This Beefy Crock Pot Taco Shells and Cheese is a popular, comforting recipe that works equally well as a main course or a hearty side. It’s simple to prepare and full of satisfying flavor.
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How to Make Beefy Taco Shells and Cheese in a Crock Pot
Aunt Lou here. One frequent question about slow-cooker pasta recipes is whether you can skip pre-cooking the pasta. We like to test changes before recommending them, so this version of Beefy Crock Pot Taco Shells and Cheese demonstrates how to cook the dry pasta directly in the crock pot with the other ingredients. I also increased the ground beef from 1 1/2 to 2 pounds to make the dish heartier and to allow the use of a fattier, more economical ground beef such as 73/27 or 80/20—both work well here.
What You Will Need for Beefy Crock Pot Taco Shells and Cheese
Ingredients Needed
- 2 lbs ground beef, browned and drained
- 3 cups uncooked pasta shells
- 2 oz taco seasoning (two 1-oz packets)
- 12 oz can evaporated milk
- 1 1/2 cups milk
- 16 oz Velveeta, cubed
- 1/4 cup butter, cut into pats
Equipment Needed
- Skillet and strainer or micro cooker for browning beef
- Meat chopper or spatula for breaking up beef
- Measuring cups
- Can opener
- Butter knife and cutting board
- 6-quart crock pot
- Stirring spatula
Time Needed
- Prep Time: 10–15 minutes
- Cook Time: 3–4 hours on low or 1.5–2 hours on high. Stir 2–3 times during cooking to ensure the pasta cooks evenly and does not stick. If your slow cooker runs hot, stir more frequently.
General Notes
- All slow cookers vary, so use the suggested cook times as a guideline and adjust based on your appliance.
- Nutritional values change depending on the brands and ingredients you choose. The provided nutrition info is an estimate and should not be used for strict dietary planning.
Beefy Crock Pot Taco Shells and Cheese
Ingredients
- 2 lbs ground beef browned and drained
- 3 cups uncooked pasta shells
- 2 oz taco seasoning (two 1-oz packets)
- 12 oz evaporated milk
- 1 1/2 cups milk
- 16 oz Velveeta cubed
- 1/4 cup butter sliced into thin pats
Instructions
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Place the browned and drained ground beef, uncooked pasta shells, taco seasoning, evaporated milk, milk, cubed Velveeta, and pats of butter into a 6-quart crock pot. Stir well so the pasta is submerged and the ingredients are evenly combined.
-
Cover and cook on low for 3–4 hours or on high for 1.5–2 hours. Stir the mixture at least two to three times during cooking to prevent sticking and ensure the pasta cooks evenly. If your crock pot runs hot, check and stir more often.
Notes
- All slow cookers heat differently; use the times above as a starting point and adjust for your oven.
- Nutritional calculations are estimates and will vary by product brand and portion size.
Nutrition
|
Carbohydrates: 36g
|
Protein: 32g
|
Fat: 31g
If you enjoyed this recipe, you might also enjoy these dishes
- Crock Pot Creamy Mac ‘n Cheese
- Crock Pot Cheesy Beefy Rotini
- Cheesy Crock Pot Rotini