1. In a skillet, brown beef over medium heat. Drain fat. Stir in taco seasoning and water; simmer 3–5 mins. Set aside.
2. Layer in slow cooker (4–6 qt):
   → Bottom: ½ cup shredded cheese
   → Next: 5–6 taco shells, standing upright like a fan (nestle them snugly)
   → Next: ⅓ meat, ⅓ cream cheese cubes, ⅓ shredded cheese
   → Repeat ×2 more layers (total 3 layers of shells/meat/cheese)
   → Top: Remaining cheese (no shells on top—lets cheese melt evenly).
3. Cover and cook on LOW 1.5–2 hours or HIGH 45–60 mins—just until cheese is fully melted and bubbly. Do not overcook—shells stay crisp inside!
4. Turn off slow cooker. Let rest 10 mins (helps layers set).
5. Serve with tongs—each portion lifts out as a cheesy taco-stack! Top with fresh fixings.

PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 1 hr 30 mins (LOW), Total Time: 1 hr 45 mins, Servings: 6
Calories: 420, Net Carbs: 12g, Fats: 30g, Protein: 24g
✅ Keto-friendly as-is (check taco shell carbs—use low-carb or cheese-only “shells” for <5g net carbs/serving).