Description
This creamy taco-inspired pasta combines seasoned ground beef, pasta shells, and melted cheese in a slow cooker for a comforting and easy meal perfect for busy evenings.
Ingredients
Scale
- 1½ lb ground beef (browned and drained)
- 3 cups uncooked pasta shells (cooked al dente and drained)
- 2 oz taco seasoning (about 2 packets or homemade)
- 12 oz evaporated milk (1 can)
- 16 oz cheese (e.g., Velveeta, cubed)
- ¼ cup butter (cut into thin pats)
Instructions
- Brown ground beef in a medium skillet over medium heat, breaking it up as it cooks; drain excess fat.
- Cook pasta shells according to package directions until al dente, then drain and set aside.
- Lightly grease the slow cooker.
- Add browned beef, cooked pasta, taco seasoning, evaporated milk, cubed cheese, and butter pats to the slow cooker.
- Gently stir to combine ingredients evenly without overmixing.
- Cover and cook on Low for 2 to 3 hours or on High for 1 to 1.5 hours, stirring occasionally until cheese is melted and sauce is creamy.
- Give a final gentle stir before serving hot.
- Serve alone or garnished with fresh cilantro, green onions, or tortilla chips for scooping.
Notes
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg