Slow Cooker Taco Pasta
A creamy, cheesy taco-inspired pasta cooked effortlessly in the slow cooker. This dish combines ground beef, pasta, and Velveeta cheese for a comfort food win.
Ingredients
- 1.5 lbs ground beef browned and drained
- 3 cups uncooked pasta shells cooked al dente and drained
- 2 oz taco seasoning 2 packets
- 12 oz evaporated milk
- 16 oz Velveeta cubed
- ¼ cup butter sliced into thin pats
Instructions
- Lightly grease a 6-quart slow cooker.
- Add all ingredients: ground beef, cooked pasta, taco seasoning, evaporated milk, Velveeta cubes, and butter.
- Cover and cook on low for 2–3 hours or high for 1–1.5 hours. Stir occasionally.
- Serve warm and enjoy!
- See full steps with tips & photos → https://p4pd.org/slow-cooker-taco-pasta/
Notes
- This dish is perfect for meal prepping. Store leftovers in an airtight container in the fridge for up to 3 days.
- You can top it with extra shredded cheese, sour cream, or cilantro for added flavor.