Crock Pot Taco Shells and Cheese – Recipes That Crock!

This recipe makes comfort food a breeze: creamy cheese sauce loaded with bold taco flavor comes together with almost no fuss. It’s perfect for crazy weeknights, potlucks, or meals at camp because you dump the ingredients in the slow cooker and let it do the work while feeding a crowd. Plus, it’s super forgiving — swap ground beef for turkey or chicken, switch up your cheeses, or add veggies you love. And bonus: it reheats beautifully as leftovers!

Ingredients and Quantities

• 1.5 lbs ground beef, browned and drained
• 3 cups uncooked pasta shells, cooked just al dente and drained
• 2 oz taco seasoning (2 – 1 oz packets)
• 12 oz can evaporated milk
• 16 oz Velveeta, cubed
• 1/4 cup butter, cut into thin pats

Slow Cooker Step-by-Step Instructions

1. Brown ground beef in a skillet over medium-high heat until no pink remains.
2. Drain excess fat from the browned beef.
3. Stir taco seasoning into the hot beef, adding 1 tablespoon water if the seasoning is dry to help it stick.
4. Cook pasta shells in salted boiling water until just al dente; drain and reserve 1/4 cup pasta cooking water (or rinse shells if desired).
5. Cut Velveeta into small cubes.
6. Cut butter into thin pats.
7. Lightly grease a 6-quart slow cooker.
8. Add the seasoned beef, cooked pasta shells, cubed Velveeta, and evaporated milk to the slow cooker and nestle the butter pats on top.
9. Gently stir to combine.
10. Cover and cook on low for 2–3 hours or on high for 1–1.5 hours, stirring every 30–45 minutes to prevent sticking and ensure even melting.
11. Taste and adjust seasoning with salt, pepper, or extra taco seasoning as needed.

12. If the sauce is too thick, stir in reserved pasta water, evaporated milk, or regular milk until desired consistency is reached.

Cooking Tips and Troubleshooting

• Make sure to cook your pasta shells al dente because they’ll keep softening in the crock pot—this helps avoid mushy noodles.
• Cut the Velveeta into small cubes to help it melt faster and more evenly.
• Drain the browned ground beef well to keep the dish from getting greasy.
• Give your crock pot a good stir a few times while cooking so the cheese doesn’t stick or burn around the edges.
• If the sauce becomes too thick, loosen it with a splash of evaporated milk, regular milk, or that reserved pasta water.
• For a deeper taco flavor, add a squeeze of fresh lime or a teaspoon of chili powder or smoked paprika before serving.
• Going lighter? Replace half the Velveeta with shredded cheddar or Monterey Jack and swap regular evaporated milk for low-fat.

Flavor Variations and Swaps

• Turkey or Chicken: Use ground turkey or shredded chicken instead of beef, and follow the same recipe steps.
• Vegetarian: Swap the beef for a can of drained black beans or a plant-based ground meat substitute. Add a cup of frozen corn or diced bell peppers for extra flavor and texture.
• Spicy Kick: Toss in chopped jalapeños or a few dashes of your favorite hot sauce. Use pepper jack or spicy cheddar in place of Velveeta for a zesty twist.
• Cheese Variations: Mix Velveeta with shredded cheddar, Colby, or Monterey Jack for a more natural cheese texture and extra flavor depth.
• Stovetop Shortcut: If you’re short on time, combine everything in a large skillet over medium heat. Cover and simmer, stirring frequently, until the cheese melts and everything’s heated through.

Storing, Freezing, and Reheating

• Let leftovers cool to room temperature, then store them in an airtight container in the fridge for 3 to 4 days.
• For longer storage, freeze in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
• To reheat, microwave individual servings, stirring halfway through, or warm gently in a skillet over low heat. Add a splash of milk or evaporated milk while reheating to keep things creamy.
• Make-Ahead Tip: You can assemble the cooked pasta, seasoned beef, and cheese in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. Let it come to room temperature before starting, and cook following the usual times, stirring occasionally.

Frequently Asked Questions

• Can I use regular milk instead of evaporated milk? Yes! Regular milk will work just fine, though evaporated milk gives the sauce a richer, creamier texture. Using regular milk might make the sauce a bit thinner.
• Do I have to use Velveeta? No way. Velveeta melts super smooth, which makes the sauce creamy, but shredded cheddar, Colby, or a blend works well too. Just melt shredded cheese slowly and stir often to prevent it from getting grainy.
• How do I avoid mushy pasta? Cook the pasta shells only until al dente, and don’t overcook in the slow cooker. Stirring helps distribute the heat evenly so the shells don’t stick and get mushy.
• Can I double this recipe? Absolutely! Just be sure to use a bigger slow cooker or two of them so everything cooks evenly. Don’t overfill one crock pot.

• Is it safe to leave on warm after cooking? You can keep it on warm for short periods if serving buffet-style, but try not to leave it longer than 1 to 2 hours. The cheese sauce will thicken and the texture changes after a while.