1 lb ground beef
1 cup beef broth
1 cup Water
1 (1oz) package Taco Seasoning
1 (14.5 oz) can diced tomatoes, undrained
1/4 cup white onion, diced
1 garlic cloves, minced
1 (8oz) packet of Old El Paso® Chile & Roasted Garlic Cooking Sauce (or favorite taco/enchilada sauce)
4 oz cream cheese, soften and cut into 1 inch pieces
3 cups Medium Sized Shell Noodles, Cooked
2 cups Cheddar Cheese, Shredded
Sour cream, salsa or shredded cheese
Cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked and drain.
Place cooked beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso® Chile & Roasted Garlic Cooking Sauce and cream cheese into a 5-6 quart slow cooker. Stir until well combined.
Cover; cook on low heat setting 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Uncover crockpot and stir in pasta and shredded cheese. Stir until well combined. Continue to cook, uncovered for 10-15 more minutes, or until cheese has melted.
Microwave Score: 4.5 the noodles start to get soggy if left too long in the sauce
Freezer Score: 4.5 freezes really well
Jake Score: Haven't made this for him yet
Overall Score: 4.5 the only real issue with this is in the ingredients. That sauce is really hard to find. And I have to find a different one, as such, the flavor is a little different each time.