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Slow-Cooker Taco Pasta

Prep 15 min
Total 4 hr 45 min
Servings 6

Too busy to cook but craving some good old fashioned comfort food? Our slow-cooker taco pasta combines pasta with ground beef, tomatoes, onions, taco seasonings and chile cooking sauce for a simmered-to-perfection hearty dish. MORE+ LESS-

By Corey Valley

October 22, 2015

Ingredients

lb lean (at least 80%) ground beef

cup water

tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)

can (14.5 oz) Mexican Style diced tomatoes, undrained

1/4

cup finely chopped white onion

garlic clove, finely chopped

oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces

oz medium shell pasta (from 16-oz box)

cups shredded Cheddar cheese (8 oz)

Chopped fresh cilantro

Steps

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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, stir beef, water, taco seasoning, tomatoes, onion and garlic until well blended.
3

Cover; cook on Low heat setting 3 to 4 hours.
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

Cook uncovered on High heat 7 to 9 minutes longer or until cheese is melted. Sprinkle with chopped cilantro.

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!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 44%
Saturated Fat 14g 72% Trans Fat 1g
Cholesterol: 105mg; 35%
Sodium: 950mg; 39%
Potassium: 380mg; 11%
Total Carbohydrate: 40g; 13%
Dietary Fiber 4g 15% Sugars 3g
Protein: 30g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 8%; 8%
Calcium: 30%; 30%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;