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
Scale
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