Crockpot Taco Pasta
By Ksteve10
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Ingredients
- Taco Pasta
- 1 lb lean (at least 80%) ground beef
- 1 cup 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)
- Toppings, if desired
- Sour cream
- Old El Paso™ Thick ‘n Chunky salsa
- Shredded cheese
Details
Preparation
Step 1
Directions
1 In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2 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.
3 Cover; cook on Low heat setting 4 to 5 hours.
4 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.
5 Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.
6 Serve topped with sour cream, salsa and/or shredded cheese.
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