Crock Pot Taco Shells Cheese (Printer-Friendly Version)
Cheesy pasta shells with taco-infused beef, all slow cooked for a fuss-free, hearty meal packed with comfort.
# What You'll Need:
→ Main Ingredients
01 -
1 pound ground beef, 85% lean
02 -
12 ounces medium pasta shells
03 -
1 packet (1 ounce) taco seasoning
04 -
1 can (12 fluid ounces) evaporated milk
05 -
16 ounces Velveeta cheese, cubed
06 -
4 tablespoons unsalted butter, sliced
→ Optional Garnishes
07 -
Chopped fresh cilantro
08 -
Sliced green onions
09 -
Sliced jalapeños
# Steps to Follow:
01 -
Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart, until fully browned and no pink remains. Drain excess fat to avoid greasiness.
02 -
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until al dente. Drain thoroughly to prevent excess moisture.
03 -
Lightly grease a 6-quart slow cooker insert. Add browned ground beef, cooked pasta shells, taco seasoning, evaporated milk, cubed Velveeta cheese, and sliced butter. Stir well to evenly combine all components.
04 -
Cover and cook on low for 2 to 3 hours or on high for 1 to 1.5 hours, stirring occasionally to ensure even melting and prevent sticking. Cook until the cheese is fully melted and sauce is smooth.
05 -
Stir the mixture thoroughly before serving to achieve an evenly creamy texture. Serve hot, garnished with fresh cilantro, sliced green onions, or jalapeños as desired.
# Additional Tips:
01 -
Cook pasta shells just until al dente before adding to prevent them from becoming overly soft during slow cooking.
02 -
Adjust seasoning to preference and stir occasionally to ensure proper cheese melting and uniform sauce consistency.