Crockpot Taco Spaghetti Recipe
If you’re looking for that perfect comfort meal that’s both easy and packs a flavorful punch, this Crockpot Taco Spaghetti Recipe is a total game-changer. I first stumbled on this combo when I wanted to jazz up a simple spaghetti dinner, and now it’s a go-to for busy weeknights or any time I’m craving something warm and satisfying with a little Tex-Mex twist. The beauty? You toss everything in your crockpot and let it work its magic, freeing you up for other things without sacrificing flavor.
This Crockpot Taco Spaghetti Recipe hits that sweet spot between familiar and fun — it’s pasta night with a taco flair that’s surprisingly comforting and fresh. Whether you’re feeding a hungry family or meal prepping for the week, this recipe delivers delicious layers of cheesy, meaty goodness with minimal effort. Trust me, it’s worth having this one saved for those days when you want cozy but don’t want to spend hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in creating that rich, savory taco-spaghetti fusion. When shopping, fresh onions and cilantro really brighten the dish, so don’t skip on good quality produce. Plus, using Rotel tomatoes adds just the right mild kick without being overpowering.
- Lean ground beef: Using lean beef keeps the dish from getting greasy while still packing protein.
- Diced yellow onion: Adds sweetness and depth — I like to chop these finely so they melt into the sauce.
- Kosher salt: Essential for seasoning, but feel free to adjust to your taste.
- Fresh cracked black pepper: Freshly ground gives a bit more punch than pre-ground.
- Mild taco seasoning: Two packets usually do the trick for that classic taco flavor without too much heat.
- Rotel mild diced tomatoes and green chilies: This canned combo adds a subtle zest and moisture to the sauce.
- Dry regular spaghetti noodles: Regular spaghetti works best here; I usually break them in half for easier cooking in the crockpot.
- Beef broth: Adds richness and helps the pasta cook right in the sauce.
- Shredded cheddar cheese: I go for sharp cheddar for extra flavor, but any melty cheese you love will do.
- Fresh chopped cilantro: Divided to mix into the dish and to garnish at the end, cilantro provides that fresh, herbaceous lift.
Variations
I love mixing things up depending on what I have on hand or the mood everyone’s in. This recipe is super flexible, so don’t hesitate to make it your own by swapping or adding ingredients to fit your taste or dietary needs.
- Variation: I sometimes swap ground beef for ground turkey or chicken for a lighter version. It still tastes great and cooks up just as tender in the crockpot.
- Spice it up: Add a pinch of cayenne pepper or use spicy taco seasoning if you want some heat. I usually keep it mild for the kids but love the kick when it’s just adults eating.
- Vegetarian version: Replace beef with textured vegetable protein or beans, and double the veggies like bell peppers and corn. The taco seasoning still works wonders here!
- Cheese options: Try pepper jack or a blend of Mexican cheeses to vary the flavor profile.
- Make it a one-pot meal: Toss in some black beans or frozen corn during the last hour for added texture and nutrition.
How to Make Crockpot Taco Spaghetti Recipe
Step 1: Brown the Beef and Sauté Onions
This step is a little head start before the crockpot to deepen the flavors. I like to cook the ground beef on the stovetop over medium heat, breaking it up as it browns. Once it’s mostly cooked, toss in the diced onions and let them soften for a few minutes. Then, drain any excess grease so your sauce won’t be oily. Season with salt, pepper, and add the taco seasoning packets, stirring to coat everything evenly. This base layer will make your Crockpot Taco Spaghetti Recipe pop with flavor.
Step 2: Assemble Everything in the Crockpot
Now for the magic — add your browned beef mixture to the slow cooker along with the Rotel tomatoes (juice and all), beef broth, and half of your chopped cilantro. Break spaghetti noodles in half and layer them in next. Give it a gentle stir to make sure noodles are submerged, but don’t overmix or they’ll get mushy. Cover and set your crockpot to low for about 4 hours or high for 2-3 hours. Keep an eye on it near the end so noodles don’t overcook.
Step 3: Finish with Cheese and Cilantro
Once the noodles are tender and the sauce has thickened nicely, sprinkle the shredded cheddar cheese over the top and cover for about 5-10 minutes to melt it into the dish. Then, stir gently to combine the cheesy goodness throughout. Finally, add the remaining fresh cilantro on top right before serving for a fresh, bright finish that balances the rich flavors perfectly.
How to Serve Crockpot Taco Spaghetti Recipe
Garnishes
I always top this spaghetti with a little extra fresh cilantro and a sprinkle of cheese, sometimes even a dollop of sour cream for creaminess. A few slices of jalapeño or a dash of hot sauce can also add a nice zing if you’re feeling adventurous. Avocado chunks or guacamole on the side are another favorite of mine—they add a lovely coolness to counter the taco spices.
Side Dishes
To round out the meal, I often serve a simple side salad with lime vinaigrette or some warm tortilla chips with salsa. A side of corn on the cob or roasted veggies also complements the rich flavors very well. Since this dish is so hearty, lighter sides work best to balance everything.
Creative Ways to Present
For parties or family gatherings, I like to serve this Crockpot Taco Spaghetti Recipe in a large casserole dish topped with extra cheese and fresh cilantro. You can also offer a DIY topping bar with diced tomatoes, olives, sliced jalapeños, and shredded lettuce so everyone can customize their plates. It’s always a hit that way and makes dinner feel a little festive without extra fuss in the kitchen.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they stay delicious for about 3-4 days. Leftover Crockpot Taco Spaghetti Recipe actually tastes even better the next day once the flavors have melded together. Just be sure to cool it down before sealing and refrigerating to keep everything fresh.
Freezing
If I have a big batch, I freeze portions in freezer-safe containers or bags. To avoid pasta turning mushy, I usually freeze the meat-tomato sauce separately from the spaghetti, then combine when reheating. It’s worked well for me and makes quick lunches or weeknight meals stress-free.
Reheating
To reheat, I gently warm the leftovers in a skillet on medium heat, adding a splash of broth or water to loosen the sauce if needed. You can also microwave it covered, stirring midway to heat evenly. Avoid overheating to keep the pasta from drying out or becoming gummy.
FAQs
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Can I use other types of pasta for the Crockpot Taco Spaghetti Recipe?
Absolutely! While regular spaghetti noodles work best because they cook evenly and hold up well in the crockpot, you can use penne or rotini for a slightly different texture. Just be mindful of cooking times, as some pastas cook faster and might turn mushy.
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Do I need to pre-cook the ground beef before adding to the crockpot?
Yes, browning the ground beef before adding it to the crockpot helps develop richer flavor and lets you drain excess fat. It also ensures the beef is safely cooked and tender by the end of the slow cooking process.
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Is it okay to leave the spaghetti noodles whole?
Breaking the spaghetti in half helps the noodles fit better in the crockpot and cook more evenly. Leaving them whole might mean you get long strands that cook unevenly or don’t get fully coated in the sauce.
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Can I make this recipe gluten-free?
Definitely! Simply swap the regular spaghetti for your favorite gluten-free pasta. Just watch the cooking time closely as gluten-free pastas sometimes cook faster and can become mushy if overcooked.
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What if I don’t have Rotel tomatoes?
You can substitute with diced tomatoes mixed with a small amount of diced green chilies to mimic that flavor. Fresh diced tomatoes can work too, but the canned versions give a nice, consistent mild heat and moisture.
Final Thoughts
This Crockpot Taco Spaghetti Recipe has become one of those dependable, feel-good meals I turn to when life gets hectic but I still want something delicious waiting at the end of the day. It’s easy, flexible, and somehow brings together the best of two worlds—comfort pasta and bold taco flavors. I hope it becomes a favorite for you too, so you can enjoy dinner without the fuss, just like I do with my family every week.
Print
Crockpot Taco Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
This Crockpot Taco Spaghetti combines the comforting flavors of classic spaghetti with a zesty taco twist, all slow-cooked to perfection in your crockpot. Ground beef seasoned with taco spices simmers alongside diced tomatoes, green chilies, and beef broth, melding into a flavorful sauce. Spaghetti noodles cook directly in the crockpot, absorbing the savory juices, and the dish finishes with a generous sprinkle of melted cheddar cheese and fresh cilantro for a delicious, easy-to-make weeknight meal.
Ingredients
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 canned 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
- Brown the Meat and Sauté Onions: In a large skillet over medium heat, cook 2 pounds lean ground beef with ¾ cup diced yellow onion until the beef is browned and the onions are softened. Drain any excess grease to keep the dish from being oily.
- Season the Meat: Add ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, and 2 ounces of mild taco seasoning to the browned beef. Stir well to combine so the meat is evenly coated with the spices.
- Combine Ingredients in Crockpot: Transfer the seasoned beef mixture into the crockpot. Add 28 ounces canned Rotel mild diced tomatoes and green chilies, 2 cups beef broth, and 2 tablespoons of the fresh chopped cilantro. Stir everything together to combine.
- Add Dry Spaghetti: Break the 12 ounces of dry spaghetti noodles in half and layer them on top of the meat mixture in the crockpot. Press the noodles down gently so they are partially submerged in the liquid, but avoid stirring them in to prevent clumping.
- Cook in Crockpot: Cover the crockpot and cook on low for 2 to 3 hours. After the first 90 minutes, carefully stir the noodles into the sauce to ensure even cooking. Continue cooking until the pasta is tender and has absorbed most of the liquid.
- Add Cheese and Cilantro: Once the spaghetti is cooked through, sprinkle 8 ounces shredded cheddar cheese over the top along with the remaining 1 tablespoon fresh chopped cilantro. Cover the crockpot briefly to allow the cheese to melt, about 5 to 10 minutes.
- Serve: Serve the taco spaghetti hot, garnished with extra cilantro if desired, for a flavorful and hearty meal that’s perfect for families or casual get-togethers.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- Feel free to use your favorite cheese such as Monterey Jack or a Mexican blend for different flavor profiles.
- If you prefer a spicier dish, swap the mild Rotel and taco seasoning for medium or hot versions.
- Adding diced bell peppers or black beans can boost nutrition and add texture.
- Ensure not to overcook the spaghetti to avoid mushiness; check tenderness after 2 hours of cooking.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily in the microwave or stovetop.
Keywords: Crockpot taco spaghetti, taco spaghetti, slow cooker spaghetti, easy taco dinner, taco pasta, ground beef spaghetti, cheesy taco pasta
