Crock Pot Taco Shells and Cheese
Ingredients:
1. 1.5 lbs ground beef, browned and drained
2. 3 cups uncooked pasta shells, cooked al dente and drained
3. 2 oz taco seasoning (2 – 1 oz packets)
4. 12 oz can evaporated milk
5. 16 oz Velveeta, cubed
6. 1/4 cup butter, sliced into thin pats
Directions:
1. Preparing the Ground Beef:
1.1. Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat.
2. Cooking the Pasta:
2.1. Cook the pasta shells according to package instructions until they are al dente. Drain and set aside.
3. Mixing the Ingredients:
3.1. In a slow cooker, combine the cooked ground beef, cooked pasta shells, taco seasoning, evaporated milk, Velveeta cubes, and sliced butter.
4. Slow Cooking:
4.1. Cover the slow cooker and cook on low heat for 2-3 hours, stirring occasionally until the cheese is melted and the ingredients are well combined.
5. Serving:
5.1. Once the cheese is fully melted and the mixture is creamy, serve the Crock Pot Taco Shells and Cheese hot.
5.2. Enjoy the delicious and comforting cheesy taco pasta straight from the slow cooker.
Preparation Time: 20 minutes | Cooking Time: 2-3 hours | Total Time: 2 hours 20 minutes – 3 hours 20 minutes | Calories: Approximately 500 kcal per serving | Servings: 6 servings
Crock Pot Taco Shells and Cheese
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