Crockpot Taco Fiesta Queso Pasta Shells Step-by-step instructions

Before you start

Before starting, brown the ground beef in a skillet over medium-high heat, breaking it into crumbles, and stir in the taco seasoning. Drain any excess fat if needed. Measure out the black beans (drained and rinsed), Rotel, cubed Velveeta, and beef broth.

Cut the Velveeta into 1-inch cubes for even melting. Have the pasta shells and shredded cheese ready to add later. Set out a 6-quart slow cooker and a wooden spoon for stirring.

Instructions

Build the base

1. 1Brown the beef
   In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and no longer pink. Stir in the taco seasoning and cook for 1 minute more. Transfer the seasoned beef to the slow cooker.
   Look for The beef is browned with some crispy edges and fragrant with taco spices.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat if using regular ground beef, but lean beef may not need it.
2. 2Layer the ingredients
   Add the black beans, Rotel tomatoes, cubed Velveeta queso blanco, and beef broth to the slow cooker. Stir gently to combine everything, making sure the cheese cubes are submerged in the liquid.
   Look for The liquid is a speckled red-orange, with white cheese cubes floating among the beans and beef.
   Tip Cut the cheese into even cubes so it melts evenly.
3. 3Slow-cook the base
   Cover the slow cooker and cook on LOW for 2 hours, until the cheese is fully melted and the mixture is bubbling around the edges. Stir once halfway through if possible.
   Look for The sauce is smooth and creamy, with no visible cheese lumps, and it bubbles gently.
   Tip Avoid lifting the lid too often to keep the heat steady.

The slow cooker contains a bubbling mixture of browned beef, black beans, tomatoes, and melting cheese. The aroma is warm and taco-like, with a hint of tomato and chili.

The cheese cubes should be mostly melted, and the sauce should look smooth and creamy. Give it a stir, and it should be the consistency of a thick soup.

Cook the pasta

4. 4Stir in the pasta shells
   Add the medium pasta shells to the slow cooker and stir well to coat them in the sauce. Cover and cook on LOW for 20 to 30 minutes, stirring occasionally, until the shells are tender but still have a slight bite.
   Look for The shells have absorbed some liquid and look plump; the sauce is thick and clinging.
   Tip Stir more frequently toward the end to prevent sticking.
5. 5Add the Mexican cheese blend
   Sprinkle the shredded Mexican four-cheese blend over the pasta and stir until fully melted and the mixture is ultra-cheesy and creamy. Cook for another 5 to 10 minutes on LOW, uncovered, to thicken slightly.
   Look for The cheese is fully melted, and the sauce is glossy and coats the shells.
   Tip If the sauce seems too thick, add a splash of warm broth or water.

The pasta shells have absorbed some of the sauce and look plump and tender. The sauce has thickened and clings to the shells. The mixture is bubbling gently, and the cheese is fully incorporated. Stir occasionally to prevent sticking, and the shells should be al dente—firm to the bite but not crunchy.

Finish and serve

6. 6Serve with toppings
   Ladle the taco queso shells into bowls. Top each serving with crushed tortilla strips, a dollop of sour cream, diced avocado, and a sprinkle of chopped cilantro.
   Look for The pasta is creamy, the toppings add crunch and freshness, and the dish looks vibrant.
   Tip Serve immediately while hot and melty.

The shredded cheese is melted into a glossy, ultra-cheesy sauce that coats each shell. The dish looks vibrant with the red tomato flecks and green chilies. When you scoop it out, it holds its shape slightly but is creamy and indulgent. Toppings add crunch, coolness, and freshness.

Common mistakes

One common mistake is lifting the slow cooker lid too often during the initial 2-hour cook, which lets heat escape and slows the melting process. Another is adding the pasta too early, which can make it mushy.

Stir the pasta gently to avoid breaking the shells. If the sauce becomes too thick after adding the pasta, add a splash of warm broth or water to loosen it. Also, avoid overcooking the pasta—check it a few minutes before the suggested time.

How to tell it’s done

The dish is done when the pasta shells are tender but still have a slight bite, and the sauce has thickened to a creamy, spoonable consistency. The cheese should be fully melted and glossy, with no lumps.

When you scoop into it, the shells should be coated in a rich, cheesy sauce that holds together on the spoon. If you're using ground beef, ensure it reached 160°F (71°C) during the initial browning step; the slow cooking keeps it safely hot.

• Ground meat: 160°F (71°C) in the thickest part