CrockPot Taco Spaghetti
A delightful fusion of taco-inspired flavors and classic spaghetti, this slow-cooked dish delivers a comforting, hands-off meal that’s perfect for hectic schedules. Tender pasta melds with seasoned beef, vibrant vegetables, and melty cheese in every savory bite.
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.
Notes
Refrigerate leftovers in an airtight container for up to 3 days; reheat thoroughly before consuming. To minimize pasta clumping, consider spraying noodles lightly with non-stick cooking spray prior to adding to the slow cooker. Alternatively, cook on low for 8 to 10 hours, switching to high just before introducing the pasta.