CrockPot Taco Spaghetti is a deliciously hearty and comforting dish that combines the flavors of tacos with the classic appeal of spaghetti.
Perfect for busy weeknights, this one-pot meal features savory ground beef, bell peppers, salsa, and taco seasoning, all simmered together in a slow cooker for maximum flavor.
With the addition of tender pasta and melted cheddar cheese, it’s a crowd-pleasing, easy-to-make dinner that the whole family will love!
Why You’ll Love This Recipe:
People will love CrockPot Taco Spaghetti because it’s the perfect blend of two beloved comfort foods—tacos and pasta—packed into one easy, flavorful dish.
The slow cooker does all the hard work, infusing the ingredients with rich, savory flavors while you go about your day.
The combination of seasoned ground beef, spicy salsa, and tender pasta creates a satisfying meal, and the melted cheddar cheese on top adds a creamy, indulgent touch.
Plus, it’s a versatile recipe that can be easily customized to suit different tastes, making it a hit with both kids and adults alike!
Whether you’re craving tacos or spaghetti, this dish delivers the best of both worlds in one delicious bite.
Key Ingredients:
Ground beef: The base of the dish, providing rich flavor and protein.
Taco seasoning: Adds a savory, spiced kick that gives the dish its signature taco flavor.
Salsa: Brings a tangy, zesty element to the sauce.
Crushed tomatoes: Provides a hearty, flavorful base for the sauce.
Corn: Adds a touch of sweetness and texture.
Spaghetti pasta: The perfect pasta to soak up the flavorful sauce.
Cheddar cheese: Melts beautifully on top, adding a creamy, cheesy finish.
Chicken broth: Helps cook the pasta and enhances the overall flavor.
CrockPot Taco Spaghetti
Ingredients:
1 lb lean ground beef
Salt and pepper to taste
1 medium red or green bell pepper, diced
15 oz crushed tomatoes
1 cup salsa
15 oz canned corn, drained
1 package taco seasoning (about 3 tablespoons)
2 ½ cups chicken broth
12 oz spaghetti pasta
2 cups shredded cheddar cheese
Fresh minced cilantro for garnish
Instructions:
Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until it’s crumbled and no longer pink. Season with salt and pepper to taste.
Transfer to Slow Cooker: Once cooked, transfer the beef to the bottom of a 6-quart (or larger) slow cooker.
Add Remaining Ingredients: To the slow cooker, add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth. Stir to combine everything evenly.
Cook on High: Cover and cook on high for 3-4 hours.
Add Spaghetti: Add the uncooked spaghetti pasta into the slow cooker, stirring to combine. Cook for an additional 10-20 minutes, or until the pasta is cooked to your liking.
Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it sit for 5 minutes to allow the cheese to melt.
Serve: Stir the melted cheese into the pasta. Garnish with freshly chopped cilantro, and serve.
Enjoy!
Notes:
Beef Substitute: You can easily swap out the ground beef for ground turkey or chicken for a leaner option. You can also use a plant-based ground meat if you prefer a vegetarian version.
Pasta Choice: While the recipe calls for spaghetti, you can use any pasta you like. Penne or rotini would work well, too—just adjust the cooking time accordingly.
Spice Level: If you like it spicier, you can add diced jalapeños or use a spicier salsa. If you’re feeding kids or prefer a milder flavor, opt for a mild salsa and reduce the taco seasoning to your taste.
