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Taco Pasta

Ingredients

• Start by cooking ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked, then drain. Place beef, Progresso Beef Broth, water, Old El Paso Taco Seasoning, Muir Glen Diced Tomatoes, onion, garlic, Old El Paso Chile & Roasted Garlic Cooking Sauce and cream cheese into a 5- or 6-quart slow cooker. Stir until well combined, then cover and cook on low for 4-5 hours.
• When about 15 minutes are left, cook and drain pasta as directed on package. Uncover slow cooker and stir in cooked pasta and shredded cheese. Stir until well until the pasta is coated in the savory cheese sauce. Continue to cook, uncovered, for 10-15 more minutes, or until cheese has melted.
• Top with optional sour cream, salsa or shredded cheese and dinner is served!
• Slow-Cooker Taco Pasta
• (5) 5
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• At a Glance
• Ingredients
• Taco Pasta
• 1
• lb lean (at least 80%) ground beef
• 1
• cup Progresso™ beef-flavored broth (from 32-oz carton)
• 1
• cup water
• 1
• package (1 oz) Old El Paso™ taco seasoning mix
• 1
• can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
• 1/4
• cup finely chopped white onion
• 1
• garlic clove, finely chopped
• 1
• package (8 oz) Old El Paso™ chile and roasted garlic Mexican cooking sauce
• 4
• oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
• 3
• cups cooked medium pasta shells
• 2
• cups shredded Cheddar cheese (8 oz)
• Toppings, if desired
• Sour cream
• Old El Paso™ Thick ‘n Chunky salsa
• Shredded cheese

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