Ingredients
1lb lean (at least 80%) ground beef
1cup Progresso beef-flavored broth (from 32-oz carton)
1cup water
1package (1 oz) Old El Paso taco seasoning mix
1can (14.5 oz) Muir Glen organic diced tomatoes, undrained
1/4 cup finely chopped white onion
1 garlic clove, finely chopped
1package (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce
4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
3cups cooked medium pasta shells
2cups shredded Cheddar cheese (8 oz)
Toppings, if desired
Sour cream
Old El Paso Thick ’n Chunky salsa
Shredded cheese
Preparation
In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
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.
Cover; cook on Low heat setting 4 to 5 hours.
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.
Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.
Serve topped with sour cream, salsa and/or shredded cheese.
