Betty Crocker Easy Slow Cooker Taco Pasta - cooking recipe

Ingredients

1 lb ground beef
1 cup water
2 tablespoons old el paso taco seasoning mix (from 1 oz package)
1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained
2 garlic cloves, finely chopped
1 (8 ounce) package old el paso chile and roasted garlic mexican cooking sauce
4 ounces cream cheese, softened, cut into 1-inch pieces
1/4 cup finely chopped white onion
3 cups cooked medium pasta shells
2 cups shredded cheddar cheese

Preparation

In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
In 4- to 5-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except cream cheese, pasta shells and Cheddar cheese; stir until well combined.
Cover; cook on Low heat setting 3 to 4 hours.
About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in cream cheese, pasta and shredded Cheddar cheese until well combined.
Cook uncovered on High heat setting 5 to 7 minutes longer or until cheese is melted.