Crock Pot Taco Shells and Cheese (Print version)
Tender pasta shells, taco-seasoned beef, and a creamy cheese sauce cooked together in the slow cooker.
# Ingredients:
For the pasta and beef
01 -
12 oz (340 g) medium pasta shells
02 -
1 tablespoon olive oil
03 -
1 1/2 lb (680 g) ground beef
04 -
2 packets (1 oz each) taco seasoning
05 -
1/2 cup (120 ml) water
For the cheese sauce
06 -
1 can (12 oz/354 ml) evaporated milk
07 -
1 can (10 oz/283 g) diced tomatoes with green chiles, drained lightly
08 -
16 oz (450 g) Velveeta, cubed
09 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
10 -
4 tablespoons (56 g) unsalted butter, sliced
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon black pepper
For serving
13 -
2 green onions, thinly sliced
14 -
1/4 cup chopped fresh cilantro, optional
15 -
Crushed tortilla chips, sour cream, or diced tomatoes, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the shells 1-2 minutes shy of al dente, then drain well.
02 -
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned with no pink remaining, breaking it up as it cooks. Drain excess fat.
03 -
Stir in the taco seasoning and water. Simmer for 3-5 minutes until the beef is coated and the liquid has mostly reduced.
04 -
Lightly grease a 6-quart slow cooker. Add the cooked shells, seasoned beef, evaporated milk, drained tomatoes with green chiles, Velveeta, cheddar, butter, garlic powder, and black pepper.
05 -
Cover and cook on high for 45-75 minutes or on low for 1 1/2-2 hours, stirring once or twice, until the cheese is fully melted and the sauce is creamy.
06 -
Stir well and taste for seasoning. Serve hot with green onions, cilantro, crushed tortilla chips, sour cream, or diced tomatoes.
# Good to know:
01 -
Best served soon after the cheese sauce melts.
02 -
Use a 6-quart slow cooker so the pasta has room to heat evenly.
03 -
Cook the shells shy of al dente to prevent mushy pasta.