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Crock Pot Taco Shells and Cheese

A cheesy and comforting dish that combines the classic flavors of tacos with creamy Velveeta and pasta shells, perfect for a hassle-free weeknight meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs ground beef (browned and drained) Look for fresh ground beef for optimal flavor.
  • 3 cups uncooked pasta shells (cooked al dente and drained) Ensure pasta is cooked al dente to avoid mushiness.
  • 2 oz taco seasoning (2 - 1 oz packets) Use high-quality taco seasoning for better flavor.
  • 12 oz evaporated milk Helps create a creamy texture.
  • 16 oz Velveeta (cubed) For optimal melting, use a good brand of Velveeta.
  • 1/4 cup butter (sliced into thin pats) Adds richness to the dish.

Method
 

Preparation
  1. Begin by browning the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
Mixing
  1. In a lightly greased 6-quart slow cooker, combine the browned ground beef, cooked pasta shells, taco seasoning, evaporated milk, cubed Velveeta, and sliced butter.
Cooking
  1. Cover the slow cooker and set it to cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally.
Finishing
  1. After the cooking time, check the consistency. Stir gently to prevent breaking the pasta.
  2. Serve the taco shells and cheese hot.

Notes

Serve with guacamole, tortilla chips, and a simple salad. For toppings, consider cilantro or sliced jalapeños. Store leftovers in an airtight container for 3-4 days.