Taco Pasta

Name: Taco Pasta
Ingredients: 1 lb lean ground beef or 1 lb turkey; 1 cup water; 2 tablespoons old el paso taco seasoning mix; 1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained; 14 cup finely chopped white onion; 2 garlic cloves, finely chopped; 1 (8 ounce) packagefrontera red chile enchilada sauce with roasted tomato and garlic; 4 ounces cream cheese, soften, cut into 1-inch pieces; 3 cups cooked pasta shells; 2 cups shredded cheddar cheese

10 ingredients

9 steps

Ingredients

1 lb lean ground beef or 1 lb turkey
1 cup water
2 tablespoons old el paso taco seasoning mix
1 (14 1/2 ounce) can Mexican-style diced tomatoes, undrained
14 cup finely chopped white onion
2 garlic cloves, finely chopped
1 (8 ounce) packagefrontera red chile enchilada sauce with roasted tomato and garlic
4 ounces cream cheese, soften, cut into 1-inch pieces
3 cups cooked pasta shells
2 cups shredded cheddar cheese

Directions

1

In 10-inch skillet, cook beef or turkey over medium-high heat 5 to 8 minutes, stirring frequently, until thoroughly cooked.
2

Drain.
3

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.
4

Cover; cook on low 3 to 4 hours.
5

About 15 minutes before serving, cook and drain pasta as directed on package.
6

Uncover slow cooker.
7

Stir in cream cheese, pasta, and shredded cheddar cheese until well combined.
8

Cook uncovered on high 5 to 7 minutes longer or until cheese is melted.
9

Serve.