Lunch: Slow-Cooker Taco Pasta

Cheesy, beefy pasta is possible in the slow cooker! Serve with your fave taco toppings.

Ingredients

1 lb lean (at least 80%) ground beef
1/2 cup water
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/4 cup finely chopped white onion
1 garlic clove, finely chopped
4 oz cream cheese, soften, cut into 1-inch pieces (from 8-oz package)
8 oz medium shell pasta (from 16 oz box)
2 cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro

Instructions

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, stir beef, water, taco seasoning, tomatoes, onion and garlic until well blended.
Cover; cook on Low heat setting 3 to 4 hours.
Cook pasta as directed on box;drain. Uncover slow cooker; stir in cream cheese until melted. Stir in pasta and shredded Cheddar cheese until well blended.
Cook uncovered on High heat 5 minutes longer or until cheese is melted. Serve with chopped cilantro.

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