Description
Creamy Crock Pot Taco Pasta combines seasoned ground beef, tender pasta shells, evaporated milk, butter, and melted Velveeta for an easy family dinner or party dish.
Ingredients
Scale
- 1 1/2 pounds ground beef, browned and drained
- 3 cups uncooked pasta shells, cooked al dente and drained
- 2 ounces taco seasoning
- 12 ounces evaporated milk
- 16 ounces Velveeta cheese, cubed
- 1/4 cup butter, sliced into thin pats
Instructions
- Lightly grease a 6-quart slow cooker.
- Add the browned ground beef, cooked pasta shells, taco seasoning, evaporated milk, cubed Velveeta, and sliced butter.
- Stir all ingredients together until evenly combined.
- Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours.
- Stir occasionally until the cheese melts and the sauce becomes smooth and creamy.
- Serve hot.
Notes
- Cook the pasta only until al dente because it will continue to soften in the slow cooker.
- Drain the ground beef well to prevent excess grease from thinning the cheese sauce.
- Stir the pasta occasionally so the cheese melts evenly.
- Slow cookers vary, so adjust the cooking time as needed.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat with a splash of milk to restore the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 503
- Sugar: 11
- Sodium: 1625
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 43
- Fiber: 3
- Protein: 37
- Cholesterol: 104