If you’ve been craving a dinner that practically cooks itself while still tasting like a warm hug in food form, this Crock Pot Taco Shells and Cheese is about to become your new weeknight hero. As a busy mom myself, I know the nightly scramble all too well—kids asking what’s for dinner, the laundry buzzer going off, and your stomach reminding you that you haven’t eaten since… when was it again?
That’s exactly why I love this recipe. It combines two things Americans adore: tacos and mac ’n’ cheese. And the best part? Your slow cooker does nearly all the work. Just toss everything in, swirl it together, and let the magic happen.
Table of Contents
Why You’ll Love This Crock Pot Taco Shells and Cheese
- It’s rich, cheesy, and cozy—like classic mac and cheese but with a taco-inspired twist.
- Minimal prep. Because who has time to stand over the stove?
- Kid-approved and picky-eater-friendly.
- Perfect for potlucks, game day, or nights when you just need dinner to be easy.
- Uses everyday pantry staples you probably already have.
Ingredients You’ll Need
Here’s everything that goes into this creamy, taco-inspired pasta dream:
- 1.5 lbs ground beef, browned and drained
- 3 cups uncooked pasta shells, cooked al dente and drained
- 2 oz taco seasoning (two 1-oz packets)
- 12 oz evaporated milk
- 16 oz Velveeta, cubed
- 1/4 cup butter, sliced into thin pats
These simple ingredients come together like best friends at a family reunion—warm, comforting, and honestly just a little too perfect. How to Make Crock Pot Taco Shells and Cheese
The beauty of this recipe is its simplicity. On those days when life feels like a never-ending to-do list, this is the dish that saves you—just like it has saved me more times than I can count.
Step-by-Step Instructions
- Prep the basics.
Brown and drain your ground beef. Cook your pasta shells until al dente, then drain. - Load the slow cooker.
In a lightly greased 6-quart Crock Pot, add:- Ground beef
- Pasta shells
- Taco seasoning
- Evaporated milk
- Velveeta cubes
- Butter pats
- Let it do its thing.
Cover and cook:- Low: 2–3 hours
- High: 1–1.5 hours
Stir occasionally to help everything melt smoothly into cheesy perfection.
- Serve and enjoy!
Scoop it into bowls and savor the creamy, taco-y goodness. There’s something magical about the mild spice meeting the silky cheese.
Cooking Tips for the Best Results
- Too thick? Add a splash of milk. Think of it as giving your pasta a cozy blanket—just a little helps a lot.
- Too thin? Let it sit on “warm” for 10 minutes. Pasta is like a sponge—it knows what to do.
- Want more heat? Stir in diced green chiles, chipotle sauce, or your favorite salsa.
- Make it a full meal: Add corn, black beans, or bell peppers if you want a veggie boost without feeling like you’re trying to eat vegetables.
A Little Story From My Kitchen
The first time I made this dish, it was during one of those chaotic weeks where everything felt like it needed my attention at once. My slow cooker became my best friend, quietly bubbling away while I tackled the day. When dinner time rolled around and I lifted that lid—oh, the smell! It felt like my Crock Pot whispered, “Don’t worry, I’ve got you.”
This meal delivered the comfort I needed and the speed my schedule demanded. And that’s exactly why I’m sharing it with you.
FAQs About Crock Pot Taco Shells and Cheese
Can I substitute the ground beef?
Absolutely! Ground turkey or chicken work great. Even shredded rotisserie chicken makes a tasty variation.
Can I use different pasta shapes?
Yes—penne, rotini, elbows. Use whatever your pantry offers. Just cook it al dente to keep it from getting mushy.
How do I store leftovers?
Store in an airtight container for 3–4 days. Add a splash of milk before reheating to bring back the creaminess.
Can I lighten this recipe up?
You can use reduced-fat cheese and leaner meat, though keep in mind that Velveeta’s creaminess is what makes this dish so comforting.
Bringing It All Together
This Crock Pot Taco Shells and Cheese is everything we crave on busy days—simple, creamy, flavorful, and made with love (and Velveeta). Whether you’re feeding kids, hosting friends, or just wanting a low-effort dinner that feels like comfort in a bowl, this recipe will quickly claim a spot in your regular rotation.
If your home fills with the smell of tacos and cheese, don’t worry—that’s just your slow cooker doing what it does best… making life easier and a whole lot tastier.
More Cozy Recipes You’ll Love
If this Crock Pot Taco Shells and Cheese made your heart (and kitchen!) a little happier, you’re going to adore these other comfort-filled dishes. They pair beautifully with the flavors you already love and offer even more easy, weeknight-friendly inspiration:
- If tacos are a regular event in your house, you have to try this hearty and flavor-packed Loaded Potato Taco Bowl — it’s everything you love about taco night, but in a warm, cozy bowl.
- Craving more cheesy comfort? This ultra-creamy Crockpot Mac and Cheese is a classic slow-cooker favorite that melts in your mouth with every bite.
- For those nights when only a big bowl of saucy pasta will do, cozy up with Crockpot Lasagna Soup — it brings all the lasagna flavors you adore without the layering.
- And if you’re still in the mood for taco-inspired goodness, you’ll fall for this deliciously hearty Crockpot Taco Pasta — it’s like taco night and pasta night finally teamed up.
These recipes make the perfect next stop when you’re craving simplicity, comfort, and big flavor… all without extra effort. Enjoy exploring your new favorites!
Print
Crock Pot Taco Shells and Cheese
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
Description
This Crock Pot Taco Shells and Cheese is the ultimate weeknight comfort meal—creamy, cheesy, and loaded with savory taco flavor. Tender pasta shells, seasoned ground beef, and melty Velveeta come together in one easy slow-cooked dish the whole family will love.
Ingredients
1.5 lbs ground beef, browned and drained
3 cups uncooked pasta shells, cooked al dente and drained
2 oz taco seasoning (two 1-oz packets)
12 oz evaporated milk
16 oz Velveeta, cubed
1/4 cup butter, sliced into thin pats
Instructions
Lightly grease a 6-quart slow cooker.
Add cooked ground beef, pasta shells, taco seasoning, evaporated milk, Velveeta cubes, and butter.
Stir everything together.
Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, stirring occasionally.
Serve warm and enjoy the creamy, taco-inspired goodness.
Notes
Add a splash of milk if the sauce becomes too thick.
For extra spice, mix in diced green chiles or a spoonful of salsa.
Leftovers reheat well—just add a bit of milk to bring back the creaminess.
- Prep Time: 10 minutes
- Cook Time: 2 hours (low setting)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 1180 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg