CROCK POT TACO PASTA

CROCK POT TACO PASTA 1 lb ground beef cooked and crumbled 1 (15 oz) can diced tomatoes 2 tbsp taco seasoning 1 1/4 cups water divided use 2 cups pasta shells measured dry ½ block cream cheese softened to room temp., cut into cubes 2 cups shredded cheddar cheese divided use ½ cup diced green pepper ½ cup diced onion Combine beef, diced tomatoes, taco seasoning, and 1 cup water water in a 5-6 quart slow cooker. Stir, cover, and cook on high 1 hour. Meanwhile, partially cook pasta shells, cook them in salted boiling water for about 6 minutes. Drain and set aside. Then add in cream cheese, partially cooked pasta shells, 1 cup shredded cheddar cheese, onion, bell pepper, and ¼ cup water. Stir. Cover and cook another 2 hours on high. Serve with remaining 1 cup shredded cheddar cheese on top.