Crockpot Cowboy Taco Noodles
Crockpot cowboy taco noodles are ground beef, beans, corn and egg noodles in a smoky taco-spiced sauce, all cooked in one pot. The slow cooker builds the flavor while you are away, and you stir in the noodles near the end.
8
servings20
minutes4
hours30
minutesSeasoned ground beef simmers with beans, corn and salsa, then wide egg noodles finish cooking in the sauce. Cheese melts over the top at the end.
Ingredients
2 lb lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chiles, undrained
1 jar (16 oz) mild salsa
2 cups beef broth
8 oz wide egg noodles, uncooked
8 oz cream cheese, cubed and softened
2 cups shredded cheddar cheese
Sour cream, chopped cilantro and sliced green onion, for serving
Directions
- Brown the ground beef with the onion in a large skillet over medium-high heat for 8 minutes, breaking it into crumbles. Drain off the fat.
- Stir in the garlic and taco seasoning and cook for 1 minute until fragrant.
- Scrape the beef into a 6-quart slow cooker. Add the beans, corn, diced tomatoes, salsa and beef broth and stir well.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The beef should be fully cooked, with an internal temperature of at least 160°F.
- Stir in the cream cheese cubes until they melt into the sauce.
- Add the dry egg noodles, pressing them down so the liquid covers them.
- Cover and cook on HIGH for 20 to 30 minutes, stirring once after 15 minutes, until the noodles are tender.
- Turn off the heat and sprinkle the cheddar over the top. Cover for 5 minutes so it melts.
- Serve in bowls with sour cream, cilantro and green onion.
Notes
- Swap ground turkey for the beef if you like. Use gluten-free pasta and check the seasoning packet for a gluten-free version, but watch the time since it cooks faster. Make the beef base a day ahead and add noodles when you reheat. Refrigerate leftovers up to 4 days and add a splash of broth when rewarming. Serve with tortilla chips and a green salad.
Why cowboy taco noodles work in one pot
Cowboy cooking is about one pot and big flavor, and the slow cooker fits that exactly. The beef, beans and salsa spend hours together, so the taco seasoning gets into every spoonful instead of sitting on top of plain meat.
The noodles go in at the end. That is the whole technique. Added at the start they would turn to paste, but 25 minutes on HIGH in a hot, well-seasoned sauce cooks them through and lets them drink up the flavor.
It also feeds a crowd cheaply. One pot, about thirty minutes of hands-on time and a few pantry cans give you a dinner that holds well on WARM for a team supper or a game night.
Ingredient notes
Ground beef: lean ground beef, 90 percent, keeps the sauce from turning greasy. Browning it first adds a rich crust that raw meat in the cooker never gets.
Taco seasoning: one packet is plenty with the salsa. Check the label, because some brands are salty, and taste before adding extra salt.
Salsa: pick a jar you would eat with chips. Chunky works better than thin and watery.
Egg noodles: wide noodles hold their shape. Skinny noodles or angel hair overcook before the rest of the pot is ready.
Cream cheese: it makes the sauce creamy, a bit like queso. Soften it first so it melts in smoothly.
Corn and beans: canned is fine here. Rinse the beans so the sauce does not turn muddy and salty, but leave the corn liquid out by draining it well.
Tips for the best taco noodles
Brown and drain the beef: Skipping this step gives you greasy sauce and gray meat. It takes 10 minutes and pays off.
Watch the noodles: This is where most people go wrong. Check at 20 minutes. They should be tender but still with a little bite, since they keep softening while the dish sits.
Add liquid if needed: Noodles soak up broth quickly. If the pot looks dry when you stir, add a half cup of broth or water so the sauce stays loose.
Swaps and variations
Use ground turkey or chicken for a lighter dinner, and add a teaspoon of cumin to make up for the milder meat. For more heat, add a diced jalapeno or hot salsa. Use pepper jack instead of cheddar for a spicy melt.
Do not swap in cooked rice and add it at the start, since it turns gummy over hours of cooking. Add cooked rice at the end if you want to skip the noodles.
Add a handful of crushed tortilla chips on top of each bowl for crunch, or a spoonful of pickled jalapenos for tang.
What to serve with taco noodles
This is a hearty dinner on its own. Put out tortilla chips, a bowl of shredded lettuce, sliced avocado and lime wedges. A simple cabbage slaw or cucumber salad adds crunch next to the cheesy noodles.
If you like, line a platter with chips and ladle the noodles over them for nachos-style plates. Kids usually go for a bowl of plain noodles with cheese on top, and the adults can pile on jalapenos and hot sauce.
Storing, freezing and reheating
Cool leftovers and refrigerate in a sealed container for up to 4 days. The noodles will keep absorbing sauce, so it thickens in the fridge.
Freeze for up to 2 months, though the noodles soften a bit. Thaw overnight and reheat in a saucepan or microwave with a splash of beef broth, stirring until hot.
Reheated noodles keep absorbing sauce, so stir in a splash of broth or milk when you warm them and they will taste almost as good as the first night.
Crockpot Cowboy Taco Noodles at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 13, led by lean ground beef, yellow onion, garlic, packet (1 oz) taco seasoning
Tips for Crockpot Cowboy Taco Noodles
Swap ground turkey for the beef if you like. Use gluten-free pasta and check the seasoning packet for a gluten-free version, but watch the time since it cooks faster. Make the beef base a day ahead and add noodles when you reheat. Refrigerate leftovers up to 4 days and add a splash of broth when rewarming. Serve with tortilla chips and a green salad.
Crockpot Cowboy Taco Noodles FAQ
How long does Crockpot Cowboy Taco Noodles take?
Crockpot Cowboy Taco Noodles takes 4 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Crockpot Cowboy Taco Noodles serve?
This recipe makes 8 servings.
What do I need to make Crockpot Cowboy Taco Noodles?
13 ingredients, led by lean ground beef, yellow onion, garlic, packet (1 oz) taco seasoning. Amounts are in the recipe card above.
