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
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 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