In a large pan, over medium heat, brown ground beef, onions and green chilis. about 7-10 minutes. Drain off excess fat and place in slow cooker.
Add to the meat In the slow cooker the next 10 ingredients, through El Pato sauce. Stir to combine.
Cook on low for 4.5 hours. Remove Bay leaf.
Cook Pasta according to package directions. Drain, of not rinse. Stir in a little olive oil to keep pasta from sticking. Set aside.
Stir in cream cheese and Velveeta. When combined add cooked pasta. Cook on high for another 30 minutes until cheese is melted.
Serve with grated cheese, chopped onions, and hot sauce, if desired.
First published by Quinn Caudill for DadWhats4Dinner.com ©2017