slow cooker taco pasta

FC, FL
Updated on Oct 8, 2013

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 1
    In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Step 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
  • Step 3
    Cover; cook on Low heat setting 4 to 5 hours
  • Step 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.
  • Step 5
    Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted
  • Step 6
    Serve topped with sour cream, salsa and/or shredded cheese

Discover More

Category: Pasta
Category: Casseroles
Culture: Mexican
Keyword: #taco
Keyword: #flavor
Ingredient: Beef
Method: Stove Top

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