When it comes to easy and delicious meals, few dishes can compete with Crock Pot Taco Shells and Cheese. This recipe is the perfect combination of rich, creamy cheese and bold, taco-inspired flavors, making it a go-to choice for busy families and anyone who loves comfort food. Plus, with the convenience of a slow cooker, you can set it, forget it, and come back to a fully cooked, satisfying meal.
This dish blends the flavors of traditional tacos—seasoned ground beef, taco seasoning, and pasta shells—with the creamy texture of melted Velveeta cheese and evaporated milk. The result is a rich, cheesy pasta with just the right amount of spice. Whether you’re serving it at home for dinner or bringing it to a potluck, this recipe is sure to please.
Slow cooker recipes like this one not only save time but also allow for easy customization. You can adjust the spice level to your preference, add vegetables like corn, or use different types of pasta to suit your taste. To learn more about slow cookers and why they’re so versatile, check out this article on slow cookers for more insights.
Ingredients Breakdown
The ingredients for Crock Pot Taco Shells and Cheese are simple but essential to creating this creamy, flavorful dish. Each one brings something unique to the recipe, ensuring that every bite is satisfying.
- Ground Beef: The foundation of the dish. Use 1.5 lbs of ground beef, browned and drained, for a hearty, protein-packed meal. For a lighter option, you can swap in ground turkey or chicken. To learn more about different types of ground beef and their uses, check out this Wikipedia article on ground beef.
- Pasta Shells: Use 3 cups of pasta shells cooked al dente. This ensures that the pasta holds its shape and doesn’t become mushy during the slow cooking process. You can experiment with other small pasta types like rotini or penne if you prefer. For more pasta varieties, you might find this guide on pasta shells helpful.
- Taco Seasoning: Taco seasoning adds that signature taco flavor to the dish. You’ll need 2 oz (two 1-oz packets). You can either use store-bought seasoning or make your own by mixing spices like cumin, chili powder, and paprika. Here’s a helpful link to a homemade taco seasoning recipe.
- Evaporated Milk: This adds a creamy texture without the heaviness of cream. It’s an essential part of achieving the smooth cheese sauce. Learn more about evaporated milk here.
- Velveeta Cheese: Known for its melting qualities, Velveeta ensures a smooth, cheesy sauce. You can use 16 oz of cubed Velveeta, but for a sharper flavor, consider adding shredded cheddar or Monterey Jack cheese as well.
- Butter: 1/4 cup of sliced butter adds richness and helps to bind all the ingredients together.
Step-by-Step Cooking Instructions
Preparing Crock Pot Taco Shells and Cheese is straightforward, and with just a few steps, you’ll have a hearty, comforting meal ready to serve. Below is a detailed guide on how to get the best results.
- Cook the Ground Beef:
Start by browning 1.5 lbs of ground beef in a skillet over medium heat. Make sure to break the beef into small pieces while it cooks, ensuring even browning. Once fully cooked, drain any excess fat and transfer the beef to a greased 6-quart slow cooker. This step ensures that the dish isn’t overly greasy, as slow cooking doesn’t allow for evaporation. Using ground turkey or chicken as a substitute can reduce fat content and make the dish a bit lighter. - Prepare the Pasta:
Cook 3 cups of pasta shells al dente according to the package instructions. Cooking the pasta al dente ensures that it maintains its shape and texture during the slow cooking process. While shell pasta is recommended, you can experiment with other short pasta shapes like elbow macaroni or penne, depending on your preference. Make sure to drain the pasta well and set it aside until it’s time to mix it into the slow cooker. - Combine All Ingredients:
Next, add the browned beef, cooked pasta shells, 2 oz of taco seasoning, a 12 oz can of evaporated milk, 16 oz of cubed Velveeta cheese, and 1/4 cup of butter sliced into thin pats. Stir everything together gently to ensure the pasta and beef are evenly coated in the cheese and taco seasoning mixture. The evaporated milk helps create a rich, creamy texture without making the dish too heavy. - Slow Cooking Time:
Cover the slow cooker and cook on low for 2-3 hours, or on high for 1-1.5 hours. Stir the mixture occasionally to help the cheese melt evenly and prevent the pasta from sticking to the sides of the cooker. All slow cookers cook slightly differently, so you may need to adjust the time based on your machine. Check your dish after the minimum time to ensure it’s cooked through.
For more tips on achieving the perfect slow-cooked dish, explore this resource on slow cookers.
Tips for Perfecting the Recipe
Making Crock Pot Taco Shells and Cheese is relatively simple, but a few expert tips can help you take the dish to the next level. Here’s how to make sure your dish turns out perfectly every time:
- Cheese Variations: While Velveeta provides a smooth, creamy texture, you can mix in shredded cheddar, Monterey Jack, or even pepper jack cheese to add a more complex flavor. Be cautious with harder cheeses, as they may not melt as evenly as Velveeta. If you’re looking to add sharpness or a bit of spice, experiment with blending these cheeses.
- Spice it Up: If you enjoy spicy food, consider adding cayenne pepper, crushed red pepper flakes, or even diced jalapeños to the mix. You can also swap in a spicy taco seasoning or use hot salsa instead of mild for an extra kick.
- Vegetable Add-ins: Incorporating vegetables like frozen corn, diced bell peppers, or black beans can make the dish more nutritious without altering its flavor significantly. These ingredients can be stirred in at the beginning of the cooking process to absorb all the delicious flavors.
- Pasta Types: While pasta shells are the go-to for this recipe, other small pasta types such as elbow macaroni, orecchiette, or rotini can work just as well. Ensure any pasta you use is cooked al dente before adding it to the slow cooker
- Adjust for Sodium: If you’re watching your sodium intake, opt for a low-sodium taco seasoning and use unsalted butter. You can also reduce the amount of salt added to the ground beef when browning
Nutritional Information and Adjustments for Dietary Preferences
When preparing Crock Pot Taco Shells and Cheese, it’s important to be mindful of the nutritional content. A single serving (out of 8 servings) typically contains around 503 calories, making this dish hearty and satisfying. Here’s a breakdown of key nutritional elements:
- Protein: Thanks to the ground beef, each serving delivers a substantial amount of protein—approximately 37 grams. If you’re looking to increase the protein content, consider using lean ground turkey or adding black beans.
- Carbohydrates: With 43 grams of carbs per serving, this dish provides plenty of energy, largely from the pasta. To make it healthier, opt for whole-wheat or gluten-free pasta alternatives
- Fat Content: Each serving contains around 20 grams of fat, with 12 grams being saturated fat. To reduce the fat content, use a low-fat cheese alternative or a lighter version of evaporated milk
If you’re watching your sodium intake, be aware that the taco seasoning and processed cheese can increase sodium levels significantly, up to 1,625 mg per serving. You can easily adjust this by using low-sodium taco seasoning and reducing the amount of cheese. Learn more about healthier cheese options on Velveeta’s Wikipedia page.
Storage, Freezing, and Reheating Instructions
One of the best things about Crock Pot Taco Shells and Cheese is that it stores and reheats beautifully, making it perfect for meal prep or enjoying leftovers.
Storing Leftovers
Once the dish has cooled, transfer any leftovers into an airtight container. It can be stored in the refrigerator for up to 3-4 days. Make sure to keep the pasta tightly covered to prevent it from drying out. This dish holds up well, and the flavors often deepen after a day or two.
Freezing for Later
For longer storage, this recipe freezes exceptionally well. Allow the dish to cool completely before placing it into freezer-safe containers or bags. Squeeze out as much air as possible to prevent freezer burn, and label the containers with the date. You can freeze the taco pasta for up to three months.
Reheating Instructions
To reheat, simply transfer the pasta into an oven-safe dish and bake at 350°F until heated through. Alternatively, you can microwave it in short bursts, stirring occasionally to ensure even heating. For extra creaminess, you might want to add a splash of milk or cheese when reheating
Variations and Add-Ons
Cheesy Taco Pasta is incredibly versatile, allowing you to adapt the recipe to fit your taste preferences or dietary needs. Here are some creative variations and add-ons that can enhance the dish.
Vegetarian Version
If you’re looking for a meat-free alternative, swap out the ground beef for black beans, pinto beans, or even lentils. The beans provide a hearty texture and a good source of protein. You can also add more vegetables, like diced zucchini or bell peppers, to further boost the nutritional content. For a full guide to plant-based taco fillings, check out this vegetarian taco recipes page.
Creamy Version
For an extra creamy twist, you can add a block of cream cheese or sour cream towards the end of the cooking process. This will make the sauce even richer and provide a smooth, velvety texture. If you want to explore more cheese-based sauces, consider browsing through this Pinterest collection of creamy pasta recipes.
Toppings and Mix-ins
Take this dish to the next level by adding classic taco toppings such as sour cream, guacamole, chopped cilantro, or sliced jalapeños. You can even sprinkle some crushed tortilla chips on top for a crunchy finish. If you love zesty flavors, consider adding a spoonful of salsa or diced tomatoes with green chiles (such as Rotel) for a tangy twist
Healthier Options
For those looking to cut down on calories or carbs, use whole-wheat or gluten-free pasta instead of regular pasta. You can also substitute the Velveeta with a lower-fat cheese option, or even use nutritional yeast for a dairy-free version
FAQs and Troubleshooting
When making Crock Pot Taco Shells and Cheese, a few common questions arise. Below, we address the most frequently asked questions to ensure your dish turns out perfectly every time.
Can I use uncooked pasta?
While it’s possible to add uncooked pasta directly to the slow cooker, it’s not always recommended. Uncooked pasta may absorb too much liquid, becoming mushy. Cooking the pasta al dente before adding it to the slow cooker is the best way to ensure the pasta holds its texture
Can I cook this dish in the Instant Pot?
Yes, this recipe can easily be adapted for the Instant Pot. To do this, use the sauté function to brown the ground beef first. Then, add the rest of the ingredients (except cheese) and cook on high pressure for about 4 minutes. Once the timer finishes, manually release the pressure, stir in the cheese, and your cheesy taco pasta is ready
Can I freeze leftovers?
Absolutely! This dish freezes well for up to three months. Just be sure to cool it completely before transferring it into airtight containers or freezer bags. To reheat, thaw in the fridge overnight and either bake at 350°F or microwave in short intervals
What type of pasta should I use?
Small pasta shapes work best, such as shells, elbow macaroni, or rotini. Each of these pastas holds up well during slow cooking without falling apart
Print
Crock Pot Taco Shells and Cheese
- Total Time: 21 minute
- Yield: 8 servings 1x
Description
This Crock Pot Taco Shells and Cheese is the ultimate combination of hearty taco flavors and creamy pasta. Ground beef is seasoned with taco seasoning, then mixed with tender pasta shells and melted Velveeta cheese to create a rich, savory sauce.
Ingredients
1.5 lbs ground beef, browned and drained
3 cups uncooked pasta shells, cooked al dente and drained
2 oz taco seasoning (2 – 1 oz packets)
12 oz can evaporated milk
16 oz Velveeta, cubed
1/4 cup butter, sliced into thin pats
Instructions
In a lightly greased 6-quart slow cooker, mix all your ingredients together.
Cover and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally.
Notes
- Pasta Tips: For the best texture, cook the pasta al dente before adding it to the slow cooker. This prevents it from becoming too soft or mushy during the slow cooking process.
- Cheese Choices: Velveeta cheese creates a smooth, creamy texture, but feel free to experiment with other cheeses like shredded cheddar or Monterey Jack for a sharper flavor.
- Spice Level: If you prefer a spicier dish, use a spicy taco seasoning or add a pinch of cayenne pepper. You can also include diced jalapeños or spicy salsa to heat things up.
- Customization: This recipe can easily be adapted to fit dietary preferences. Swap ground beef for turkey, or replace it with black beans for a vegetarian option. You can also use whole wheat or gluten-free pasta to accommodate different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 1 to 1.5 hours on high or 2 to 3 hours on low
- Method: Slow cooking
- Cuisine: American
Nutrition
- Calories: 503 kcal
