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Crockpot Taco Spaghetti Recipe

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★★★★★

4.4 from 72 reviews

This Crockpot Taco Spaghetti combines the bold flavors of taco seasoning with the comforting texture of spaghetti noodles, all cooked together in a slow cooker for a hands-off, flavorful meal. Perfect for busy weeknights, it uses lean ground beef, diced tomatoes with green chilies, and beef broth to create a rich taco-infused sauce, topped with melted cheddar cheese and fresh cilantro for added brightness.

Ingredients

Scale

Meat and Seasonings

  • 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 Vegetables

  • 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)

Pasta and Cheese

  • 12 ounces dry regular spaghetti noodles
  • 8 ounces shredded cheddar cheese (or your preferred variety)

Instructions

  1. Brown the Beef: In a large skillet over medium heat, brown the lean ground beef until fully cooked and no longer pink, breaking it up into small pieces as it cooks. Drain excess fat if necessary.
  2. Prepare Crockpot Mixture: Add the cooked ground beef to your crockpot. Stir in the diced yellow onion, kosher salt, fresh cracked black pepper, and mild taco seasoning until evenly mixed.
  3. Add Liquids and Tomatoes: Pour in the canned Rotel mild diced tomatoes and green chilies along with the beef broth. Stir everything together to combine flavors.
  4. Add Pasta and Cilantro: Break the dry spaghetti noodles in half and add them to the crockpot alongside 2 tablespoons of the chopped cilantro. Stir gently to submerge the noodles in the liquid.
  5. Cook in Crockpot: Cover and cook on low for 3 to 4 hours, or until the spaghetti noodles are tender and have absorbed the flavors of the sauce. Stir occasionally during cooking to prevent noodles from sticking.
  6. Add Cheese and Garnish: Once the spaghetti is cooked, sprinkle the shredded cheddar cheese on top and cover for an additional 5 to 10 minutes to melt the cheese. Garnish with the remaining 1 tablespoon of fresh chopped cilantro before serving.

Notes

  • Use lean beef to reduce grease and calories.
  • Breaking the spaghetti noodles in half helps them cook more evenly in the crockpot.
  • If you prefer a spicier dish, substitute mild taco seasoning and Rotel with medium or hot versions.
  • Stir the spaghetti occasionally during cooking to avoid noodles clumping or sticking to the sides of the crockpot.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: crockpot taco spaghetti, slow cooker taco pasta, easy taco dinner, ground beef spaghetti, Tex-Mex spaghetti

Find it online: https://busyrecipe.com/crockpot-taco-spaghetti-recipe/