CrockPot Taco Spaghetti
When it comes to comfort food, there’s nothing quite like a bowl of hearty spaghetti—except when it’s upgraded with bold taco flavors! Introducing CrockPot Taco Spaghetti, the ultimate weeknight dinner that combines two family favorites: classic pasta and zesty Mexican-inspired spices. Not only is this recipe deliciously creamy and flavorful, but it’s also incredibly easy to prepare. Let’s dive into why this dish deserves a spot on your dinner table and how to make it effortlessly.
If you’ve ever found yourself torn between craving a comforting bowl of spaghetti and the vibrant, savory flavors of tacos, this recipe is here to solve your dilemma. It’s a perfect mashup that takes the best of both worlds and turns them into a one-pot wonder. Imagine tender spaghetti noodles soaking up a rich, cheesy, taco-flavored sauce—all cooked to perfection in your trusty CrockPot. This dish is more than just a meal; it’s a celebration of comfort, flavor, and convenience.
What makes CrockPot Taco Spaghetti truly special is its versatility. Whether you’re planning a casual family dinner, looking for a dish that’s potluck-ready, or just want to switch up your usual taco night, this recipe checks all the boxes. Plus, it’s an excellent way to sneak in some veggies or use up pantry staples. Trust me, once you try it, you’ll be adding it to your weekly dinner rotation.
WHY YOU’LL LOVE THIS CROCKPOT TACO SPAGHETTI
- Effortless One-Pot Meal:Â Toss everything into the slow cooker and let it do the work! Minimal prep, maximum flavor.
- Bold Tex-Mex Flavor:Â Packed with seasoned ground beef, zesty taco spices, and creamy cheese for a comforting, flavorful twist on spaghetti.
- Kid-Friendly Favorite: A hit with the whole family—fun, cheesy, and satisfying!
- Perfect for Busy Days:Â Set it and forget it; come home to a ready-to-eat dinner.
- Customizable: Add your favorite toppings like avocado, sour cream, or jalapeños for extra flair.
INGREDIENTS FOR CROCKPOT TACO SPAGHETTI
- Lean Ground Beef: Provides rich flavor and protein.
- Salt and Pepper: To enhance and balance the dish’s taste.
- Bell Pepper (Red or Green): Adds sweetness and crunch; dice for even cooking.
- Crushed Tomatoes: Brings a robust tomato base to the dish.
- Salsa: Adds tangy heat and spices.
- Canned Corn: Sweetness and texture; be sure to drain it.
- Taco Seasoning: A blend of spices to bring bold taco flavors.
- Chicken Broth: Adds moisture and a savory depth of flavor.
- Spaghetti Pasta: Absorbs flavors; a perfect base for the dish.
- Shredded Cheddar Cheese: Melts to create a creamy, cheesy topping.
- Fresh Minced Cilantro: For a vibrant garnish and fresh flavor.
HOW TO MAKE THIS CROCKPOT TACO SPAGHETTI
- Cook the Beef
In a large skillet over medium-high heat, crumble and cook the ground beef until no longer pink. Season with salt and pepper to taste. - Transfer to Slow Cooker
Place the cooked beef at the bottom of a 6-quart or larger slow cooker. - Add Vegetables and Base
Add diced bell pepper, crushed tomatoes, salsa, and corn to the slow cooker. - Season and Mix
Sprinkle in taco seasoning and pour in chicken broth. Stir everything together to combine. - Cook the Base
Cover the slow cooker with the lid and cook on high for 3–4 hours. - Add Spaghetti
Add spaghetti pasta to the slow cooker and stir. Cook for an additional 10–20 minutes or until the pasta is tender. - Add Cheese
Sprinkle shredded cheddar cheese over the top. Cover with the lid and let it melt for 5 minutes. - Stir and Garnish
Stir the dish well to mix the melted cheese. Garnish with freshly chopped cilantro. - Serve and Enjoy
Serve warm and savor the cheesy, taco-flavored 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 3 tablespoons
- 2 ½ cups chicken broth
- 12 oz spaghetti pasta
- 2 cups shredded cheddar cheese
- Fresh minced cilantro for garnish
Instructions
- 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.
- 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 to combine.
- Cover the slow cooker with the lid and cook on high for 3-4 hours.
- Add the spaghetti pasta to the slow cooker and cook for an additional 10-20 minutes, or until the pasta reaches your desired doneness.
- Sprinkle the shredded cheddar cheese evenly on top, then cover the slow cooker for 5 minutes to allow the cheese to melt. Stir well.
- Garnish with freshly chopped cilantro and serve. Enjoy!
