Imagine coming home to a creamy and cheesy comfort dish that fills your kitchen with warm, inviting aromas. This Crock Pot Taco Shells & Cheese combines the familiar flavors of taco-seasoned ground beef with tender pasta shells and melty cheese, making it a perfect slow cooker meal that requires minimal effort but delivers maximum satisfaction.
Whether you’re meal prepping for the week or need a hearty dish to please a hungry family, this taco-inspired pasta casserole brings all the bold Southwestern tastes into a comforting, cheesy bowl – all effortlessly prepared in your slow cooker.
- Hands-off slow cooker method lets flavors meld beautifully while you relax.
- Combines classic taco seasonings with creamy cheese and pasta for something unique and filling.
- Perfect for busy weeknights or make-ahead meal prep with easy leftovers.
Ingredients
- Ground beef (~1½ lb): Adds rich, hearty protein that’s perfectly seasoned for a classic taco flavor base.
- Uncooked pasta shells (3 cups): Small pasta shells that soak up creamy sauce and beef juice, cooked al dente for texture.
- Taco seasoning (~2 oz): A flavorful blend of spices including chili, cumin, and paprika to create authentic taco taste.
- Evaporated milk (12 oz): Provides a smooth, creamy texture without thinning the sauce, enriching every bite.
- Cheese (16 oz cubed): Velveeta or similar cheese that melts evenly, creating a luscious, gooey component.
- Butter (¼ cup, thin pats): Adds silkiness and a slight richness to the sauce as it melts slowly in the crock pot.
Instructions
- Brown and Drain Ground Beef
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In a skillet over medium heat, brown the ground beef thoroughly, breaking it into small crumbles. This step ensures the meat is cooked evenly and flavorful. Drain any excess fat to keep the dish from becoming too greasy.
- Cook Pasta Shells
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Boil the pasta shells according to package instructions until they are al dente, meaning tender but still slightly firm to the bite. Drain well to prevent excess moisture from diluting the sauce later.
- Prepare the Slow Cooker
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Lightly grease a 6-quart crock pot to prevent sticking and make cleanup easier. Proper greasing also helps maintain the creamy texture of the dish.
- Combine Ingredients in Crock Pot
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Add the browned beef, cooked pasta shells, taco seasoning, evaporated milk, cubed cheese, and pats of butter into the slow cooker. Gently stir to distribute ingredients evenly without overmixing to keep the cheese clusters intact and sauce creamy.
- Slow Cook Until Melted and Creamy
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Cover and cook on low for 2 to 3 hours or high for 1 to 1.5 hours. Stir occasionally to promote even melting and prevent sticking. This slow melting process melds the cheese and taco flavors into a delectable sauce.
- Final Stir and Serve
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Once the cheese is fully melted and the sauce is smooth, give the dish a gentle final stir. Serve hot, pairing with fresh chopped cilantro, green onions, or crunchy tortilla chips for an added texture and burst of flavor.
- Using evaporated milk thickens the sauce without needing cream or additional thickeners.
- Don’t overmix after adding cheese to avoid clumps and retain a creamy consistency.
- Cooking times vary depending on slow cooker model; check doneness frequently towards the end.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of milk to restore creaminess as needed.
Serving Suggestions
This dish pairs wonderfully with a fresh green salad or steamed vegetables to balance the richness. For added fun, serve alongside tortilla chips or your favorite salsa for dipping.
- Experiment with cheeses like sharp cheddar or pepper jack for varied flavor layers.
- Add diced bell peppers, corn, or black beans for extra texture and nutritional value.
- Swap ground turkey or chicken for a leaner protein alternative without sacrificing flavor.
FAQs
- Can I make this recipe without a slow cooker?
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Yes, you can make it on the stovetop by cooking all ingredients together on low heat in a covered pot, stirring often until cheese melts.
- Is evaporated milk necessary?
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Evaporated milk gives creaminess without thinning the sauce. You can substitute with heavy cream or half-and-half, but avoid regular milk as it can be watery.
- How spicy is this dish?
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The taco seasoning provides moderate spice. Add cayenne or hot sauce if a spicier kick is desired.
- Can I freeze leftovers?
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Yes, this dish freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
- What’s the best way to reheat?
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Warm gently in the microwave or on the stovetop with a little milk to bring back creaminess without drying out.
Crock Pot Taco Shells Cheese
Equipment
- 1 6-quart slow cooker Lightly greased
- 1 skillet For browning beef
Ingredients
- 1½ lb ground beef browned and drained
- 3 cups uncooked pasta shells cooked al dente and drained
- 2 oz taco seasoning about 2 packets or homemade
- 12 oz evaporated milk 1 can
- 16 oz cheese e.g., Velveeta, cubed
- ¼ cup butter cut into thin pats
Instructions
- Brown ground beef in a medium skillet over medium heat, breaking it up as it cooks; drain excess fat.
- Cook pasta shells according to package directions until al dente, then drain and set aside.
- Lightly grease the slow cooker.
- Add browned beef, cooked pasta, taco seasoning, evaporated milk, cubed cheese, and butter pats to the slow cooker.
- Gently stir to combine ingredients evenly without overmixing.
- Cover and cook on Low for 2 to 3 hours or on High for 1 to 1.5 hours, stirring occasionally until cheese is melted and sauce is creamy.
- Give a final gentle stir before serving hot.
- Serve alone or garnished with fresh cilantro, green onions, or tortilla chips for scooping.
Notes
- Substitute cheeses like cheddar, pepper jack, or Monterey Jack for varied flavor.
- Add diced bell peppers, corn, or black beans for texture and color.
- Use ground turkey or chicken for a leaner protein option.
- Increase spice with cayenne pepper or hot sauce.
