Easy Crockpot Taco Pasta Bake

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Garlic cloves
  • 1 (14.5 oz can Tomatoes
  • 1/4 cup White onion

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 (8oz packet El paso chile & roasted garlic cooking sauce, Old

• Pasta & Grains

  • 3 cups Shell noodles, Medium Sized Cooked

• Baking & Spices

  • 1 (1oz packages Taco seasoning

• Dairy

  • 2 cups Cheddar cheese
  • 4 oz Cream cheese

• Liquids

  • 1 cup Water

Found on familyfreshmeals.com

Description

Ingredients

• 1 lb ground beef
• 1 cup beef broth
• 1 cup Water
• 1 (1oz) packages Taco Seasoning
• 1 (14.5 oz) can diced tomatoes, undrained
• ¼ cup white onion, diced
• 1 garlic cloves, minced
• 1 (8oz) packet of Old El Paso® Chile & Roasted Garlic Cooking Sauce (or favorite taco/enchilada sauce)
• 4 oz cream cheese, soften and cut into 1 inch pieces
• 3 cups Medium Sized Shell Noodles, Cooked
• 2 cups Cheddar Cheese, Shredded

Directions

• Cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
• Place cooked beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso®
• Chile & Roasted Garlic Cooking Sauce and cream cheese into a 5-6 quart slow cooker. Stir until well
• combined.
• Cover; cook on low heat setting 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Uncover crockpot and stir in pasta and shredded cheese. Stir until well combined. Continue to cook, uncovered for 10-15 more minutes, or until cheese has melted.
• Top with optional sour cream, salsa or shredded cheese.