– Add milk gradually if you prefer a thinner cheese sauce.
– For extra flavor, use spicy Rotel tomatoes.
– Avoid leaving the cooked pasta on HIGH heat because it can become too soft.
Nutritional Information
Estimated per serving
Nutrient Amount
Calories 590 kcal
Protein 30 g
Carbohydrates 48 g
Total fat 31 g
Saturated fat 16 g
Fiber 3 g
Sugar 6 g
Sodium 1,150 mg
Estimates are based on 8 servings and may vary depending on cheese brands, beef fat percentage, and seasonings.
Nut Information (Q/S)
Nut type Amount
Almonds 0 g
Walnuts 0 g
Cashews 0 g
Pecans 0 g
Peanuts 0 g
Pistachios 0 g
Other tree nuts 0 g
Allergen information: This recipe contains dairy and wheat (pasta). No nuts are intentionally included. Check packaged products for possible nut cross-contamination.
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze in individual portions for up to 2 months. Pasta texture may soften after thawing.
– Reheating: Add 1–2 tablespoons of milk before reheating to restore creaminess.
– Microwave: Heat in short intervals, stirring between each interval.
– Meal prep: Divide into individual containers for easy lunches.
Best Side Dishes
Serve this cheesy taco pasta with:
1. Garlic bread.
2. Fresh green salad.
3. Roasted broccoli.
4. Buttered corn.
5. Cucumber and tomato salad.
6. Homemade coleslaw.
7. Crispy tortilla chips.
Delicious Variations
– Spicy Taco Pasta: Add jalapeños and extra chili flakes.
– Bacon Cheeseburger Pasta: Add crispy cooked bacon.
– Chicken Taco Pasta: Replace ground beef with shredded chicken.
– Extra Cheesy Pasta: Add mozzarella and Monterey Jack.
– Vegetable Taco Pasta: Add corn, bell peppers, and black beans.
Final Result: A hearty bowl of tender bow-tie pasta coated in rich, creamy Velveeta cheese sauce, seasoned ground beef, and juicy Rotel tomatoes. Every bite is cheesy, savory, and packed with taco-inspired flavor!
❤️ Enjoy your homemade Slow Cooker Cheesy Taco Beef Farfalle Pasta!