Slow-Cooker Taco Pasta

Cheesy, beefy pasta is possible in the slow cooker! Serve with your fave taco toppings.

  • prep time 15 min
  • total time 4 hr 45 min
  • ingredients 14
  • servings 6

Ingredients

Taco Pasta

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)

Toppings, if desired

Sour cream
Old El Paso™ Thick ‘n Chunky salsa
Shredded cheese
  • 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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