Crock Pot Taco Shells and Cheese (Creamy Slow Cooker Dinner) - My Home Made Recipe

Ingredients

• 12 oz (340 g) medium pasta shells
• 1 tablespoon olive oil
• 1 1/2 lb (680 g) ground beef
• 2 packets (1 oz each) taco seasoning
• 1/2 cup (120 ml) water
• 1 can (12 oz/354 ml) evaporated milk
• 1 can (10 oz/283 g) diced tomatoes with green chiles, drained lightly
• 16 oz (450 g) Velveeta, cubed
• 1 1/2 cups (170 g) shredded sharp cheddar cheese
• 4 tablespoons (56 g) unsalted butter, sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro, optional
• Crushed tortilla chips, sour cream, or diced tomatoes, optional