Easy Slow Cooker Taco Pasta

As a busy mom, weekly meal planning is an essential part of my week. A beloved reoccurring theme in my household? Taco Tuesday. We've had chicken, steak, beef, fish and even duck tacos, and still, everyone gets excited to gather around the dinner table come Tuesday.

Last week, I wanted to try a new dish for our Tuesday dinner, so I broke out my trusty slow cooker and got to work. This recipe is super simple, with virtually no prep work. Are you ready for an instant family favorite? Here’s how to do it:

Start by cooking ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked, then drain. Place beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso® Chile & Roasted Garlic Cooking Sauce and cream cheese into a 5- or 6-quart slow cooker. Stir until well combined, then cover and cook on low for 4-5 hours.

When about 15 minutes are left, cook and drain pasta as directed on package. Uncover slow cooker and stir in cooked pasta and shredded cheese. Stir until well until the pasta is coated in the savory cheese sauce. Continue to cook, uncovered, for 10-15 more minutes, or until cheese has melted.