Next, I transfer the cooked beef-and-onion mixture into my crock pot. Then I add the taco seasoning, Rotel, and beef broth. This combination immediately reminds me of taco soup but richer and heartier. I give everything a gentle stir to distribute the spices evenly. At this stage, the mixture already smells amazing, even before the pasta and cheese are added.
I set the crock pot to cook on low for about two hours. During this time, the flavors deepen and meld beautifully. After those two hours, I stir in the dry pasta shells directly into the crock pot. I used to worry that the pasta wouldn’t cook properly this way, but it turns out perfectly tender every single time. I let the pasta cook for another 20–30 minutes, checking occasionally so it doesn’t overcook.
Finally, once the pasta is soft and the broth has reduced into a savory base, I stir in the shredded cheddar cheese and milk. The way the cheese melts into the warm mixture is so satisfying—suddenly everything transforms into a creamy taco-pasta dream. I let it sit uncovered for a few minutes before serving, allowing the sauce to thicken into that irresistible velvety texture.
Pro Tips for Best Results
I tested this recipe several times, and one thing I learned early on is that you should always brown the beef thoroughly before adding it to the crock pot. Browning brings out deep, caramelized flavor that simply doesn’t happen if you skip the skillet. Even though it adds a few minutes to the prep, it’s 100% worth it.
Another tip I swear by: don’t add the pasta too early. I tried adding it at the beginning once, thinking it would save time. Instead, I ended up with mushy, overcooked shells that completely fell apart. Adding them in the final 20–30 minutes makes all the difference. They cook perfectly and still hold their shape.
If you like a thicker, richer sauce, use heavy cream instead of milk. I’ve done it both ways, and the heavy cream version is unbelievably velvety. On busy nights I stick with milk, but for weekends or comfort-food cravings, heavy cream is my go-to.
Lastly, stir the cheese in slowly with the heat turned off or very low. Cheese can separate or become grainy if added over bubbling heat. Letting the residual warmth melt it gently results in the smoothest sauce imaginable.
Common Mistakes to Avoid
One mistake I made the first time was adding too much liquid. I assumed the pasta needed extra broth to cook properly, but that led to a watery sauce. Stick to the amount listed—you’ll be surprised how thick and creamy it becomes once the cheese melts in.
Another common pitfall is letting the pasta overcook. Crock pots retain heat even after being turned off, so if you let the pasta sit too long after cooking, it will continue to soften. I always turn the crock pot off once the pasta reaches al dente and let the residual heat finish the job.(See the next page below to continue…)