CrockPot Taco Spaghetti combines the best of two worlds—tacos and pasta—into a flavorful, cheesy, and hearty meal. This one-pot wonder is perfect for busy weeknights or when you want something comforting without a lot of effort. Just toss everything into the slow cooker and let it do the work!
Why You’ll Love This Recipe?
Combines two crowd-pleasers: tacos and spaghetti
A hands-off, slow-cooker recipe that’s super easy to make
Rich, cheesy, and full of bold taco flavors
Perfect for meal prep or feeding a hungry crowd
Ingredients
Here’s a quick preview of the ingredients you’ll need. Be sure to check the full recipe card below for detailed measurements and the complete ingredient list.
- Ground beef or turkey
- Taco seasoning
- Spaghetti noodles
- Diced tomatoes and green chilies (like Rotel)
- Shredded cheese
Directions
Cook the Meat
Start by browning the ground beef or turkey in a skillet. Drain any excess fat and mix in the taco seasoning.
Layer in the CrockPot
In the CrockPot, layer the cooked meat, diced tomatoes with green chilies, and water or broth. Break the spaghetti noodles in half and add them on top, gently pressing them into the liquid.
Cook Low and Slow
Cover and cook on low for 2-3 hours, stirring occasionally to prevent the noodles from sticking. Once the pasta is tender, stir in the shredded cheese until melted and creamy.
Serve and Enjoy
Scoop the taco spaghetti into bowls and garnish with your favorite toppings, like diced avocado, chopped cilantro, or a dollop of sour cream.
Expert Tips and Tricks
Use broth instead of water for added flavor.
Break the spaghetti into smaller pieces to fit easily into the CrockPot and cook evenly.
Stir once or twice during cooking to keep the noodles from clumping together.
Recipe Variations and Possible Substitutions
Add beans: Black beans or pinto beans make a great addition for extra protein.
Spice it up: Add diced jalapeños or a splash of hot sauce for a spicy kick.
Switch the pasta: Use penne, rotini, or another short pasta for a twist.
Vegetarian option: Use plant-based ground meat or skip the meat altogether and add extra veggies.
Serving and Pairing Suggestions
Serve this dish with a side of tortilla chips and salsa or a simple green salad. For drinks, a chilled margarita or a refreshing lime soda pairs wonderfully.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water to keep it saucy.
FAQs
Can I use whole wheat or gluten-free pasta?
Yes! Both work well, but you may need to adjust the cooking time slightly.
Do I need to cook the pasta before adding it to the CrockPot?
Nope! The pasta cooks right in the CrockPot, soaking up all the taco flavors.
Can I double this recipe?
Absolutely! Just make sure your CrockPot is large enough to handle the extra volume.
Can I freeze this dish?
Yes, you can freeze leftovers in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Conclusion
CrockPot Taco Spaghetti is the ultimate comfort food mashup. It’s cheesy, flavorful, and ridiculously easy to make. Whether it’s for a busy weeknight or a family dinner, this dish is sure to please everyone at the table. Give it a try—you’ll love how simple and delicious it is!
Print
CrockPot Taco Spaghetti
- Prep Time: 15 minutes
- Cook Time: 4 hours 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Description
This CrockPot Taco Spaghetti is a fun twist on taco night! Juicy ground beef, tender spaghetti, taco spices, and melty cheese come together in a rich, flavorful sauce, all cooked effortlessly in the slow cooker. Perfect for busy weeknights or a family dinner that everyone will love!
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade)
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 oz) tomato sauce
- 3 cups beef broth (or chicken broth)
- 8 ounces spaghetti, broken in half
- 1 cup shredded cheddar cheese
- Optional toppings: chopped cilantro, diced avocado, sour cream, jalapeños
Instructions
- Brown the Ground Beef:
- In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess grease.
- Add chopped onion and garlic to the skillet, cooking until softened, about 2-3 minutes. Stir in taco seasoning and mix well.
- Assemble in the CrockPot:
- Transfer the beef mixture to the CrockPot.
- Add diced tomatoes with green chilies, tomato sauce, and beef broth. Stir to combine.
- Cook the Base:
- Cover and cook on low for 4 hours or on high for 2 hours to let the flavors meld.
- Add the Spaghetti:
- Stir in the broken spaghetti, making sure it’s submerged in the liquid. Cover and cook on high for an additional 20-25 minutes, or until the spaghetti is tender.
- Add Cheese and Serve:
- Stir in shredded cheddar cheese until melted and creamy.
- Serve hot, topped with your favorite garnishes like cilantro, avocado, or sour cream.
Notes
- For a creamier texture, add 1/2 cup of cream cheese or sour cream when stirring in the cheese.
- Adjust the spice level by using mild, medium, or hot diced tomatoes with green chilies.
- This dish is great for meal prep—store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg