Easy Slow Cooker Taco Pasta Betty Crocker By Corey Valley Recipes

Steps:

• 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, place cooked beef and remaining Taco Pasta ingredients except cream cheese, pasta shells and Cheddar cheese; stir until well combined.
• Cover; cook on Low heat setting 3 to 4 hours.
• 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.
• Cook uncovered on High heat setting 5 to 7 minutes longer or until cheese is melted.

Steps:

• Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips.
• Cover and cook on Low heat setting 7 to 8 hours.
• Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream.

Steps:

• Spray 3-quart slow cooker with cooking spray. Place stew meat and fajita veggies in slow cooker. Sprinkle with taco seasoning.
• Pour water over the meat and stir gently to mix all ingredients together. Cover tightly and cook on High heat setting 4 to 6 hours.
• Spoon meat into flour tortillas. Top with your favorite toppings.