Crock Pot Taco Shells Cheese
This creamy taco-inspired pasta combines seasoned ground beef, pasta shells, and melted cheese in a slow cooker for a comforting and easy meal perfect for busy evenings.
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.