CrockPot Taco Spaghetti is the ultimate family-friendly fusion that delivers all the bold flavors of tacos in the cozy form of a spaghetti dinner. It’s a fuss-free favorite that practically cooks itself.
Hearty, cheesy, and loaded with bold Tex-Mex flair, this one-pot wonder is made for busy weeknights or lazy weekends. Just set it, forget it, and dig into comfort food bliss.
What You’ll Need for CrockPot Taco Spaghetti
- Lean ground beef – Provides rich, savory depth and hearty texture, the essential protein base for this dish.
- Bell pepper (red or green) – Adds crunch, color, and a slight sweetness to balance the bold taco flavors.
- Crushed tomatoes – Brings juicy, tangy body to the sauce and blends perfectly with the spices.
- Salsa – Packs a punch of flavor and moisture, boosting the overall taco vibe.
- Canned corn – Delivers subtle sweetness and satisfying pops of texture.
- Taco seasoning – The spice hero of this meal, infusing every bite with smoky, zesty depth.
- Chicken broth – Enhances the flavor of the sauce and helps cook the pasta evenly in the slow cooker.
- Spaghetti pasta – Soaks up all the taco-inspired goodness, transforming into a saucy, cheesy delight.
- Shredded cheddar cheese – Melts into gooey perfection, tying all the flavors together with irresistible creaminess.
- Fresh cilantro – A bright, herbaceous finish that elevates every bite.
Let the Slow Cooker Do the Magic: How to Make CrockPot Taco Spaghetti
Start by browning your ground beef in a skillet until it’s no longer pink, seasoning with salt and pepper. This step locks in deep flavor before transferring it into your slow cooker.
Once the beef is in the CrockPot, stir in diced bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and chicken broth. Cover and let it simmer on high for 3–4 hours, or low for 8–10.
Toward the end of cooking, stir in uncooked spaghetti. Let it soak up the sauce and cook until perfectly al dente—usually 10–20 minutes depending on your preference.
Top with shredded cheddar and let it melt into the pasta under the lid for a few minutes. A final sprinkle of chopped cilantro brings a fresh finish before serving.
Tips & Twists for Taco Spaghetti Success
For extra richness, swap ground beef for chorizo or ground turkey if you’re looking to lighten it up. Prefer a creamier sauce? Stir in a splash of cream cheese or sour cream with the shredded cheese.
To keep your pasta from clumping, lightly spray the dry noodles with non-stick spray before adding to the slow cooker. Stir gently once or twice while they cook to keep things moving.
This recipe is easy to customize—add black beans or jalapeños for extra flavor and heat, or top with crushed tortilla chips for a crunchy taco-style garnish.
How to Store and Reheat Leftover Taco Spaghetti
Store leftover CrockPot Taco Spaghetti in an airtight container in the refrigerator for up to three days. For the best results, reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Avoid freezing if possible, as the pasta may become mushy. But if needed, freeze in single portions and reheat directly from frozen for a quick comfort meal.
CrockPot Taco Spaghetti
Ingredients
- 2½ cups chicken broth
- 1 package taco seasoning approximately 3 tablespoons
- 15 oz crushed tomatoes
- 1 lb lean ground beef
- Salt and pepper to taste
- 15 oz canned corn drained
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 12 oz spaghetti pasta
- 1 medium bell pepper red or green, diced
- Fresh cilantro finely chopped, for garnish
Instructions
- In a skillet set over medium-high heat, brown the ground beef until fully cooked and no longer pink; season it with salt and pepper to your preference. Transfer the cooked meat into the base of a slow cooker (6-quart or larger). Add the diced bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and chicken broth. Stir the mixture thoroughly, then secure the lid and cook on high for 3 to 4 hours. Incorporate the spaghetti pasta directly into the cooker, continuing to cook for an additional 10 to 20 minutes, or until the noodles reach your desired tenderness. Distribute the shredded cheddar cheese over the top, re-cover the cooker, and allow the cheese to melt for 5 minutes. Mix gently to combine, then garnish with chopped cilantro before serving.
