Slow Cooker Taco Pasta

• 2 pounds Ground Beef, Cooked
• 1 can (10 Oz. Size) Beef Broth
• 1 can (Use The Broth Can To Measure) Water
• 2 packages (about 1 Oz. Packet) Taco Seasoning
• 1 cup White Or Sweet Onion, Chopped
• 1 cup Green Pepper, Chopped
• 4 cloves Garlic, Pressed Or Chopped
• 1 can (680ml Or About 23 Oz. Size) Tomato Sauce
• 1 package (250ml Or About 8 Oz. Size) Cream Cheese
• 6 cups Medium Sized Shell Noodles, Cooked
• 3 cups Cheddar Cheese, Shredded

1. Brown ground beef in a skillet or pan until browned.
2. Drain excess fat and rinse.
3. Now pop that into your slow cooker.
4. Add beef broth, then fill the broth can with water and empty that in the slow cooker as well.
5. Add taco seasoning, onion, green pepper, and garlic.
6. Now add tomato sauce.
7. Give it a good stir and cover.
8. Turn on low for about 3-4 hours.
9. Add cream cheese and cook for another 30 minutes.
10. Now you can add pre-cooked noodles and shredded cheese.
11. Cook for 20 to 30 minutes more, basically until the cheese melts.
12. Serve with an ooey gooey smile.
13. Tips and hints:
14. This is a monster size batch.
15. Feel free to halve or quarter it.
16. I thought I could have gotten away with half a brick of cream cheese.
17. I think you could jazz this up with tomatoes or salsa (I hate both).
18. Its probably good with sour cream but I hate that, too.
19. You could dunk tortilla chips in it and eat it if you wanted to.
20. But that is just plain gross.
21. You could call a therapist for me for all my food quirks.
22. I could clearly use some help!

ground beef, beef broth, water, white or sweet onion, green pepper, garlic, tomato sauce, cream cheese, shell noodles, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-taco-pasta/ (may not work)