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