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