Crockpot Taco Spaghetti Recipe
If you love the ease of slow cooker meals but crave something with a fun Southwest twist, this Crockpot Taco Spaghetti Recipe is going to become your new weeknight hero. It’s like your favorite taco flavors cozying up with spaghetti noodles, making for a comforting dish that’s both hands-off and totally satisfying. Whether you’re feeding a hungry family or want an effortless dish to come home to, this recipe fits the bill perfectly.
What makes this Crockpot Taco Spaghetti Recipe so special is how it blends simple ingredients—like taco seasoning, ground beef, and shredded cheese—with spaghetti noodles all cooked together in one pot. I remember the first time I made it; the cheesy, savory aroma filled my kitchen and got everyone excited for dinner. Plus, it’s great for busy days when you want a tasty meal without hovering over the stove.
Ingredients You’ll Need
These ingredients come together to create a well-balanced, flavorful meal that’s familiar but with a taco-inspired kick. Keeping things straightforward means they’re easy to find in most grocery stores, and the beef broth helps the spaghetti cook perfectly in the crockpot without drying out.
- Lean ground beef: I use lean to cut down on grease but still get great flavor and texture.
- Diced yellow onion: Adds sweetness and depth to the meat mixture.
- Kosher salt: Enhances all the flavors without overpowering them.
- Fresh cracked black pepper: Gives a little subtle heat and complexity.
- Mild taco seasoning packets: Two packets pack in plenty of that signature taco flavor everyone loves.
- Rotel mild diced tomatoes and green chilies: Adds juiciness with a mild kick and a touch of Southwest flair.
- Dry regular spaghetti noodles: Go for regular spaghetti, not whole wheat or gluten-free, for best texture in the crockpot.
- Beef broth: The magic liquid that helps cook the noodles and keeps everything moist.
- Shredded cheddar cheese: I love sharp cheddar, but you can swap in Monterey Jack or a Mexican blend for a different twist.
- Fresh chopped cilantro: Dividing it into part for the filling and part for garnish adds freshness and bursts of color.
Variations
I love making this Crockpot Taco Spaghetti Recipe my own, and you’ll find it’s easy to tweak depending on what you have on hand or your dietary preferences. Feel free to experiment and make it truly yours!
- Switch up the protein: I’ve tried ground turkey or even shredded chicken with taco seasoning for a leaner option—still delicious!
- Spice level: Use hot taco seasoning or add diced jalapeños if you want more heat. Mild works great for kids.
- Vegetarian version: Swap ground beef for a plant-based crumble or extra beans, adding a little extra broth if needed.
- Cheese alternatives: Pepper jack replaces cheddar well if you want some extra zing.
- Spaghetti alternatives: Penne or rotini can work if you don’t have spaghetti, just adjust the cooking time.
How to Make Crockpot Taco Spaghetti Recipe
Step 1: Brown the Beef and Onions
Start by browning the ground beef and diced onion in a skillet over medium heat. This step ensures the beef gets nicely caramelized and the onions soften, adding flavor depth you just can’t skip. Drain any excess grease, then season with salt, pepper, and the taco seasoning packets to coat evenly before dumping it all into your crockpot.
Step 2: Assemble Ingredients in the Crockpot
Once your beef mixture is in the crockpot, add the Rotel tomatoes with their juices, dry spaghetti noodles (broken in half so they fit), beef broth, and two tablespoons of chopped cilantro. Give everything a gentle stir to combine, but don’t stir too vigorously—you want the noodles to cook evenly without getting mushy.
Step 3: Cook Low and Slow
Cover and cook on low for about 3 to 4 hours. Check around 3 hours to see how the noodles are coming along—timing can vary depending on your crockpot. You want the noodles tender but not falling apart. If it seems a bit dry, sprinkle a little extra broth or water on top before cooking.
Step 4: Stir in Cheese and Finish
When the pasta is perfectly cooked, stir in the shredded cheddar cheese until melted and creamy. I usually turn off the crockpot and let it sit for five minutes to let the cheese get nice and gooey without overcooking. Finish by sprinkling the remaining tablespoon of fresh cilantro on top for a fresh touch.
How to Serve Crockpot Taco Spaghetti Recipe
Garnishes
I’m big on garnishes because they really brighten the dish. I love adding dollops of sour cream, extra shredded cheese, sliced avocado, or a squeeze of fresh lime juice. A handful of crunchy tortilla strips on top also adds a fun texture contrast that’s hard to resist.
Side Dishes
To round out the meal, I usually serve this Crockpot Taco Spaghetti Recipe with a simple green salad or some roasted veggies. A side of Mexican street corn or a warm crusty bread also pairs beautifully, soaking up all the cheesy, flavorful sauce.
Creative Ways to Present
If you’re serving this for a casual dinner party or want to jazz it up, try making individual servings in small ramekins topped with cheese and baked under the broiler for a crispy top. You could also layer it in a casserole dish with extra cheese on top and bake it to give it a baked pasta vibe with a taco twist.
Make Ahead and Storage
Storing Leftovers
Leftovers are a lifesaver with this recipe! I keep mine in an airtight container in the fridge for up to 4 days. Just give the spaghetti a good stir before storing to keep the cheese mixed in evenly, and it reheats beautifully.
Freezing
I’ve frozen leftover Crockpot Taco Spaghetti Recipe a couple of times with decent results. Freeze in single servings so you can thaw and reheat just what you need. It’s best to thaw in the fridge overnight before reheating to keep flavors fresh and the texture intact.
Reheating
To reheat, I pop it in the microwave covered with a damp paper towel to keep it from drying out, stirring halfway through. You can also reheat gently on the stove with a splash of broth or water to loosen it up if it looks a bit thick.
FAQs
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Can I use gluten-free pasta in the Crockpot Taco Spaghetti Recipe?
Yes, you can use gluten-free pasta, but keep in mind that gluten-free noodles may cook differently and become softer faster in the slow cooker. I recommend checking the pasta earlier than the recipe suggests to avoid overcooking and adjusting the liquid accordingly.
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Is it necessary to brown the beef before adding it to the crockpot?
Browning the beef and onions beforehand adds depth of flavor and helps reduce excess fat. While you can skip it, the overall taste and texture won’t be quite as rich or appealing. Plus, browning is pretty quick and worth the extra step.
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How do I prevent the spaghetti from getting mushy?
Breaking the spaghetti in half and stirring gently after adding them to the crockpot helps cooking evenly. Also, avoid stirring during the cooking process as much as possible and check the noodles around 3 hours to prevent overcooking.
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Can I make this Crockpot Taco Spaghetti Recipe vegetarian?
Absolutely! Replace the beef with a plant-based crumble or a mix of beans like black beans or pinto beans. You might want to add extra broth and seasoning to keep the flavors bold and the texture just right.
Final Thoughts
This Crockpot Taco Spaghetti Recipe has become a go-to comfort meal in my household because it’s flavorful, easy, and feeds a crowd without much fuss. I hope you find as much joy in making and eating it as I do. Trust me, when you’re juggling busy days, having this warm, cheesy, taco-infused pasta waiting for you is a little bit of magic—and one I highly recommend sharing with friends and family.
Print
Crockpot Taco Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
This comforting Crockpot Taco Spaghetti recipe combines the bold flavors of seasoned ground beef and Rotel diced tomatoes with green chilies, all slow-cooked with spaghetti noodles for an easy, one-pot Tex-Mex inspired meal. The cheesy finish topped with fresh cilantro makes it a delicious, family-friendly dinner perfect for busy weeknights.
Ingredients
Meat and Seasoning
- 2 pounds lean ground beef
- ¾ cup diced yellow onion
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 ounces (2 1-ounce packets) mild taco seasoning
Liquids and Tomato
- 28 ounces can Rotel mild diced tomatoes and green chilies
- 2 cups beef broth
Pasta and Cheese
- 12 ounces dry regular spaghetti noodles
- 8 ounces shredded cheddar cheese (or your preferred variety)
Garnish
- 3 tablespoons fresh chopped cilantro (Divide 2 tablespoons for filling and 1 tablespoon for garnish)
Instructions
- Prepare the ground beef mixture: In a skillet over medium heat, brown the lean ground beef with diced yellow onion, kosher salt, and black pepper until fully cooked and the onions are soft. Drain any excess fat and stir in the mild taco seasoning until evenly distributed.
- Layer ingredients in crockpot: Place the cooked ground beef mixture at the bottom of the crockpot. Add 2 tablespoons of fresh chopped cilantro to enhance flavor. Pour the entire can of Rotel diced tomatoes and green chilies over the beef.
- Add the spaghetti and broth: Break the dry spaghetti noodles in half and scatter evenly over the mixture in the crockpot. Pour 2 cups of beef broth on top, ensuring the noodles are largely covered for even cooking.
- Cook the spaghetti: Cover the crockpot and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, stirring occasionally to prevent noodles from sticking together or to the pot.
- Add cheese and garnish: Once the noodles are tender and the mixture is well combined, sprinkle 8 ounces of shredded cheddar cheese evenly over the top. Cover again and let the cheese melt for about 10 minutes. Garnish with the remaining 1 tablespoon of fresh chopped cilantro before serving.
Notes
- Use lean ground beef (at least 90% lean) to reduce excess fat during cooking.
- If you prefer spicier flavors, choose medium or hot Rotel diced tomatoes and taco seasoning instead of mild.
- Stir the mixture midway through cooking to prevent noodles from clumping or sticking to the crockpot sides.
- For a creamier texture, add ½ cup of sour cream or cream cheese before adding the cheese topping.
- You can substitute cheddar cheese with Monterey Jack or a Mexican blend for different flavor profiles.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop with a splash of beef broth to loosen the sauce.
Keywords: Crockpot, Taco Spaghetti, Slow Cooker, One-Pot Meal, Tex-Mex, Ground Beef, Easy Dinner, Family Meal
