Slow-Cooker Taco Pasta

• Meat

  • 1 lb (at least 80% ground beef, lean

• Produce

  • 1 Cilantro, fresh
  • 1 Garlic clove
  • 1 can Mexican-style diced tomatoes
  • 1/4 cup White onion

• Pasta & Grains

  • 8 oz Shell pasta, medium

• Baking & Spices

  • 2 tbsp Old El Paso™ taco seasoning mix

• Dairy

  • 2 cups Cheddar cheese
  • 4 oz Cream cheese

• Liquids

  • 1/2 cup Water

Found on pillsbury.com

Description

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1/2 cup water
• 2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
• 1 can (14.5 oz) Mexican-style diced tomatoes, undrained
• 1/4 cup finely chopped white onion
• 1 garlic clove, finely chopped
• 4 oz cream cheese, soften, cut into 1-inch pieces (from 8-oz package)
• 8 oz medium shell pasta (from 16 oz box)
• 2 cups shredded Cheddar cheese (8 oz)
• Chopped fresh cilantro

Directions

• 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 5 minutes longer or until cheese is melted. Serve with chopped cilantro.

Nutrition