By Corey Valley
Too busy to cook but craving some good old fashioned comfort food? Our slow-cooker taco pasta combines pasta with ground beef, tomatoes, onions, taco seasonings and chile cooking sauce for a simmered-to-perfection hearty dish.
As a busy mom, weekly meal planning is an essential part of my week. A beloved reoccurring theme in my household? Taco Tuesday. We've had chicken, steak, beef, fish and even duck tacos, and still, everyone gets excited to gather around the dinner table come Tuesday.
Last week, I wanted to try a new dish for our Tuesday dinner, so I broke out my trusty slow cooker and got to work. This recipe is super simple, with virtually no prep work. Are you ready for an instant family favorite? Here’s how to do it:
Start by cooking ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked (5 to 8 minutes), then drain. Place beef, water, Old El Paso Taco Seasoning, Muir Glen Diced Tomatoes, onion and garlic into a 4- or 5-quart slow cooker. Stir until well combined, then cover and cook on low for 3-4 hours..
When about 15 minutes are left, cook and drain pasta as directed on package. Uncover slow cooker and stir in cream cheese until melted. Next, stir in cooked pasta and shredded cheese. Stir until well until the pasta is coated in the savory cheese sauce. Continue to cook, uncovered on high heat, for 7-9 more minutes, or until cheese has melted.
Top with optional sour cream, salsa or shredded cheese and dinner is served!
Slow-Cooker Taco Pasta Full Recipe >>>
Ingredients
1lb lean (at least 80%) ground beef
1cup water
2tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1can (14.5 oz) Mexican Style diced tomatoes, undrained
1/4cup finely chopped white onion
1garlic clove, finely chopped
4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
8oz medium shell pasta (from 16-oz box)
2cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro
Directions
Last week, I wanted to try a new dish for our Tuesday dinner, so I broke out my trusty slow cooker and got to work. This recipe is super simple, with virtually no prep work. Are you ready for an instant family favorite? Here’s how to do it:
Start by cooking ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked (5 to 8 minutes), then drain. Place beef, water, Old El Paso Taco Seasoning, Muir Glen Diced Tomatoes, onion and garlic into a 4- or 5-quart slow cooker. Stir until well combined, then cover and cook on low for 3-4 hours..
When about 15 minutes are left, cook and drain pasta as directed on package. Uncover slow cooker and stir in cream cheese until melted. Next, stir in cooked pasta and shredded cheese. Stir until well until the pasta is coated in the savory cheese sauce. Continue to cook, uncovered on high heat, for 7-9 more minutes, or until cheese has melted.
Top with optional sour cream, salsa or shredded cheese and dinner is served!
Slow-Cooker Taco Pasta Full Recipe >>>
Ingredients
1lb lean (at least 80%) ground beef
1cup water
2tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1can (14.5 oz) Mexican Style diced tomatoes, undrained
1/4cup finely chopped white onion
1garlic clove, finely chopped
4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
8oz medium shell pasta (from 16-oz box)
2cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro
Directions
