The very first time I made Crock Pot Taco Shells and Cheese, my entire kitchen smelled like a cozy taco night wrapped inside a bubbling pot of cheesy comfort. I remember lifting the lid and being hit with that irresistible aroma of seasoned beef, melty cheddar, and tender pasta shells soaking up every bit of flavor. It felt like the kind of dish that instantly warms you from the inside out. I love meals like this—simple, hearty, and unbelievably satisfying with almost no effort required.
Why You’ll Love This Recipe
You’re going to love this dish because it gives you all the fun and flavor of classic tacos, blended into a creamy, cheesy pasta that basically cooks itself. From my experience, it’s the perfect “dump-and-go” comfort meal that still tastes like something you spent hours preparing. You’ll also love how customizable it is—whether you like things spicy, mild, extra cheesy, or beefy, this recipe adjusts to your preferences effortlessly.
Ingredients
- 1 packet taco seasoning
- 1 small onion, diced
- 1 lb ground beef
- 1 can (10 oz) Rotel tomatoes with green chilies
- 3 cups beef broth
- 8 oz medium pasta shells
- 2 cups shredded sharp cheddar cheese
- ½ cup milk or heavy cream
- Salt and pepper to taste
- Fresh cilantro or green onion for garnish (optional)
I’ve swapped out a few ingredients here and there depending on what I had on hand, and I can confidently say this recipe is forgiving. If you don’t have Rotel, use canned diced tomatoes and a small can of green chilies. Beef broth can be substituted with chicken broth in a pinch—just be sure to adjust the seasoning. Sharp cheddar melts beautifully, but Monterey Jack or a Mexican blend also work. And if you prefer a creamier finish, use heavy cream instead of milk—trust me, it makes the sauce luxuriously smooth.
Equipment Needed
- Crock pot (slow cooker)
- Large skillet
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups
Your crock pot does the heavy lifting here, so you don’t need much else. The skillet is only for browning the beef, which adds so much flavor—I once skipped the browning step to save time, and it just wasn’t the same. A wooden spoon helps break up the meat evenly while it cooks, and I always keep my cutting board nearby to chop the onion fresh. The beauty of this recipe is that the equipment list stays minimal, leaving you with fewer dishes to clean afterward.
Step-by-Step Instructions
I always start by browning the ground beef in a large skillet. As it sizzles, I break it apart with a wooden spoon and season it lightly with salt and pepper. The aroma of browning meat mixed with diced onions hitting the hot pan always gives me a rush of anticipation. When the onions soften and turn translucent, I know everything is ready for the crock pot.(See the next page below to continue…)