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The foundation of this recipe is, of course, the taco shells. While traditional hard taco shells are an excellent choice, you can also explore soft tortillas for a twist on the original. Hard shells provide a satisfying crunch that contrasts beautifully with the creamy filling, while soft tortillas can offer a more tender bite. When selecting taco shells, opt for those that are sturdy enough to hold the filling without crumbling. Look for options that are labeled as “baked” rather than “fried” to reduce excess grease and ensure a healthier dish.

Crock Pot Taco Shells and Cheese

Discover the ultimate comfort food with Crock Pot Taco Shells and Cheese Delight! This mouthwatering recipe combines the zesty flavors of tacos with creamy mac and cheese, perfect for busy weeknights or family gatherings. Simply layer taco shells, pasta, cheese, and spices in your crock pot, and let it do the work! With nutritious ingredients like black beans and corn, it's a dish everyone will love. Try it tonight! #CrockPotRecipes #TacoDelight #ComfortFood #MacAndCheese #EasyDinner #FamilyMeal
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Ingredients
  

12 taco shells

2 cups macaroni pasta

3 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 can (10 oz) diced tomatoes with green chilies (like Ro-tel)

1 cup taco seasoning (store-bought or homemade)

4 cups chicken or vegetable broth

1/2 cup sour cream

1/2 cup cream cheese, softened

1 cup black beans, rinsed and drained

1 cup corn, frozen or canned

1/2 cup chopped green onions (for garnish)

Fresh cilantro (for garnish)

Optional: Jalapeños, sliced (for heat)

Instructions
 

Prepare Taco Shells: Carefully load taco shells into the base of the crockpot in a single layer. You may need to break a few to fit them.

    Cook Pasta: In a pot, bring water to a boil and cook macaroni pasta according to package instructions until al dente. Drain and set aside.

      Mix Cheeses: In a bowl, combine the sharp cheddar and Monterey Jack cheeses. Reserve a small handful for topping later.

        Layer Ingredients: In a separate bowl, mix the cooked macaroni, diced tomatoes, taco seasoning, broth, sour cream, cream cheese, black beans, and corn until fully incorporated.

          Assemble in Crock Pot: Pour the pasta and cheese mixture over the taco shells in the crockpot, ensuring the shells are well-coated. Gently press them down to submerge as much as possible.

            Cook Away: Cover the crock pot with a lid and set it on low. Allow it to cook for about 4 to 5 hours, stirring halfway through, until the cheese is melty and everything is heated through.

              Final Touch: During the last 15-20 minutes of cooking, sprinkle the reserved cheese on top, cover, and let it melt.

                Serve and Garnish: Once done, remove from heat. Carefully serve with a spatula, and top with chopped green onions, fresh cilantro, and optional jalapeños for an extra kick.

                  Prep Time: 15 minutes | Total Time: 4–5 hours | Servings: 6–8

                    Enjoy your delicious and comforting Crock Pot Taco Shells and Cheese Delight! 🌮💖