Slow Cooker Taco Pasta

By moeself

Too busy to cook but craving some good old fashioned comfort food? Our slow-cooker taco pasta combines pasta with ground beef, tomatoes, onions, taco seasonings and chile cooking sauce for a simmered-to-perfection hearty dish.

Ingredients

• OPTIONAL TOPPINGS:
• 1 pound lean (80%) ground beef
• 1 cup Progresso™ beef-flavored broth
• 1 cup water
• 1 package (1 ounce) Old El Paso™ taco seasoning mix
• 1 can (14 1/2 ounce) Muir Glen™ organic diced tomatoes, undrained
• 1/4 cup white onion, finely chopped
• 1 garlic clove, finely chopped
• 1 package (8 ounce) Old El Paso™ chile and roasted garlic Mexican cooking sauce
• 4 ounces (half of 8- ounce package) cream cheese, soften, cut into 1-inch pieces
• 3 cups cooked medium pasta shells
• 2 cups cheddar cheese, shredded (8 ounces)
• Sour cream
• Old El Paso™ Thick ‘n Chunky salsa
• Shredded cheese

Details

Servings 6
Cooking time 285mins
Adapted from bettycrocker.com

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.

Serve topped with sour cream, salsa and/or shredded cheese.