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 enchilada sauce mix
4 oz cream cheese, soften and cut into 1 inch pieces
3 cups Medium Sized Shell Noodles, Cooked
2 cups Cheddar Cheese, Shredded
Cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Place cooked beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, enchilada sauce, and cream cheese into a 5-6 quart slow cooker. Stir until well
Cover; cook on low heat setting 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Uncover crock-pot 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.
Top with optional sour cream, salsa or shredded cheese.