Crockpot Cheesy Fiesta Bowtie Pasta
Prep time: 15 minutes
Cook time: 2 to 2.5 hours (Low)
Servings: 6–8
Ingredients
* 1 lb 80/20 ground beef
* 1 packet (1 oz) McCormick Taco Seasoning Mix
* 8 oz (1 block) Philadelphia Cream Cheese, softened
* 16 oz (1 lb) Velveeta cheese, cubed
* 2 cans (10 oz each) RO*TEL Original Diced Tomatoes & Green Chilies (undrained)
* 8–10 oz farfalle (bowtie) pasta, cooked al dente according to package directions
* 1/2 cup water or beef broth (optional, to adjust consistency)
Instructions
* Brown the Meat
In a skillet over medium-high heat, brown the ground beef until completely cooked through. Drain off excess grease, then stir in the taco seasoning packet along with 1/4 cup of water. Transfer the seasoned ground beef to the bottom of your Crockpot.
* Layer the Slow Cooker
Add the block of cream cheese, cubed Velveeta, and both cans of RO*TEL (with their juices) directly on top of the cooked ground beef.
* Slow Cook
Cover and cook on LOW for 2 hours (or HIGH for 1 hour), until the cream cheese and Velveeta are completely melted.
* Combine and Add Pasta
Stir the cheese and meat mixture thoroughly until smooth and creamy. Gently fold in the cooked bowtie pasta until evenly coated. If the sauce feels too thick, stir in 1/4 to 1/2 cup of warm water or broth.
* Serve
Cover for an additional 10–15 minutes on LOW to allow the pasta to absorb the flavors, then serve warm straight from the crockpot.