Crock Pot Taco Shells and Cheese
A fun and easy meal that combines the delicious flavors of tacos with creamy cheese, cooked in a slow cooker for a perfect family dinner.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies
- 1 cup beef or chicken broth
- 2 cups elbow macaroni
- 2 cups shredded cheese (cheddar or your choice)
Optional Ingredients
- 1 can black beans, drained and rinsed Optional
- 1/2 cup sour cream Optional
- Chopped green onions for garnish Optional
Instructions
Preparation
- In a skillet, cook the ground beef or turkey until browned. Drain the excess fat.
- Add the taco seasoning, diced tomatoes, and broth to the meat. Stir to combine and let it simmer for a few minutes.
- Transfer the mixture to the Crock Pot and add the elbow macaroni.
Cooking
- Cook on low for 3-4 hours or until the pasta is tender.
- Stir in the cheese until melted. If using, mix in the black beans and sour cream.
Serving
- Serve hot and top with chopped green onions, if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. For longer storage, freeze the casserole for up to 2-3 months, and thaw overnight in the fridge before reheating. You can also add jalapeños or hot sauce for a spicier version, or substitute the ground meat for chicken or turkey.