Taco Pasta (Slow-Cooker)

By froggyess

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 cup Progresso® beef-flavored broth (from 32-oz carton)
• 1 cup water
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
• 1/4 cup finely chopped white onion
• 1 garlic clove, finely chopped
• 1 package (8 oz) Old El Paso® chile and roasted garlic Mexican cooking sauce
• 4 oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
• 3 cups cooked medium pasta shells
• 2 cups shredded Cheddar cheese (8 oz)
• Sour cream
• Old El Paso® Thick ‘n Chunky salsa
• Shredded cheese

Preparation

Step 1

In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.

In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.

Cover; cook on Low heat setting 4 to 5 hours.

About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.

Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.