CrockPot Taco Spaghetti

CrockPot Taco Spaghetti is a deliciously hearty and comforting dish that combines the flavors of tacos with the classic appeal of spaghetti.

Perfect for busy weeknights, this one-pot meal features savory ground beef, bell peppers, salsa, and taco seasoning, all simmered together in a slow cooker for maximum flavor.

With the addition of tender pasta and melted cheddar cheese, it’s a crowd-pleasing, easy-to-make dinner that the whole family will love!

Why You’ll Love This Recipe:

People will love CrockPot Taco Spaghetti because it’s the perfect blend of two beloved comfort foods—tacos and pasta—packed into one easy, flavorful dish.

The slow cooker does all the hard work, infusing the ingredients with rich, savory flavors while you go about your day.

The combination of seasoned ground beef, spicy salsa, and tender pasta creates a satisfying meal, and the melted cheddar cheese on top adds a creamy, indulgent touch.

Plus, it’s a versatile recipe that can be easily customized to suit different tastes, making it a hit with both kids and adults alike!

Whether you’re craving tacos or spaghetti, this dish delivers the best of both worlds in one delicious bite.

Key Ingredients:

Ground beef: The base of the dish, providing rich flavor and protein.

Taco seasoning: Adds a savory, spiced kick that gives the dish its signature taco flavor.

Salsa: Brings a tangy, zesty element to the sauce.

Crushed tomatoes: Provides a hearty, flavorful base for the sauce.

Corn: Adds a touch of sweetness and texture.

Spaghetti pasta: The perfect pasta to soak up the flavorful sauce.

Cheddar cheese: Melts beautifully on top, adding a creamy, cheesy finish.

Chicken broth: Helps cook the pasta and enhances the overall flavor.

CrockPot Taco 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 (about 3 tablespoons)

2 ½ cups chicken broth

12 oz spaghetti pasta

2 cups shredded cheddar cheese

Fresh minced cilantro for garnish

Instructions:

Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until it’s crumbled and no longer pink. Season with salt and pepper to taste.

Transfer to Slow Cooker: Once cooked, transfer the beef to the bottom of a 6-quart (or larger) slow cooker.

Add Remaining Ingredients: To the slow cooker, add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth. Stir to combine everything evenly.

Cook on High: Cover and cook on high for 3-4 hours.

Add Spaghetti: Add the uncooked spaghetti pasta into the slow cooker, stirring to combine. Cook for an additional 10-20 minutes, or until the pasta is cooked to your liking.

Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it sit for 5 minutes to allow the cheese to melt.

Serve: Stir the melted cheese into the pasta. Garnish with freshly chopped cilantro, and serve.

Enjoy!

Notes:

Beef Substitute: You can easily swap out the ground beef for ground turkey or chicken for a leaner option. You can also use a plant-based ground meat if you prefer a vegetarian version.

Pasta Choice: While the recipe calls for spaghetti, you can use any pasta you like. Penne or rotini would work well, too—just adjust the cooking time accordingly.

Spice Level: If you like it spicier, you can add diced jalapeños or use a spicier salsa. If you’re feeding kids or prefer a milder flavor, opt for a mild salsa and reduce the taco seasoning to your taste.

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Cheese Variations: For a different flavor, try using Mexican blend cheese or pepper jack cheese in place of the cheddar. For a creamier texture, you could also stir in a little cream cheese or sour cream at the end.

Pasta Doneness: The pasta will absorb a lot of liquid while it cooks in the slow cooker. Be sure to check it toward the end of the cooking time to make sure it’s cooked to your liking—if needed, add a bit more chicken broth to prevent it from getting too dry.

Make Ahead: This dish can be assembled a day in advance. Store the ingredients in the slow cooker insert in the fridge and cook it the next day. Just make sure to add the pasta in during the last 10-20 minutes of cooking.

Leftovers: This recipe makes great leftovers! It reheats well in the microwave and tastes even better the next day as the flavors meld together.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Nutrition Information:

Can I make this recipe ahead of time?

Yes! You can assemble everything in the slow cooker insert the night before, cover it, and store it in the refrigerator.

The next day, just plug in the slow cooker and start the cooking process.

However, wait to add the pasta until about 10-20 minutes before the end of cooking to prevent it from getting too soggy.

Can I use a different type of meat?

Absolutely! You can substitute the ground beef with ground turkey, chicken, or even plant-based ground meat for a vegetarian version.

Just be sure to adjust cooking times if necessary based on the meat you’re using.

What if my pasta is overcooked in the slow cooker?

To prevent overcooking, add the pasta toward the end of the cooking time (10-20 minutes before serving).

Slow cookers can vary in heat, so check the pasta for doneness to ensure it doesn’t become too soft.

If you’re worried, you can also cook the pasta separately and add it to the slow cooker just before serving.

Can I use a different type of cheese?

Yes! You can substitute the shredded cheddar cheese with other cheeses like Mexican blend, mozzarella, or pepper jack.

If you’re looking for a creamier texture, you can also stir in some cream cheese or sour cream at the end of cooking.

Can I make this dish spicier?

Definitely! You can increase the spice level by adding diced jalapeños, using a spicy salsa, or adding a dash of hot sauce or chili powder.

Just be sure to taste as you go so the heat is to your liking!

If you’re making it for kids or guests who prefer milder flavors, you can always adjust the seasoning accordingly.

Can I use gluten-free pasta in this recipe?

Yes, you can absolutely use gluten-free pasta! Just keep in mind that gluten-free pasta tends to cook faster than regular pasta, so you might want to add it toward the end of the cooking time and keep an eye on it to prevent overcooking.

How can I adjust the recipe to make it spicier?

To make the dish spicier, you can:

Use a spicy salsa or add diced jalapeños to the slow cooker.

Stir in some chili powder, cayenne pepper, or hot sauce for extra heat.

Add a pinch of red pepper flakes or use a spicier taco seasoning mix.

What if I don’t have taco seasoning?

If you don’t have taco seasoning, you can make your own by combining:

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt and pepper to taste This will give you a similar flavor profile as the taco seasoning packet.

Can I make this dish without a slow cooker?

Yes, you can make this on the stovetop!

After cooking the ground beef, add the other ingredients (including the chicken broth, salsa, tomatoes, etc.) to a large pot.

Bring to a simmer and cook the pasta directly in the sauce for about 10-15 minutes, stirring occasionally until the pasta is tender.

Add the cheese at the end and stir until melted.

How do I prevent the pasta from becoming too mushy in the slow cooker?

The key to avoiding mushy pasta is to add the pasta near the end of the cooking time (about 10-20 minutes before serving).

Since the pasta absorbs liquid as it cooks, adding it too early will cause it to overcook.

You can also keep the slow cooker on low heat once the pasta is added, checking for doneness every few minutes.