Try This Savory Crock Pot Taco Shells And Cheese Recipe Tonight

Creamy crock pot taco shells and cheese beckon with a comforting twist on classic comfort food.

Melted cheese and zesty seasonings create a mouthwatering experience that’ll make your taste buds dance.

Busy home cooks appreciate this simple one-pot wonder that comes together effortlessly.

Tender pasta mingles with rich, spicy flavors for a meal everyone craves.

Mexican-inspired ingredients add unexpected excitement to traditional mac and cheese.

Cheesy goodness meets taco magic in this irresistible dish that promises to become a household favorite.

You’ll want to make this recipe again and again for its incredible taste and easy preparation.

Why Crock Pot Taco Shells And Cheese Is So Easy

• Conquer Dinner Easily: This taco mac recipe transforms weeknight cooking into a stress-free culinary adventure with minimal prep and maximum flavor.
• Create One-Pot Magic: Enjoy a complete meal prepared entirely in a slow cooker, reducing kitchen cleanup and simplifying the cooking process.
• Delight Taco-Loving Families: Combines classic comfort food with zesty taco flavors, making it an instant hit for kids and adults who crave exciting meal combinations.
• Customize with Creativity: Offers flexible options to add personal touches like extra cheese, different protein variations, or fun toppings to suit individual preferences.

Crock Pot Taco Shells And Cheese Ingredient List

• Ground Beef: A hearty and flavorful base that provides substantial protein for the dish.
• Taco Seasoning: A spice blend that adds robust Mexican-inspired flavor to the ground beef.

• Elbow Macaroni: A classic pasta shape that creates a comforting base and absorbs the creamy sauce beautifully.

• Milk, Heavy Cream: A rich liquid mixture that creates a smooth and luxurious sauce for the dish.
• Cheddar Cheese: A sharp and melty cheese that adds depth and richness to the overall flavor profile.

• Salt, Black Pepper: Essential seasonings that enhance and balance the overall taste of the dish.

• Taco Shells: A crispy element that adds texture and a traditional taco-inspired crunch to the creamy macaroni.

• Butter: Used to grease the slow cooker and prevent sticking while adding a subtle richness.

How To Cook Crock Pot Taco Shells And Cheese

Step 1: Brown The Beef

Sizzle ground beef in a skillet over medium-high heat until perfectly browned. Drain excess fat and generously mix in taco seasoning, creating a flavor-packed meat base.

Step 2: Prepare Slow Cooker

Gently coat the entire interior of the slow cooker with butter, ensuring complete coverage to prevent sticking and add a rich undertone.

Step 3: Create First Layer

Spread the seasoned ground beef as the initial foundation in the crock pot, establishing a robust protein base for the dish.

Step 4: Add Pasta Layer

Distribute uncooked elbow macaroni evenly over the beef, allowing the pasta to soak up all the delicious meaty flavors during cooking.

Step 5: Mix Creamy Liquid

• Milk
• Heavy cream
• Salt
• Black pepper

Blend until the mixture becomes silky smooth and fully integrated.

Step 6: Pour Liquid Mixture

Carefully pour the creamy liquid over the macaroni and beef, ensuring complete and uniform coverage throughout the crock pot.

Step 7: Cheese Topping

Shower the surface with shredded cheddar cheese, creating a luxurious, melty blanket across the entire dish.

Step 8: Slow Cook

Cover and cook on low heat for 2-3 hours. The macaroni will become tender, and cheese will melt completely. Stir occasionally to prevent any clumping.

Step 9: Add Taco Crunch

Break taco shells into bite-sized pieces and gently fold into the creamy mixture during the final 15 minutes of cooking.

Step 10: Rest And Serve

Allow the dish to rest for 10 minutes after cooking. This helps flavors meld and allows the sauce to slightly thicken before serving.

Smart Tips For Crock Pot Taco Shells And Cheese

• Select High-Quality Meat: Choose lean ground beef (90/10) for less grease and better texture in your taco mac dish.
• Prevent Pasta Overcooking: Add macaroni during the last hour of cooking to maintain perfect al dente consistency and prevent mushiness.
• Boost Flavor Intensity: Mix additional taco seasoning or sprinkle Mexican spice blend for extra zesty taste profile.
• Control Liquid Ratio: Adjust milk and cream quantities to achieve desired creaminess, ensuring sauce doesn't become too runny or thick.
• Experiment with Cheese Varieties: Swap cheddar with pepper jack or Mexican blend cheese for different flavor dimensions and excitement.

Ways To Change Up Crock Pot Taco Shells And Cheese

• Spicy Jalapeño Kick: Replace regular taco seasoning with hot jalapeño seasoning and add diced fresh jalapeños for extra heat.
• Low-Carb Cauliflower Edition: Substitute elbow macaroni with riced cauliflower and use ground turkey instead of beef for lighter protein.
• Vegetarian Mexican Style: Swap ground beef with black beans, plant-based crumbles, and use dairy-free cheese for a meat-free version.
• Gluten-Free Fiesta: Use gluten-free pasta, corn-based taco seasoning, and ensure all ingredients are certified gluten-free for sensitive diets.

Perfect Pairings For Crock Pot Taco Shells And Cheese

• Pair Zesty Mexican Brew: Crisp Mexican lager like Corona or Modelo perfectly cuts through the rich, creamy taco mac's bold flavors and cleanses the palate with refreshing carbonation.
• Complement Tangy Salsa Side: Fresh pico de gallo adds bright, acidic contrast to the heavy cheese and beef, introducing a light, herbaceous element that balances the dish's richness.
• Enhance Cooling Garnish: Dollop of sour cream or Greek yogurt provides a cool, creamy counterpoint to the spicy taco seasoning, creating a balanced and smooth eating experience.
• Boost Crunchy Texture: Crisp green salad with lime vinaigrette offers a light, fresh counterbalance to the hearty pasta, adding nutritional variety and textural complexity to the meal.

How To Store Crock Pot Taco Shells And Cheese Right

• Store leftovers in an airtight container within two hours of cooking, keeping them fresh in the refrigerator for 3-4 days.
• Place individual portions in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to ensure even warming.
• Transfer leftovers to an oven-safe dish, add a splash of milk to prevent drying, cover with foil, and warm at 350°F for 15-20 minutes until heated through.
• Pack cooled leftovers in freezer-safe containers, removing excess air, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Crock Pot Taco Shells And Cheese FAQs

• Is this recipe spicy?

The taco seasoning provides mild to moderate heat, depending on the brand you choose. For extra kick, add hot sauce or use a spicier taco seasoning blend.

• Can I use different pasta shapes?

While elbow macaroni works best, you can substitute with rotini, shells, or penne. Just ensure the pasta shape can absorb liquid and cook evenly in the slow cooker.

• What type of ground beef works best?

Use 80/20 or 85/15 ground beef for optimal flavor and moisture. Leaner meats might result in a drier dish, so avoid very lean options.

• Do I need to pre-cook the pasta?

No pre-cooking is required. The uncooked macaroni will absorb the liquid and cook perfectly during the slow cooking process, saving you time and effort.

Crock Pot Taco Shells And Cheese Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

• Total Time: 2 hours 25 minutes – 3 hours 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Comfort meets Mexican-inspired magic in this hearty Crock Pot Taco Shells and Cheese, blending creamy cheese with zesty taco seasonings. Families will savor each spoonful of this easy, crowd-pleasing dish you can effortlessly prepare for a delightful dinner sensation.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs ground beef
• 4 cups shredded cheddar cheese
• 1 package taco shells (12-pack)
• 2 cups elbow macaroni

Seasonings:

• 2 tbsp taco seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Liquid and Dairy:

• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly brown ground beef in a skillet over medium-high heat, draining excess fat, and mix in taco seasoning to infuse robust flavor throughout the meat.
2. Grease the interior of a slow cooker with butter, ensuring complete coverage to prevent sticking and enhance overall taste.
3. Layer cooked ground beef as the first foundation in the crock pot, creating a hearty protein base for the dish.
4. Spread uncooked elbow macaroni evenly over the seasoned beef, allowing the pasta to absorb flavors during cooking.
5. Whisk milk, heavy cream, salt, and black pepper in a separate bowl until fully integrated, creating a smooth liquid mixture.
6. Pour the creamy liquid mixture directly over the macaroni and beef, ensuring uniform distribution throughout the crock pot.
7. Generously sprinkle shredded cheddar cheese across the entire surface, creating a rich, melty top layer.
8. Cover and cook on low heat for 2-3 hours, until macaroni becomes tender and cheese melts completely, stirring occasionally to prevent clumping.
9. Break taco shells into bite-sized pieces and fold gently into the creamy, cheesy mixture during the last 15 minutes of cooking.
10. Once cooking completes, let the dish rest for 10 minutes to allow flavors to meld and sauce to thicken slightly before serving.

Notes

• Opt for lean ground beef to reduce excess fat and create a healthier version of this comfort dish.
• Swap regular pasta with whole wheat elbow macaroni for added fiber and nutritional boost.
• Create a gluten-free alternative by using gluten-free macaroni and taco shells, making the recipe accessible for those with dietary restrictions.
• Enhance protein content by mixing ground beef with ground turkey or plant-based meat alternatives for versatile meal options.

• Prep Time: 15 minutes
• Cook Time: 2-3 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 80 mg