Crockpot Taco Spaghetti is a delightful fusion of two beloved dishes—tacos and spaghetti! Perfect for busy weeknights or casual family dinners, this recipe delivers bold taco flavors with the comfort of pasta. With minimal prep and a slow cooker doing most of the work, it’s an easy, crowd-pleasing meal you’ll want to make again and again.
What Is Crockpot Taco Spaghetti?
Crockpot Taco Spaghetti combines the zesty spices of taco seasoning, savory ground meat, and hearty pasta in a single, slow-cooked dish. The addition of Rotel (diced tomatoes with green chilies) and cheese gives it a Tex-Mex twist, making it a unique, cheesy, and flavorful dinner option.
Why You’ll Love This Recipe
- Effortless Preparation: Minimal cooking required; the crockpot handles the rest.
- Family-Friendly: A dish both kids and adults will enjoy.
- Customizable: Easily adaptable to different tastes or dietary needs.
- Perfect for Meal Prep: Makes delicious leftovers that reheat beautifully.
Ingredients
- 1 lb (450 g) ground beef or ground turkey
- 1 small onion, diced
- 1 packet taco seasoning
- 1 (10 oz/284 g) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz/425 g) can tomato sauce
- 3 cups (720 ml) chicken or beef broth
- 8 oz (225 g) spaghetti, broken in half
- 1½ cups (170 g) shredded cheddar cheese
- ½ cup (56 g) shredded mozzarella cheese (optional)
- Fresh cilantro or green onions, chopped, for garnish
Step-by-Step Instructions
Preparing the Meat Mixture
- In a skillet over medium heat, cook the ground beef or turkey with the diced onion until the meat is browned and fully cooked. Drain any excess grease.
- Stir in the taco seasoning and cook for an additional minute to coat the meat evenly.
Assembling in the Crockpot
- Transfer the cooked meat mixture to the slow cooker. Add the Rotel, tomato sauce, and broth. Stir to combine all ingredients.
Slow Cooking
- Cover the slow cooker and cook:
- On low for 3-4 hours, or
- On high for 1-2 hours.
Adding the Spaghetti
- About 30 minutes before serving, add the spaghetti to the slow cooker. Ensure the pasta is fully submerged in the liquid, stirring occasionally to prevent sticking.
- Cook until the spaghetti is tender.
Adding the Cheese
- Stir in the shredded cheddar cheese and mozzarella (if using) until melted and creamy.
Serving Suggestions
- Garnish with freshly chopped cilantro or green onions for a burst of freshness.
- Pair with tortilla chips or garlic bread for a fun twist.
- Add a dollop of sour cream or guacamole for extra taco-inspired flavor.
Storing and Freezing
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop, adding a splash of broth if needed to prevent dryness.
Freezing Instructions
- Allow the dish to cool completely before transferring it to a freezer-safe container.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe Variations
- Protein Options: Swap ground beef for ground turkey, chicken, or even plant-based crumbles for a vegetarian option.
- Pasta Alternatives: Use gluten-free spaghetti or other pasta shapes like penne or macaroni.
- Extra Veggies: Add bell peppers, corn, or black beans for added texture and nutrition.
- Spicy Kick: Use hot Rotel or add diced jalapeños for more heat.
FAQs
Can I make this recipe without a slow cooker?
Yes! Prepare the dish on the stovetop by simmering the sauce ingredients and cooked meat in a large pot. Add the spaghetti and cook until tender, stirring frequently.
What can I use instead of Rotel?
Substitute with a can of diced tomatoes and a small can of green chilies.
How can I prevent the spaghetti from sticking?
Stir the pasta occasionally after adding it to the slow cooker and ensure there’s enough liquid to submerge the noodles.
Crockpot Taco Spaghetti is a delicious, comforting dish that’s as simple to prepare as it is satisfying to eat. With bold flavors, gooey cheese, and the convenience of a slow cooker, this recipe is a must-try for anyone looking for a hearty, fuss-free meal. Ready to make your family’s new favorite dinner? Let us know how it turned out in the comments below!
PrintCrockpot Taco Spaghetti Recipe
- Total Time: 3 hours 10 minutes (on low)
- Yield: 4-6 servings
Description
This Crockpot Taco Spaghetti combines the zesty flavors of tacos with comforting pasta, all cooked together in a slow cooker for a simple, family-friendly meal. It’s cheesy, hearty, and bursting with Tex-Mex flavors.
Ingredients
- 1 lb (450 g) ground beef or ground turkey
- 1 small onion, diced
- 1 packet taco seasoning
- 1 (10 oz/284 g) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz/425 g) can tomato sauce
- 3 cups (720 ml) chicken or beef broth
- 8 oz (225 g) spaghetti, broken in half
- 1½ cups (170 g) shredded cheddar cheese
- ½ cup (56 g) shredded mozzarella cheese (optional)
- Fresh cilantro or green onions, chopped, for garnish
Instructions
- Cook the Meat:
In a skillet over medium heat, cook the ground beef or turkey and diced onion until browned and fully cooked. Drain any excess grease. Stir in taco seasoning and cook for 1 additional minute. - Assemble in Slow Cooker:
Transfer the meat mixture to the slow cooker. Add Rotel, tomato sauce, and broth. Stir to combine. - Cook:
Cover and cook on low for 3-4 hours or high for 1-2 hours. - Add Pasta:
About 30 minutes before serving, add the spaghetti to the slow cooker. Ensure the noodles are fully submerged in the liquid, stirring occasionally to prevent sticking. Cook until the spaghetti is tender. - Add Cheese:
Stir in the shredded cheddar cheese and mozzarella (if using) until melted and creamy. - Serve:
Garnish with cilantro or green onions and serve hot.
Notes
- Liquid Levels: Ensure there’s enough liquid in the slow cooker to submerge the spaghetti fully for even cooking. Add extra broth if needed.
- Customizations: Feel free to add vegetables like corn, black beans, or diced bell peppers for extra texture and flavor.
- Leftovers: Reheat leftovers with a splash of broth or water to maintain creaminess.
- Storage: Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on low, 1-2 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: ~420 per serving