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
Units
Scale
- 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