Betty Crocker Easy Slow Cooker Taco Pasta

• 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

1. In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2. 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.
3. Cover; cook on Low heat setting 3 to 4 hours.
4. 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.
5. Cook uncovered on High heat setting 5 to 7 minutes longer or until cheese is melted.

ground beef, water, paso taco, tomatoes, garlic, paso chile, cream cheese, white onion, pasta shells, cheddar cheese

Taken from www.food.com/recipe/betty-crocker-easy-slow-cooker-taco-pasta-523942 (may not work)