CrockPot Taco Spaghetti is the ultimate fusion dish, combining the bold, savory flavors of a classic taco with the comforting heartiness of spaghetti. This dish brings together tender ground beef, taco-seasoned sauce, melted cheddar cheese, and perfectly cooked pasta—all simmered to perfection in a slow cooker. The crushed tomatoes, salsa, and bell peppers infuse every bite with a rich, slightly spicy kick, while the addition of corn adds a delightful sweetness that balances the flavors beautifully. Whether you’re looking for a weeknight dinner that’s easy to prepare or a fun twist on taco night, this dish delivers big flavor with minimal effort.
What makes this recipe truly special is its hands-off approach. By letting the slow cooker do the work, you get a dish that’s bursting with flavor and requires minimal cleanup. The beef soaks up the spices and seasonings as it simmers, the pasta cooks right in the sauce, and the cheese melts into a creamy, delicious finish. With every forkful, you’ll enjoy a satisfying combination of Tex-Mex spices and classic pasta comfort, making it a perfect meal for family dinners, meal prep, or casual gatherings.
Why You’ll Love This Recipe
• Easy One-Pot Meal: Everything cooks in the slow cooker, making cleanup a breeze.
• Flavor-Packed: Taco seasoning, salsa, and cheese create an irresistible combination.
• Great for Busy Nights: Set it and forget it—perfect for meal prep and weeknight dinners.
• Kid-Friendly: A fun twist on spaghetti that the whole family will love.
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
Detailed Instructions:
1. Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until crumbled and no longer pink. Season with salt and pepper to taste. Drain any excess grease.
2. Assemble in the Slow Cooker: Transfer the cooked beef to the bottom of a 6-quart (or larger) slow cooker. Add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth. Stir everything together until well combined.
3. Slow Cook: Cover the slow cooker with the lid and cook on high for 3-4 hours or low for 6-7 hours, allowing the flavors to meld together.
4. Add the Pasta: Break the spaghetti in half and add it to the slow cooker. Stir gently to ensure it is evenly submerged in the liquid. Cover and cook for an additional 10-20 minutes, stirring occasionally, until the pasta reaches your desired doneness.
5. Melt the Cheese: Sprinkle the shredded cheddar cheese evenly on top. Cover and let sit for about 5 minutes, or until the cheese melts. Stir to mix everything together.
6. Garnish and Serve: Sprinkle with fresh minced cilantro and serve hot. Enjoy with tortilla chips, avocado slices, or sour cream for extra flavor!
Tips:
• For extra heat, use a spicy salsa or add a pinch of red pepper flakes.
• To avoid mushy pasta, check the spaghetti frequently after 10 minutes to ensure it doesn’t overcook.
• Swap out ground beef for ground turkey or chicken for a lighter variation.
• Want a creamier texture? Stir in ¼ cup of sour cream before serving.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to prevent drying out.
• Freezing: Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in the microwave in 30-second intervals, stirring in between, or on the stovetop over low heat.
Enjoy this CrockPot Taco Spaghetti as a fun, flavorful twist on classic pasta with all the bold flavors of your favorite taco night!
