Recipe Station

Here's everything for this spicy and hearty slow cooker taco pasta. This recipe requires 4 hours and 45 minutes total time and makes six servings.

Here Is What You Need…

Ingredients To Gather:

• 1lb lean (at least 80%) ground beef
• 1 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 (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
• 8 oz medium shell pasta (from 16-oz box)
• 2 cups shredded Cheddar cheese (8 oz)
• Chopped fresh cilantro

Directions To Follow:

1. Start by cooking the beef over medium-high heat in a large skillet for between 5 and 8 minutes, stirring frequently.
2. Cook until the beef is completely cooked and then drain.
3. Next, stir together the beef, water, taco seasoning, tomatoes, onion and garlic in a 4- to 5-quart slow cooker until well blended, and then cover and cook on low heat for between 4 and 5 hours.
4. Now, cook the pasta according to the package directions and then drain.
5. Take the cover off of the slow cooker and add the cream cheese, stirring until melted.
6. Add the pasta and cheddar cheese, and then stir until blended.
7. Cook uncovered on high heat for between 7 and 9 minutes or until the cheese has melted, and then sprinkle with the cilantro and serve.

Finished!

We love how easy this pasta is to make. This slow cooker taco pasta is phenomenal just as it is, but for some extra spice we like to top it off with some of our favorite salsa.

Delicious!

Article Source: Betty Crocker