When it comes to comfort food, few dishes compare to a hearty bowl of spaghetti—unless, of course, it’s paired with bold taco flavors! Meet CrockPot Taco Spaghetti, the ultimate weeknight dinner that combines two family favorites: classic pasta and zesty Tex-Mex spices.
Creamy, cheesy, and bursting with flavor, this easy-to-make dish is destined to become a regular on your dinner table. Let’s explore why this recipe is a winner and how you can effortlessly recreate it at home.
Why You’ll Love CrockPot Taco Spaghetti
Effortless One-Pot Meal: Just toss everything into the slow cooker and let it do the work. Minimal prep, maximum flavor!
Bold Tex-Mex Flavor: Loaded with seasoned ground beef, taco spices, and creamy cheese, this dish adds a unique twist to traditional spaghetti.
Family-Friendly Favorite: Kids and adults alike will love its cheesy, satisfying goodness.
Perfect for Busy Days: A “set it and forget it” meal that’s ready when you are.
Customizable: Add toppings like avocado, sour cream, or jalapeños to make it your own.
Whether it’s for a cozy family dinner, a potluck, or taco night with a twist, this recipe checks all the boxes!
Ingredients for CrockPot Taco Spaghetti
- Ground Beef: Lean and flavorful, it’s the base of this dish.
- Salt & Pepper: To bring out all the other flavors.
- Bell Pepper (Red or Green): Adds a touch of sweetness and crunch.
- Crushed Tomatoes: A rich, robust tomato base.
- Salsa: Adds tangy heat and spices.
- Canned Corn: Sweetness and texture in every bite.
- Taco Seasoning: The key to bold, zesty flavor.
- Chicken Broth: Keeps the dish moist and savory.
- Spaghetti Pasta: The perfect base to soak up all the flavors.
- Shredded Cheddar Cheese: Melts into a creamy, cheesy topping.
- Cilantro: A fresh, vibrant garnish.
How to Make CrockPot Taco Spaghetti
Cook the Beef:
In a skillet over medium heat, cook the ground beef until browned. Season with salt and pepper.
Assemble in the Slow Cooker:
Add the cooked beef to the slow cooker. Layer in the diced bell peppers, crushed tomatoes, salsa, and corn.
Season and Mix:
Sprinkle taco seasoning and pour in chicken broth. Stir to combine.
Cook the Base:
Cover and cook on high for 3–4 hours.
Add the Pasta:
Stir in the spaghetti and cook for an additional 10–20 minutes, or until tender.
Top with Cheese:
Sprinkle shredded cheddar cheese over the top, cover, and let it melt for 5 minutes.
Finish with Cilantro:
Stir everything well and garnish with fresh cilantro before serving.
Storage Options
Refrigerator
Let the dish cool completely before storing in an airtight container. It will keep fresh in the fridge for 3–4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to restore its creamy texture.
Freezer
For longer storage, freeze portions in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently for a quick meal.
Variations and Substitutions
Switch Proteins: Use ground turkey, shredded chicken, or plant-based crumbles.
Adjust Heat: Add diced jalapeños or spicy taco seasoning for extra kick.
Try Different Cheeses: Swap cheddar for pepper jack, Colby, or queso fresco.
Add Veggies: Black beans, zucchini, or extra bell peppers make great additions.
Go Gluten-Free: Use gluten-free pasta or zucchini noodles.
Extra Creamy: Stir in cream cheese or sour cream for an even richer sauce.
Pin This Recipe for Later
Save this recipe to your Pinterest board and never lose track of this easy, comforting, and delicious meal. CrockPot Taco Spaghetti will quickly become a favorite for its unbeatable combination of flavor, ease, and versatility. Trust me—you’ll be making it again and again!
CrockPot Taco Spaghetti
Ingredients
- 1 lb lean ground beef
- Salt and pepper to taste
- 1 medium red or green bell pepper diced
- 15 oz crushed tomatoes
- 1 cup salsa
- 15 oz canned corn drained
- 1 package taco seasoning 3 tablespoons
- 2 ½ cups chicken broth
- 12 oz spaghetti pasta
- 2 cups shredded cheddar cheese
- Fresh cilantro minced (for garnish)
Instructions
Cook the Ground Beef:
- Heat a large skillet over medium-high heat. Crumble the ground beef into the skillet and cook until browned and no longer pink. Season with salt and pepper to taste.
Assemble the Ingredients:
- Transfer the cooked ground beef to the bottom of a 6-quart (or larger) slow cooker. Add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth. Stir everything to combine.
Cook the Base:
- Cover the slow cooker with the lid and cook on high for 3–4 hours.
Add the Spaghetti:
- Break the spaghetti in half (if needed) and add it directly to the slow cooker. Stir well, then cook for an additional 10–20 minutes, or until the pasta reaches your desired texture.
Add the Cheese:
- Sprinkle the shredded cheddar cheese evenly over the top of the spaghetti mixture. Cover the slow cooker and let it sit for 5 minutes, allowing the cheese to melt completely. Stir everything together to combine.
Garnish and Serve
- Top with freshly chopped cilantro for a pop of flavor and color. Serve warm and enjoy!
