Crock Pot Taco Pasta

• 1lb lean (at least 80%) ground beef
• 1cup Progresso beef-flavored broth (from 32-oz carton)
• 1cup water
• 1package (1 oz) Old El Paso taco seasoning mix
• 1can (14.5 oz) Muir Glen organic diced tomatoes, undrained
• 1/4 cup finely chopped white onion
• 1 garlic clove, finely chopped
• 1package (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce
• 4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
• 3cups cooked medium pasta shells
• 2cups shredded Cheddar cheese (8 oz)
• Toppings, if desired
• Sour cream
• Old El Paso Thick 'n Chunky salsa
• Shredded 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 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.
3. Cover; cook on Low heat setting 4 to 5 hours.
4. About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.
5. Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.
6. Serve topped with sour cream, salsa and/or shredded cheese.

lean, broth, water, taco, tomatoes, white onion, garlic, garlic, cream cheese, pasta shells, cheddar cheese, toppings, sour cream, n chunky salsa, cheese

Taken from www.epicurious.com/recipes/member/views/crock-pot-taco-pasta-53004861 (may not work)