Crock Pot Taco Pasta

Name: Crock Pot Taco Pasta
Cook time: 5 min
Total time: 5 min
Yield: 6 servings
Ingredients: pound lean (at least 80%) ground beef; cup Progresso beef-flavored broth (from 32-oz carton); cup water; package (1 oz) Old El Paso taco seasoning mix; can (14.5 oz) Muir Glen organic diced tomatoes, undrained; cup finely chopped white onion; garlic clove, finely chopped; package (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce; ounce (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces; cup cooked medium pasta shells; cup shredded Cheddar cheese (8 oz)

Cook: 5 min

Total: 5 min

Servings: 6

Ingredients

1 pound 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 cups finely chopped white onion
1 garlic clove , finely chopped
1 package (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce
4 ounces (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)

Instructions

1
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.
2
Cover; cook on Low heat setting 4 to 5 hours.
3
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.
4
Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.
5
Serve topped with sour cream, salsa and/or shredded cheese.