Why You’ll Love This Recipe

• Rich and creamy: Velveeta and cream cheese create a thick sauce that coats the beef and pasta.
• Familiar taco flavor: A packet of taco seasoning, tomatoes and green chilies give the dish its taco-inspired character.
• Hearty ground beef dinner: One pound of ground beef makes the pasta substantial enough for a main meal.
• Pasta cooks in the slow cooker: The supplied method adds the dry farfalle directly to the creamy beef mixture rather than boiling it separately.
• Flexible cooking liquid: You can use beef broth or milk when adding the pasta.
• Optional extra cheese: A half cup of shredded cheddar can be stirred in for an even cheesier finish.
• Simple garnishes: Fresh cilantro or green onions add color and freshness just before serving.

Ingredients

• 1 lb ground beef
• 12 oz bow-tie (farfalle) pasta
• 1 packet taco seasoning
• 16 oz Velveeta, cut into cubes
• 8 oz cream cheese, cubed
• 2 cans (10 oz each) diced tomatoes & green chilies
• 1 1/2 cups beef broth or milk
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese, optional
• Fresh cilantro or green onions, optional

Ingredient Notes

Ground Beef

Brown the ground beef before it goes into the slow cooker. Breaking it into small crumbles makes it easier to distribute throughout the finished bow-tie pasta. Drain any excess grease after cooking.

Bow-Tie Pasta

The recipe uses 12 ounces of dry bow-tie pasta, also called farfalle. It goes directly into the slow cooker after the cheese mixture has cooked for 2–3 hours.

Taco Seasoning

One packet of taco seasoning provides the main seasoning blend. It is added to the cooked beef along with the garlic powder.

Velveeta

Sixteen ounces of cubed Velveeta form a large part of the creamy cheese sauce. Cutting it into cubes helps distribute it over the beef before slow cooking.

Cream Cheese

Eight ounces of cubed cream cheese melt alongside the Velveeta, adding extra richness and creaminess to the sauce.

Diced Tomatoes and Green Chilies

Two 10-ounce cans of diced tomatoes and green chilies are poured over the beef and cheeses. The supplied directions do not call for draining them.

Beef Broth or Milk

The recipe gives you a choice of 1 1/2 cups beef broth or milk. This liquid is added with the dry pasta rather than during the initial cheese-melting stage.

Black Pepper

The ingredient list includes 1/2 teaspoon black pepper. Add it as part of the seasoning for the dish.

Optional Cheddar and Garnish

For an extra-cheesy finish, stir in 1/2 cup shredded cheddar. Fresh cilantro or green onions can be added before serving if desired.

Equipment

• Slow cooker
• Skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Large spoon for stirring and serving

How to Make Creamy Taco Beef Bow-Tie Pasta

1. Brown the Beef

Cook the ground beef in a skillet over medium-high heat until browned and fully cooked. Drain any excess grease.

2. Load the Slow Cooker

Add the cooked beef to the slow cooker. Sprinkle in the taco seasoning, garlic powder and black pepper.

3. Add the Cheese and Tomatoes

Scatter the Velveeta cubes and cream cheese over the beef. Pour both cans of diced tomatoes and green chilies over everything.

4. Cook Until Creamy

Cover and cook on LOW for 2–3 hours, stirring occasionally, until the cheeses are melted and the mixture is creamy.

5. Add the Pasta

Stir in the dry bow-tie pasta and about 1 1/2 cups beef broth or milk. Cover and cook for another 30–45 minutes, stirring once or twice, until the pasta is tender.

6. Make It Extra Cheesy

Stir everything together until the sauce completely coats the pasta. Add the optional shredded cheddar if you want an even cheesier finish.

7. Serve

Spoon the creamy taco beef pasta into bowls and garnish with fresh cilantro or green onions if desired. Serve hot while the cheese is melted and creamy.

Tips for the Best Results

• Brown the beef first: The recipe specifically calls for fully cooking the ground beef before it goes into the slow cooker.
• Drain excess grease: Removing extra grease before adding the beef helps keep it from accumulating in the creamy sauce.
• Cube both cheeses: Smaller pieces of Velveeta and cream cheese can distribute more evenly through the slow cooker as they melt.
• Keep the first cooking stage on LOW: The supplied recipe calls for 2–3 hours on LOW while the cheese mixture becomes creamy.
• Add the pasta later: Do not put the dry farfalle into the slow cooker at the beginning. It is added only after the creamy beef mixture has cooked.
• Stir the pasta during cooking: The directions call for stirring once or twice during the final 30–45 minutes.
• Check pasta tenderness: Use the supplied time range as a guide and stop cooking once the bow ties are tender.
• Add cheddar at the end: The shredded cheddar is optional and belongs in the finishing stage rather than the initial slow cook.

Common Mistakes to Avoid

• Adding raw ground beef to the slow cooker: This recipe starts by browning and fully cooking the beef in a skillet.
• Forgetting to drain excess grease: Drain the browned beef as directed before transferring it to the slow cooker.
• Adding the pasta too early: The dry farfalle goes in only after the cheese mixture has cooked for 2–3 hours.
• Forgetting the additional liquid: Add about 1 1/2 cups beef broth or milk when you stir in the pasta.
• Ignoring the pasta during the final stage: Stir once or twice so the pasta and sauce remain well combined.
• Cooking only by the clock: The final cue is tender pasta, so check its texture within the supplied 30–45 minute window.

Substitutions and Variations

The recipe includes several built-in choices. You can use beef broth or milk as the liquid for cooking the pasta, and the shredded cheddar is optional. Fresh cilantro or green onions can also be used as optional garnishes.

No substitutions for the ground beef, farfalle, Velveeta, cream cheese or taco seasoning were supplied, so changes to those ingredients would be personal variations rather than part of the original recipe.

Serving Suggestions

Serve the Creamy Taco Beef Bow-Tie Pasta hot in bowls while the cheese sauce is still creamy. Finish each portion with fresh cilantro or sliced green onions if you want the optional garnish.

For a larger meal, a crisp green salad or simple cooked vegetables would provide contrast to the rich cheese sauce. These are general serving suggestions rather than part of the original recipe.

Storage and Reheating

Specific storage and reheating instructions were not supplied with the original recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What is Creamy Taco Beef Bow-Tie Pasta?

It is a slow cooker pasta dish made with seasoned ground beef, farfalle, Velveeta, cream cheese, diced tomatoes and green chilies, plus beef broth or milk.

Do I cook the ground beef before putting it in the slow cooker?

Yes. Brown the ground beef over medium-high heat until fully cooked, then drain any excess grease before transferring it to the slow cooker.

Do I cook the bow-tie pasta before adding it?

No. The supplied directions call for stirring the dry bow-tie pasta directly into the slow cooker during the later cooking stage.

When do I add the pasta?

Add it after the beef, cheeses, seasoning, tomatoes and green chilies have cooked on LOW for 2–3 hours and the mixture is creamy.

How long does the pasta cook in the slow cooker?

After adding the dry farfalle and liquid, cook for another 30–45 minutes, stirring once or twice, until the pasta is tender.

Can I use milk instead of beef broth?

Yes. The recipe calls for about 1 1/2 cups of either beef broth or milk.

How much Velveeta do I need?

Use 16 ounces of Velveeta cut into cubes.

How much cream cheese is used?

The recipe calls for 8 ounces of cubed cream cheese.

Do I drain the diced tomatoes and green chilies?

The supplied directions do not include a draining step. They say to pour both cans over the beef and cheeses.

Is cheddar cheese required?

No. The 1/2 cup shredded cheddar is optional and can be stirred in at the end for an even cheesier finish.

What can I use as a garnish?

Fresh cilantro or green onions are the optional garnishes included with the recipe.

How many servings does the recipe make?

A specific serving yield was not supplied, so this article does not assign one.

Related Recipes

• Slow Cooker Recipes
• Ground Beef Recipes
• Easy Pasta Recipes
• Cheesy Dinner Recipes
• Taco-Inspired Recipes

Recipe Card: Creamy Taco Beef Bow-Tie Pasta

Ingredients

• 1 lb ground beef
• 12 oz bow-tie (farfalle) pasta
• 1 packet taco seasoning
• 16 oz Velveeta, cut into cubes
• 8 oz cream cheese, cubed
• 2 cans (10 oz each) diced tomatoes & green chilies
• 1 1/2 cups beef broth or milk
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese, optional
• Fresh cilantro or green onions, optional

Instructions

1. Cook the ground beef in a skillet over medium-high heat until browned and fully cooked. Drain any excess grease.
2. Add the cooked beef to the slow cooker. Sprinkle in the taco seasoning, garlic powder and black pepper.
3. Scatter the Velveeta cubes and cream cheese over the beef. Pour both cans of diced tomatoes and green chilies over everything.
4. Cover and cook on LOW for 2–3 hours, stirring occasionally, until the cheeses are melted and the mixture is creamy.
5. Stir in the dry bow-tie pasta and about 1 1/2 cups beef broth or milk. Cover and cook for another 30–45 minutes, stirring once or twice, until the pasta is tender.
6. Stir everything together until the sauce completely coats the pasta. Add shredded cheddar if you want an even cheesier finish.
7. Spoon the creamy taco beef pasta into bowls and garnish with fresh cilantro or green onions. Serve hot while the cheese is melted and creamy.

Recipe Notes

• Brown the ground beef completely before adding it to the slow cooker.
• Drain excess grease from the beef.
• Cut the Velveeta and cream cheese into cubes before adding them.
• Add the dry pasta only after the initial 2–3 hour cooking stage.
• Use about 1 1/2 cups beef broth or milk with the pasta.
• Stir the pasta once or twice while it cooks.
• Add shredded cheddar at the end if desired.

Storage and Reheating

Specific storage and reheating instructions were not included with the original recipe.