Betty Crocker Easy Slow Cooker Taco Pasta

A combination of two family favorites—tacos and pasta—made easy in the slow cooker. - By Corey Valley

• Ready In: 5 hrs 15 mins
• Serves: 6

Ingredients

• 1  lb ground beef
• 1  cup water
• 2  tablespoons  old el paso  taco seasoning mix (from 1 oz package)
• 1 (14 1/2ounce) can Mexican-style diced tomatoes, undrained
• 2  garlic cloves, finely chopped
• 1 (8 ounce) package  old el paso chile and roasted garlic mexican  cooking sauce
• 4  ounces cream cheese, softened, cut into 1-inch pieces
• 1⁄4 cup  finely chopped  white onion
• 3  cups  cooked medium pasta shells
• 2  cups  shredded cheddar cheese

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 4- to 5-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except cream cheese, pasta shells and Cheddar cheese; stir until well combined.
3. Cover; cook on Low heat setting 3 to 4 hours.
4. About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in cream cheese, pasta and shredded Cheddar cheese until well combined.
5. Cook uncovered on High heat setting 5 to 7 minutes longer or until cheese is melted.