Slow-Cooker Taco Pasta

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

Ingredients

Taco Pasta

1
lb lean (at least 80%) ground beef
1/2
cup water
2
tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1
can (14.5 oz) Mexican-style diced tomatoes, undrained
1/4
cup finely chopped white onion
1
garlic clove, finely chopped
4
oz cream cheese, soften, cut into 1-inch pieces (from 8-oz package)
8
oz medium shell pasta (from 16 oz box)
2
cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro

Directions

  1. 1 In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  2. 2 In 4- to 5-quart slow cooker, stir beef, water, taco seasoning, tomatoes, onion and garlic until well blended.
  3. 3 Cover; cook on Low heat setting 3 to 4 hours.
  4. 4 Cook pasta as directed on box;drain. Uncover slow cooker; stir in cream cheese until melted. Stir in pasta and shredded Cheddar cheese until well blended.
  5. 5 Cook uncovered on High heat 5 minutes longer or until cheese is melted. Serve with chopped cilantro.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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