slow cooker taco pasta
Found this recipe sometime ago online. Printed it out...sorry I don't know the web site. I know I must have tweaked it a bit...I always do :)
prep time
15 Min
cook time
4 Hr 30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 pounds lean ground beef
- 32 ounces beef flavored broth
- 1 cup water
- 2 packages taco seasoning mix 1 ounce size
- 1 1/2 cans (14.5 oz) diced tomatoes, undrained
- 1 package (8 oz) chile and roasted garlic mexican cooking sauce
- 1/2 cup finely chopped white onion
- 2 cloves garlic chopped
- 4 ounces cream cheese, soften, cut into 1-inch pieces
- 5 ounces cooked medium pasta shells
- 2 cups shredded cheddar cheese (8 oz)
- - this can be topped with sour cream & more cheese if you please :)
How To Make slow cooker taco pasta
-
Step 1In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
-
Step 2In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined
-
Step 3Cover; cook on Low heat setting 4 to 5 hours
-
Step 4About 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.
-
Step 5Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted
-
Step 6Serve topped with sour cream, salsa and/or shredded cheese
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Casseroles
Category:
Tacos & Burritos
Culture:
Mexican
Keyword:
#taco
Keyword:
#flavor
Ingredient:
Beef
Method:
Stove Top
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