Crockpot Taco Spaghetti

There’s something magical about the way food can transport you—not just to different places, but to different moments in time. Growing up, spaghetti night was a weekly ritual in our home. We’d gather around the table, the smell of simmering sauce lingering in the air, each of us with our own quirky way of twirling pasta. Then there were taco nights, which always felt like a little party with all the fixings laid out buffet-style and everyone crafting their own perfect plate. So imagine the joy of combining the cozy richness of spaghetti with the bold, zesty kick of tacos—all in one dish that basically cooks itself in a crockpot.

Crockpot Taco Spaghetti is the kind of recipe that just makes sense once you try it. It’s warm, cheesy, comforting, and full of flavor—and the best part? The crockpot does most of the heavy lifting. Whether it’s a busy weeknight, a game-day gathering, or just one of those days when you want something easy and satisfying, this dish never disappoints.

This recipe has quickly become a favorite in our house. It’s kid-approved, husband-approved, and leftovers (if you’re lucky enough to have any) taste even better the next day. Trust me, once you give this a try, you’ll be making it on repeat, too.

Why You’ll Love This Recipe:

• Two favorites in one: Combines the flavors of tacos and spaghetti into one hearty meal
• Effortless cooking: Toss everything in the slow cooker and walk away
• Family-friendly: A hit with kids and adults alike
• Customizable: Easily adaptable with your favorite taco toppings
• Great for leftovers: Tastes even better the next day

INGREDIENTS YOU’LL NEED:

• 1 lb ground beef
• 1 packet taco seasoning
• 10 oz can Rotel (diced tomatoes with green chilies)
• 1/2 cup chopped onion
• 3 cups beef broth
• 8 oz spaghetti, broken in half
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• Optional toppings: chopped green onions, extra shredded cheese, diced tomatoes, crushed tortilla chips

HOW TO MAKE CROCKPOT TACO SPAGHETTI:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Brown the Beef
Start by browning your ground beef in a skillet over medium heat. You’re looking for that golden-brown color and fully cooked texture. As it cooks, break it up with a wooden spoon so it’s nice and crumbled. Once done, drain off any excess grease.

Step 2: Season It Up
Return the beef to the pan and sprinkle in the taco seasoning. Give it a good stir to coat all that beefy goodness with the seasoning. This is where the magic starts to happen—your kitchen will already start to smell like taco night.

Step 3: Layer the Crockpot
Transfer the seasoned beef to your crockpot. Add in the Rotel, chopped onions, and beef broth. Stir to combine everything well. Then, cover and cook on low for about 2 hours. This gives the flavors a chance to really meld together.

Step 4: Add the Spaghetti
After 2 hours, stir in the broken spaghetti noodles. Push them down so they’re submerged in the liquid—this helps them cook evenly. Put the lid back on and cook for another 30-40 minutes, checking around the 30-minute mark. Give it a gentle stir midway so the noodles don’t clump together.

Step 5: Finish with Creaminess
Once the noodles are tender, it’s time for the final touches. Stir in the shredded cheese and sour cream. Watch as it melts into a creamy, cheesy sauce that wraps around every noodle.

Step 6: Serve and Top
Scoop into bowls and top with your favorite taco garnishes. Think chopped green onions, a little more cheese, or even crushed tortilla chips for a bit of crunch.

HELPFUL TIPS:

• Spaghetti hack: Breaking the spaghetti in half helps it cook evenly in the crockpot and makes it easier to serve.
• Don’t overcook the noodles: Keep an eye on them after 30 minutes to avoid mushiness.
• Cheese choice: Feel free to mix in Monterey Jack or a Mexican blend cheese for even more flavor.
• Make it spicier: Add a diced jalapeño or use hot Rotel for an extra kick.
• No sour cream? Use Greek yogurt for a tangy, creamy twist.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Tex-Mex Fusion
• Diet: Beef-based

NOTES:

• This dish is best served fresh, but it reheats well for leftovers.
• If the sauce thickens too much, add a splash of broth or milk when reheating.
• You can double the recipe in a larger crockpot for a crowd.

NUTRITIONAL INFORMATION:

(Approximate per serving)

• Calories: 480
• Protein: 28g
• Carbohydrates: 36g
• Fat: 26g
• Fiber: 3g
• Sugar: 4g
• Sodium: 860mg

FREQUENTLY ASKED QUESTIONS:

Can I use ground turkey or chicken instead of beef?
Absolutely! Just swap it in during the browning step. You may want to add a little extra seasoning for flavor.

Can I cook the pasta separately?
Yes, if you prefer more control over the noodle texture, cook them on the side and stir them in at the end.

Can I freeze this dish?
It can be frozen, though the texture of the pasta may change slightly. If freezing, let it cool completely and store in an airtight container for up to 2 months.

What can I use instead of Rotel?
You can substitute with a can of diced tomatoes and a small can of green chilies if Rotel isn’t available.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water to loosen it up if needed. For longer storage, freeze in portioned containers and thaw overnight before reheating.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Garlic Beef Pasta – A Comforting and Flavorful Meal
• Korean Bulgogi Bolognese
• Crockpot Taco Spaghetti: A Comforting Twist on Two Classics

CONCLUSION

There’s a certain joy in discovering a recipe that checks all the boxes—easy, delicious, comforting, and fun. Crockpot Taco Spaghetti is all that and more. It brings together the heartiness of a pasta dinner with the zest of taco night in a single, cheesy, satisfying bite. Whether you’re feeding a hungry family, prepping for a potluck, or just craving something cozy and filling, this is the recipe to turn to.

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