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Crock Pot Taco Shells and Cheese – Creamy Taco Mac and Cheese

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Crock Pot Taco Shells and Cheese is a hearty, cheesy dinner that combines seasoned ground beef, tender pasta shells, creamy Velveeta, and taco flavor in one easy slow cooker meal. Evaporated milk and butter help create a smooth, rich cheese sauce, making this family-friendly recipe perfect for busy weeknights or casual gatherings.

Ingredients

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)
  • 1 (12 oz) can evaporated milk
  • 16 oz Velveeta cheese, cut into cubes
  • 1/4 cup butter, sliced into thin pats

Instructions

  1. Brown the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it into small crumbles. Cook until it reaches an internal temperature of 160°F (71°C). Drain excess grease.
  2. Season the beef: Sprinkle the taco seasoning over the cooked beef and stir well. If the seasoning needs moisture to coat the meat, add a small splash of water and mix until combined.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente according to the package directions. Drain well.
  4. Combine in the slow cooker: Lightly grease the slow cooker insert. Add the cooked beef and pasta shells, then pour in the evaporated milk. Stir gently to distribute the ingredients.
  5. Add the cheese and butter: Scatter the Velveeta cubes and butter pats evenly over the pasta mixture.
  6. Slow cook: Cover and cook on LOW for 1–2 hours, stirring every 20–30 minutes if possible, until the cheese is melted and the sauce is smooth. Avoid cooking longer than necessary because the pasta is already cooked.
  7. Adjust the consistency: Stir everything thoroughly before serving. If the sauce is too thick, add a small splash of warm milk and stir until creamy.
  8. Serve: Spoon into bowls and serve warm while the cheese sauce is smooth and creamy.

Notes

  • Cook pasta al dente: The shells will soften further in the slow cooker, so avoid cooking them until fully soft on the stove.
  • Use low heat: Velveeta and evaporated milk can thicken or scorch if heated too aggressively. Stir periodically and turn the slow cooker to WARM once the cheese has melted.
  • Drain the beef: Removing excess grease helps keep the cheese sauce creamy rather than oily.
  • Check taco seasoning: Two packets can vary in saltiness and heat by brand. Adjust to taste if needed.
  • Optional toppings: Serve with chopped cilantro, diced tomatoes, sliced green onions, jalapeños, or a spoonful of sour cream.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of milk, stirring to restore the creamy texture.

Find it online: https://ayoubrecipe.com/crock-pot-taco-shells-and-cheese-creamy-taco-mac-and-cheese/