Crock Pot Taco Shells and Cheese

This creamy, cheesy, taco-inspired pasta is the ultimate comfort food! Let your Crock Pot do all the work, and enjoy a delicious meal perfect for busy weeknights or family dinners.

 Ingredients:

1 lb ground beef
1 small onion, chopped
1 packet taco seasoning
1 can (14 oz) diced tomatoes with green chilies (like Rotel)
2 cups beef broth
8 oz medium shell pasta
2 cups shredded cheddar cheese
4 oz cream cheese, cubed
1/2 cup milk
Optional toppings: Sour cream, green onions, jalapeños, or fresh cilantro

 Directions:

1 Cook the beef:

In a skillet over medium heat, brown the ground beef with the chopped onion. Drain any excess grease and stir in the taco seasoning.

2 Load the Crock Pot:

Add the seasoned beef, diced tomatoes (with juices), and beef broth to the Crock Pot. Stir to combine.

3 Cook the pasta:

Cover and cook on low for 3-4 hours or high for 1.5-2 hours. Add the uncooked shell pasta during the last 30-40 minutes of cooking, stirring occasionally so the pasta doesn’t stick.

4 Get it creamy:

Once the pasta is tender, stir in the shredded cheddar cheese, cream cheese, and milk. Stir until everything is melted and creamy.

5 Serve and enjoy:

Spoon into bowls and top with your favorite taco toppings like sour cream, green onions, or jalapeños.

Pro Tip: Want more veggies? Toss in corn, black beans, or bell peppers for extra flavor and color!