Guide

Crock Pot Taco Shells and Cheese

Ingredients

12 oz jumbo pasta shells

1 lb ground beef

1 packet taco seasoning

1 cup water

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (10 oz) diced tomatoes with green chiles (drained)

1 can (10.75 oz) condensed cheese soup

1 cup sour cream

Fresh parsley or cilantro, chopped (for garnish)

Directions

Cook the pasta: Boil the jumbo pasta shells in salted water according to package instructions. Drain and set aside.

Brown the beef: In a skillet, cook the ground beef over medium heat until browned. Drain excess fat and stir in taco seasoning and 1 cup water. Simmer for 5 minutes.

Layer in the Crock Pot: In a slow cooker, mix together the cooked taco meat, cheese soup, sour cream, diced tomatoes with green chiles, and half of the shredded cheddar and Monterey Jack cheeses.

Add the pasta: Gently fold in the cooked pasta shells, ensuring everything is evenly coated with the cheesy mixture.

Cook on low: Cover and cook on low for 1-2 hours until the cheese is fully melted and the dish is heated through.

Add extra cheese: In the last 10 minutes, sprinkle the remaining shredded cheeses over the top. Cover and cook until melted.

Serve: Garnish with fresh parsley or cilantro and enjoy your Crock Pot Taco Shells and Cheese!

Prep Time

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