The Crock Pot Taco Shells & Cheese Recipe is a creamy, cheesy, and flavorful twist on classic mac and cheese with a Tex-Mex flair. This slow-cooked comfort dish blends tender pasta shells with a rich cheese sauce, seasoned ground beef, and taco-inspired spices. Perfect for busy weeknights, potlucks, or family dinners, this easy crockpot recipe is a guaranteed crowd-pleaser.
This guide will walk you through how to make the perfect Crock Pot Taco Shells & Cheese, with variations, tips, and serving suggestions.
Ingredients
For the Pasta & Cheese Sauce:
- 16 oz medium pasta shells
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10.5 oz) cheddar cheese soup
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 ½ cups milk
- 1 cup heavy cream
- 4 oz cream cheese, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Taco Meat:
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
For Garnish (Optional, but Recommended!):
- Chopped fresh cilantro
- Diced avocado
- Crushed tortilla chips
- Sour cream or salsa
Preparation
Step 1: Cook the Taco Meat
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease, then stir in the taco seasoning and ½ cup water. Simmer for 5 minutes, then remove from heat.
Step 2: Assemble in the Crock Pot
Add the cooked taco meat, uncooked pasta shells, cheddar cheese soup, diced tomatoes with green chilies, garlic powder, onion powder, salt, and black pepper to the crock pot.
Step 3: Add the Liquid & Cheese
Pour in the milk and heavy cream. Add the cubed cream cheese and half of the shredded cheddar and Monterey Jack cheeses. Stir gently to combine.
Step 4: Slow Cook
Cover and cook on low for 1.5 to 2 hours, stirring occasionally, until the pasta is tender and the cheese sauce is creamy.
Step 5: Stir & Melt the Cheese
Stir in the remaining shredded cheeses until fully melted and smooth.
Step 6: Serve & Garnish
Serve warm, garnished with fresh cilantro, diced avocado, crushed tortilla chips, or a dollop of sour cream for extra flavor.
Variations
- Spicy Kick: Add chopped jalapeños or use spicy Rotel for heat.
- Chicken Version: Substitute ground beef with shredded rotisserie chicken.
- Vegetarian Option: Use black beans or plant-based crumbles instead of beef.
- Creamier Texture: Stir in ½ cup sour cream at the end for extra richness.
- Gluten-Free Option: Use gluten-free pasta and check taco seasoning ingredients.
Cooking Notes
- Pasta Texture: Stir occasionally to ensure even cooking and prevent sticking.
- Cheese Melting Tip: Use freshly shredded cheese for a smoother sauce.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheating: Add a splash of milk when reheating to maintain creaminess.
Serving Suggestions
- With a Side Salad: A fresh salad balances the rich, cheesy pasta.
- With Garlic Bread: Serve with toasted garlic bread or cornbread for extra flavor.
- As a Taco Filling: Spoon into taco shells for a unique twist on tacos.
- With Extra Toppings: Top with black olives, shredded lettuce, or diced tomatoes for added texture.
Crock Pot Taco Shells & Cheese Tips
- Use Small Pasta Shells: Medium shells work best for absorbing the cheese sauce.
- Don’t Overcook: Check the pasta after 1.5 hours to avoid mushy texture.
- Customize the Cheese Blend: Mix in Colby Jack or Pepper Jack for extra flavor.
- Make It a One-Pot Meal: Add cooked corn or black beans for extra heartiness.
Prep Time: 10 minutes
Cooking Time: 1.5 to 2 hours
Total Time: 2 hours 10 minutes
Nutritional Information (per serving)
- Calories: 520
- Protein: 28g
- Carbohydrates: 45g
- Fat: 26g
- Sugar: 7g
- Sodium: 880mg
FAQs
Can I cook the pasta separately?
Yes! Cook the pasta separately and stir it in at the end for better texture.
What’s the best cheese to use?
A combination of cheddar, Monterey Jack, and cream cheese creates a creamy and flavorful sauce.
Can I make this dish ahead of time?
Yes! Prepare the taco meat in advance and store in the fridge. Add it to the crock pot when ready to cook.
How do I make it less salty?
Use low-sodium taco seasoning and unsalted cheese to reduce salt content.
Can I freeze leftovers?
Yes, but pasta may soften when reheated. For best results, freeze the sauce and add freshly cooked pasta when reheating.
Conclusion
The Crock Pot Taco Shells & Cheese Recipe is a rich, creamy, and flavor-packed dish that brings the best of Tex-Mex and comfort food together. Whether you’re making it for a family dinner, a party, or meal prep, this slow-cooked pasta dish is guaranteed to be a hit. Customize with your favorite toppings and enjoy a cheesy, taco-inspired delight!
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Crock Pot Taco Shells & Cheese Recipe
- Total Time: 2 hours 10min
Ingredients
Ingredients
For the Pasta & Cheese Sauce:
- 16 oz medium pasta shells
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10.5 oz) cheddar cheese soup
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 ½ cups milk
- 1 cup heavy cream
- 4 oz cream cheese, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Taco Meat:
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
For Garnish (Optional, but Recommended!):
- Chopped fresh cilantro
- Diced avocado
- Crushed tortilla chips
- Sour cream or salsa
Instructions
Preparation
Step 1: Cook the Taco Meat
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease, then stir in the taco seasoning and ½ cup water. Simmer for 5 minutes, then remove from heat.
Step 2: Assemble in the Crock Pot
Add the cooked taco meat, uncooked pasta shells, cheddar cheese soup, diced tomatoes with green chilies, garlic powder, onion powder, salt, and black pepper to the crock pot.
Step 3: Add the Liquid & Cheese
Pour in the milk and heavy cream. Add the cubed cream cheese and half of the shredded cheddar and Monterey Jack cheeses. Stir gently to combine.
Step 4: Slow Cook
Cover and cook on low for 1.5 to 2 hours, stirring occasionally, until the pasta is tender and the cheese sauce is creamy.
Step 5: Stir & Melt the Cheese
Stir in the remaining shredded cheeses until fully melted and smooth.
Step 6: Serve & Garnish
Serve warm, garnished with fresh cilantro, diced avocado, crushed tortilla chips, or a dollop of sour cream for extra flavor.
Notes
- Pasta Texture: Stir occasionally to ensure even cooking and prevent sticking.
- Cheese Melting Tip: Use freshly shredded cheese for a smoother sauce.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheating: Add a splash of milk when reheating to maintain creaminess.
- Prep Time: 10 min
- Cook Time: 2 hours
Nutrition
- Calories: 520
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 26 g
- Carbohydrates: 45 g
- Protein: 28 g