Crock Pot Taco Shells Cheese (Ready-to-Print Version)
Cheesy taco-spiced pasta shells with ground beef, cooked easily in a crock pot for maximum comfort and flavor.
# What You’ll Need:
→ Main Components
01 -
1 pound ground beef (85% lean recommended)
02 -
12 ounces medium pasta shells, uncooked
03 -
1 packet (1 ounce) taco seasoning
04 -
1 can (12 ounces) evaporated milk
05 -
16 ounces Velveeta cheese, cut into cubes
06 -
2 tablespoons unsalted butter, sliced
→ Optional Garnishes
07 -
Fresh cilantro, chopped
08 -
Green onions, sliced
09 -
Fresh jalapeños, sliced
# Step-by-Step Guide:
01 -
In a large skillet over medium heat, cook ground beef, breaking it apart with a spatula, until fully browned and no pink remains. Drain excess fat thoroughly to prevent a greasy finished dish.
02 -
Boil pasta shells in a large pot of salted water according to package directions until just al dente. Drain immediately to avoid excess water diluting the cheese sauce.
03 -
Lightly grease a six-quart slow cooker with nonstick spray to prevent sticking during cooking.
04 -
Add browned ground beef, cooked and drained pasta shells, taco seasoning, evaporated milk, cubed Velveeta, and sliced butter to the prepared slow cooker. Stir thoroughly to evenly distribute seasoning and cheese.
05 -
Cover and cook on low setting for 2 to 3 hours or on high for 1 to 1.5 hours. Stir occasionally to achieve even melting and prevent ingredients from sticking to the sides or bottom.
06 -
Once the cheese has fully melted and the entire mixture is evenly heated, stir the contents to achieve a smooth, creamy consistency. Serve immediately while hot and creamy, topped with desired garnishes such as chopped cilantro, sliced green onions, or fresh jalapeño slices.
# Handy Tips:
01 -
For best texture, cook pasta shells just until al dente, as they will continue to soften in the slow cooker. Stir the mixture occasionally during cooking to promote smooth cheese melting and prevent scorching.