Crockpot Taco Pasta Bake
Description
Craving an incredibly tasty and savory Mexican dish that's easy to make? Try this one and you will be hooked. The Old El Paso cooking sauce is wonderful, so use it if you can find it. It makes a tremendous difference in the taste.
Ingredients
1 lb. ground beef
1 c. beef stock/broth
1 c. water
1 oz. package taco seasoning
14.5 oz. can diced tomatoes, undrained
1/4 c. white or yellow onion, diced
1 garlic cloves, minced
8 oz. packet/pouch of Old El Paso® Chile & Roasted Garlic Cooking Sauce (or favorite taco or enchilada sauce)
4 oz. cream cheese, softened, cut into 1 inch pieces
3 c. medium sized shell noodles, cooked
2 c. Cheddar cheese, shredded
Toppings:
sour cream, salsa, guacamole, avocado slices or shredded cheese
Directions
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Line a 5-6 quart crock pot with a crock pot liner for easy clean up.
Cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain off and discard grease.
Place cooked beef, beef stock/broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso® Chile & Roasted Garlic Cooking Sauce and cream cheese into the lined crock pot; carefully stir until well combined.
Cover; cook on Low heat 4-5 hours.
When about 15 minutes are left, cook and drain pasta as directed on package. Uncover crockpot; stir in pasta and shredded cheese; stir until well combined. Continue cooking, uncovered for 10-15 minutes, or until cheese has melted.
Serve, garnished with desired toppings.
6 servings.
** Look in the aisle where Mexican food is stocked for the Old El Paso cooking sauce.