Description
Creamy, zesty crock pot taco shells and cheese blend Mexican-inspired flavors with comforting mac and cheese magic. Cheesy goodness meets spicy excitement, inviting you to savor each delectable bite of this irresistible southwestern-style comfort dish.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds ground beef, browned and drained
- 3 cups uncooked pasta shells, cooked al dente and drained
- 16 ounces Velveeta, cubed
Seasoning:
- 2 ounces taco seasoning (2 1-ounce packets)
Dairy and Accompaniments:
- 12 ounces evaporated milk (can)
- 1/4 cup butter, sliced into thin pats
Instructions
- Grease the interior of a 6-quart slow cooker with a light coating to prevent sticking and ensure easy cleanup.
- Combine uncooked pasta, shredded cheddar cheese, cream cheese, milk, taco seasoning, and diced green chiles in the slow cooker, ensuring all ingredients are evenly distributed.
- Stir the mixture thoroughly to integrate the seasonings and cheeses, coating the pasta uniformly.
- Cover the slow cooker and set to low temperature, allowing the ingredients to meld and cook for 2-3 hours, occasionally stirring to prevent pasta from clumping and ensure even cooking.
- Alternatively, if time is limited, use the high temperature setting for 1-1.5 hours, maintaining the same stirring technique.
- Check pasta for tenderness and sauce consistency, adjusting cooking time if needed to achieve a creamy, well-incorporated texture.
- Once pasta is cooked and cheese is melted, give a final gentle stir to create a smooth, cohesive dish.
- Serve hot, optionally garnishing with additional cheese, chopped cilantro, or crispy tortilla strips for added texture and flavor.
Notes
- Swap ground beef for shredded chicken or plant-based crumbles to create delicious variations that cater to different dietary preferences.
- Add extra spice by incorporating diced jalapeños or a dash of cayenne pepper for those who enjoy a fiery kick to their mac and cheese.
- Elevate the dish’s nutritional value by mixing in finely chopped spinach or bell peppers, which blend seamlessly with the creamy cheese sauce.
- Crisp up taco shells in the oven before serving to maintain their crunch and prevent sogginess when layered with the cheesy mixture.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours on low or 1-1.5 hours on
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 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: 25 g
- Cholesterol: 80 mg