Crock Pot Taco Pasta

Taco Pasta

I originally got this crock pot recipe from Betty Crocker, but it was a little too bland for my taste. Make sure you SEASON your ground beef BEFORE adding it to the crock pot. I seasoned with Goya Adobo seasoning, pepper and garlic salt.

Ingredients:

1 lb lean ( I used 80%) ground beef
1 cup beef broth
1 cup water
1 package (1oz) taco seaosoning
1 can (14.5oz) diced tomatoes, undrained. (I used a roasted garlic mix.)
1/4 cup finely chopped white onion (chopped frozen onions work great!)
1 garlic clove, finely chopped (jarred garlic works perfectly)
4-6 oz ( half or a little more of 8-oz package) cream cheese, soften, cut into 1-inch pieces. I LOVE cream cheese, so I used 6oz!
3 cups cooked medium pasta shells
2 cups shredded Cheddar cheese (8 oz)

Sour cream and extra shredded cheese for toppings! I topped mine off with Pepper Jack cheese, for a little spice!


Directions:

1. Cook ground beef thoroughly...and SEASON!

2. Place cooked beef and remaining ingredients EXCEPT the pasta shells and cheddar cheese. Stir well.

3.  Cover and cook on low for 4 to 5 hours.

4. About 15 minutes before serving, cook and drain pasta. Uncover slow cooker; stir in pasta and shredded cheese until well combined.

5. Cook uncovered on high 10-15 minutes, or longer until cheese is melted.

6. Serve with sour cream or other additional toppings of your choice!