Crockpot Taco Spaghetti Recipe
This Crockpot Taco Spaghetti is a hearty, flavorful dish that combines classic taco spices with comforting spaghetti noodles, slow-cooked to perfection. It’s an easy one-pot meal that is ideal for busy weeknights, combining lean ground beef, mild taco seasoning, diced tomatoes with green chilies, and melted cheddar cheese, all topped with fresh cilantro for a bright finish.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American Fusion
Ingredients
Scale
Main Ingredients
- 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
- 28 ounces can Rotel mild diced tomatoes and green chilies
- 12 ounces dry regular spaghetti noodles
- 2 cups beef broth
- 8 ounces shredded cheddar cheese (or your preferred variety)
- 3 tablespoons fresh chopped cilantro (Divide into 2 tablespoons for filling and 1 tablespoon for garnish)
Instructions
- Prepare the Ingredients: Dice the yellow onion and chop the fresh cilantro, separating 2 tablespoons for mixing and reserving 1 tablespoon for garnish.
- Brown the Ground Beef: In a skillet over medium heat, cook the lean ground beef with diced onion until beef is browned and the onions are tender. Drain any excess fat.
- Combine Ingredients in Crockpot: Transfer the cooked beef and onion mixture to the crockpot. Add taco seasoning, Rotel diced tomatoes with green chilies, beef broth, salt, and pepper. Stir well to combine.
- Add Spaghetti Noodles: Break the dry spaghetti noodles in half and stir them evenly into the crockpot mixture, ensuring they are submerged in liquid.
- Cook in Crockpot: Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours, until the spaghetti noodles are tender and have absorbed the flavors.
- Add Cheese and Cilantro: About 15 minutes before serving, stir in 6 ounces of shredded cheddar cheese and 2 tablespoons of chopped cilantro, allowing the cheese to melt thoroughly.
- Serve: Scoop the taco spaghetti into bowls and garnish with the remaining 1 tablespoon of fresh chopped cilantro and the remaining 2 ounces of shredded cheddar cheese if desired. Enjoy warm.
Notes
- For a spicier kick, use hot taco seasoning or add extra diced jalapeños.
- Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer, use gluten-free spaghetti noodles to make this recipe gluten-free.
- Adding black beans or corn can enhance texture and nutrition.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.
Keywords: crockpot taco spaghetti, slow cooker spaghetti, taco pasta, ground beef recipe, easy weeknight dinner, comfort food
Find it online: https://mjrecipe.com/crockpot-taco-spaghetti-recipe/