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Slow-Cooker Taco Pasta

Betty Blogger Corey Valley of Family Fresh Meals shares a comforting, taco-pasta dinner, simmered to perfection in the slow cooker.

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  • Prep Time 15 min
  • Total Time 4 hr 45 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

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 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.

EXPERT TIPS

Expert Tips

If you want to add some spice to your Slow Cooker Taco Pasta, try topping the finished dish with your favorite spicy salsa.

If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day!

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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