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Crock Pot Taco Shells & Cheese

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This easy, cheesy, and comforting Crock Pot Taco Shells & Cheese is a delicious twist on classic mac and cheese. With seasoned ground beef, creamy Velveeta, and a hint of taco spice, this slow cooker meal is perfect for busy weeknights or game day gatherings!

Ingredients

Scale

✅ For the dish:

  • 1.5 lbs ground beef, browned and drained
  • 3 cups uncooked pasta shells, cooked al dente and drained
  • 2 oz taco seasoning (2 packets, 1 oz each)
  • 12 oz can evaporated milk
  • 16 oz Velveeta cheese, cubed
  • ¼ cup butter, sliced into thin pats

Instructions

1️⃣ Prepare the Beef:
In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease.

2️⃣ Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente. Drain well and set aside.

3️⃣ Assemble in Crock Pot:
Lightly grease a 6-quart slow cooker. Add the cooked beef, pasta shells, taco seasoning, evaporated milk, cubed Velveeta, and butter. Stir to combine.

4️⃣ Slow Cook:
Cover and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring occasionally until the cheese is fully melted and everything is well combined.

5️⃣ Serve & Enjoy:
Stir well before serving. Garnish with chopped cilantro, diced tomatoes, or jalapeños for extra flavor. Enjoy warm!

Notes

  • Meat Variations: Swap ground beef with ground turkey, chicken, or sausage for a different taste.
  • Extra Creamy: Add ½ cup sour cream or a splash of milk if you like a creamier texture.
  • Spicy Kick: Add ½ teaspoon chili powder or diced green chilies for extra heat.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of milk.

Nutrition

Find it online: https://richspoon.com/crock-pot-taco-shells-cheese/