Name: Crockpot Taco Spaghetti Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Tex-Mex
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; 2 cups beef broth; 3 tablespoons fresh chopped cilantro (divide 2 tablespoons for filling and 1 tablespoon for garnish); 12 ounces dry regular spaghetti noodles; 8 ounces shredded cheddar cheese (or your preferred variety)

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Let me tell you, this Crockpot Taco Spaghetti Recipe is one of those meals that truly feels like a warm hug after a long day. It combines the bold flavors of taco seasoning with the comforting, familiar feel of spaghetti, all slow-cooked to perfection. Plus, tossing everything into a crockpot means you get to set it and forget it—ideal for busy weekdays or casual weekend gatherings.

I love how this recipe brings Tex-Mex flair to a classic pasta dinner. It’s not just flavorful but also super easy to customize, making it a staple in my recipe rotation whenever I need something satisfying that the whole family enjoys. You’ll find it’s perfect when you crave a hands-off dinner that still impresses.

Ingredients You’ll Need

These ingredients are straightforward and readily available but together they create this incredible flavor combo that’s savory and comforting. I usually recommend using fresh cilantro and good-quality beef broth to really lift the dish.

Lean ground beef: Using lean beef keeps the dish from getting greasy while still packing that meaty flavor.
Diced yellow onion: Adds a natural sweetness and depth to the taco sauce base.
Kosher salt: Enhances all the flavors without overpowering.
Fresh cracked black pepper: Brings just a little bite that plays nicely with the spices.
Mild taco seasoning: I prefer mild to keep it family-friendly, but feel free to adjust spice levels.
Rotel mild diced tomatoes and green chilies: These add both moisture and a gentle kick without overwhelming heat.
Dry regular spaghetti noodles: They cook perfectly in the crockpot with the sauce, absorbing all that delicious flavor.
Beef broth: This adds richness and helps cook the pasta right in the sauce for that tender bite.
Shredded cheddar cheese: Melts smoothly into the dish for a creamy finish; I sometimes mix in Monterey Jack.
Fresh chopped cilantro: Dividing it between inside the dish and garnish adds brightness and freshness.

Variations

I love putting my own spin on this Crockpot Taco Spaghetti Recipe depending on what’s in the fridge or who I’m cooking for. You can keep it simple or kick it up a notch to suit your cravings and dietary preferences.

Variation: Swap the ground beef for ground turkey or chicken for a leaner option—I’ve done this when trying to lighten up the dinner without losing flavor.
Vegetarian version: Replace beef with a mix of black beans and corn. It’s surprisingly hearty and keeps that taco vibe alive.
Spice level adjustment: If you like more heat, add a diced jalapeño or use spicy taco seasoning instead of mild.
Cheese swap: Sometimes I use pepper jack or a Mexican cheese blend for an extra creamy texture and a little zing.
Adding veggies: Toss in bell peppers or zucchini for extra color and nutrition—just chop them small so they cook through in the crockpot.

How to Make Crockpot Taco Spaghetti Recipe

Step 1: Brown your ground beef and onion

Start by browning the lean ground beef with diced yellow onions in a skillet over medium heat. This step adds rich depth to your Crockpot Taco Spaghetti Recipe. Make sure to break up the meat into small crumbles for even cooking. Once browned, drain excess fat, which helps keep the final dish from being too greasy.

Step 2: Combine beef, seasonings, and liquids in the crockpot

Transfer the browned beef and onions to your crockpot. Add kosher salt, freshly cracked black pepper, and the mild taco seasoning packets. Next, pour in the entire can of Rotel and the beef broth—this is crucial for cooking the spaghetti later while soaking up all the flavors. Give it a gentle stir to set the stage for slow cooking magic.

Step 3: Add dry spaghetti and cilantro

Break the dry spaghetti noodles in half so they fit easily in the crockpot, then scatter them evenly over the mixture. Sprinkle in two tablespoons of chopped fresh cilantro—this adds a wonderful layer of freshness that complements the taco spices perfectly. Do not stir yet; this helps prevent the noodles from sticking together as they cook.

Step 4: Cook low and slow

Cover the crockpot and cook on low for 3 to 4 hours. It’s tempting to rush, but slow cooking really lets the noodles absorb the flavor and soften beautifully. Avoid opening the lid too often, as this lets heat escape and can increase cooking time. Give everything a gentle stir about halfway through, if you can, to ensure even cooking.

Step 5: Stir in cheese and finish

Once the spaghetti is tender and all the flavors melded together, sprinkle the shredded cheddar cheese over the top. Gently fold it in until melty and creamy. This finishing touch adds the smooth texture I love that balances the slight tang of the tomatoes and the mild kick of seasoning.

How to Serve Crockpot Taco Spaghetti Recipe

A white plate filled with a single layer of spaghetti noodles mixed with a light red tomato sauce and small brown minced meat pieces, scattered with small green parsley leaves all over. A silver fork is lifting a twirl of noodles from the center of the plate, showing the texture of the sauce and meat clearly. In the background, there is another white bowl filled with more spaghetti and minced meat, with a small wooden bowl of chopped green herbs behind it. The scene is set on a white marbled surface with a black and white striped cloth and some scattered cheddar cheese shreds. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Whenever I serve Crockpot Taco Spaghetti Recipe, I always top it with that last tablespoon of fresh chopped cilantro for brightness and a dollop of sour cream for creaminess. Sometimes I like a squeeze of fresh lime juice on top to add a punch of freshness that cuts through all the richness.

Side Dishes

I pair this dish with a simple green salad dressed in lime vinaigrette and some warm, crispy tortilla chips on the side. It balances out the hearty pasta and adds a fun Tex-Mex crunch to the meal.

Creative Ways to Present

For a fun twist at casual dinner parties, I’ve served Crockpot Taco Spaghetti Recipe in shallow bowls and topped it with colorful layers of diced avocado, sliced olives, and even pickled jalapeños. It makes it feel festive yet approachable, and your friends will appreciate the effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen after sitting overnight, making it a great next-day lunch or quick dinner. Just make sure to cool it before refrigerating to keep everything fresh.

Freezing

This Crockpot Taco Spaghetti Recipe freezes well, which has saved me more than once! I portion it out into freezer-safe containers, leaving a little room for expansion. When ready, thaw overnight in the fridge and reheat gently to keep the texture nice.

Reheating

For reheating, I like using a microwave on medium power to avoid drying out the pasta or overcooking the cheese. Adding a splash of broth or water helps loosen it back up. Alternatively, reheating gently in a skillet over low heat with a bit of broth works wonderfully and freshens up the texture.

FAQs

Can I use gluten-free pasta in this Crockpot Taco Spaghetti Recipe?

Yes! You can swap regular spaghetti for your favorite gluten-free noodles. Just keep in mind that cooking times might vary, and some gluten-free pastas can become mushy if left in the crockpot too long. I recommend adding the gluten-free pasta later in the cooking process or cooking it separately and mixing it in at the end.
How do I prevent the spaghetti from clumping together in the crockpot?

Break the spaghetti noodles in half before adding and spread them evenly over the beef mixture without stirring immediately. Stir gently about halfway through cooking to help separate the noodles. Also, using enough beef broth ensures the noodles stay submerged and cook evenly.
Can I make this Crockpot Taco Spaghetti Recipe in an Instant Pot?

Definitely! You can brown the beef using the sauté function, then add the rest of the ingredients. Cook on high pressure for about 8 minutes, followed by a quick release. Just be sure to stir in the cheese after cooking. Instant Pot makes it even faster without sacrificing flavor.
Is this recipe kid-friendly?

Absolutely! Using mild taco seasoning ensures it’s flavorful without being too spicy, which works well for kids. You can always scale back on the spices or leave out the green chilies if your little ones prefer gentler flavors.
What’s the best cheese to use in this Crockpot Taco Spaghetti Recipe?

I usually go with sharp cheddar because it melts great and offers that classic cheesy punch. But Monterey Jack or a Mexican blend also work wonderfully if you want a creamier texture or a bit of extra flavor complexity.

Final Thoughts

This Crockpot Taco Spaghetti Recipe is one of my go-to dishes when I want something cozy yet exciting without the fuss. It’s easy to prep, feeds a crowd, and leftovers are just as delicious as day one. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again for those busy nights or casual get-togethers with friends and family.