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
Scale
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