CrockPot Taco Spaghetti
This one-pot wonder is loaded with zesty Tex-Mex flavors and creamy goodness, making it a hit for dinner any day of the week. Perfect for potlucks, taco nights, or simply switching up your usual pasta routine!
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!