If you’re craving a meal that combines the comforting heartiness of spaghetti with the bold, festive flavors of taco night, you are going to love this CrockPot Taco Spaghetti Recipe. It’s a cheesy, zesty, slow-cooked wonder that melts together savory beef, salsa, and spices with perfectly tender noodles to create a dish that feels like a warm hug on your dinner plate. Whether you’re feeding a crowd or planning easy leftovers, this recipe delivers crowd-pleasing flavor with minimal effort and maximum satisfaction.
Ingredients You’ll Need
Each ingredient in this CrockPot Taco Spaghetti Recipe plays a starring role in creating a symphony of textures and tastes, from the spicy warmth of taco seasoning to the sweet pop of corn kernels. The list is straightforward but essential, keeping the cooking process simple so you can focus on savoring every bite.
- Lean ground beef (2 lbs): The hearty protein base that soaks up all the wonderful spices and juices, keeping the dish rich and filling.
- Salt and pepper, to taste: Classic seasoning essentials to enhance every other flavor in the pot.
- Bell peppers (2 medium, diced): Adding a fresh crunch and vibrant color, they brighten up the dish visually and texturally.
- Crushed tomatoes (2 cans, 15 oz each): The saucy foundation that brings acidity and richness to balance the savory meat and cheese.
- Chunky salsa (2 cups): A punch of tangy, spicy flavor that layers complexity and zest throughout the spaghetti.
- Sweet corn (2 cans, 15 oz each, drained): Adds little bursts of sweetness that contrast beautifully with the savory taco spices.
- Taco seasoning (6 tbsp or 2 packets): The heart of the dish’s flavor profile, infusing every bite with smoky, spicy goodness.
- Chicken broth (5 cups): Keeps the pasta moist as it cooks and infuses depth into the entire recipe.
- Spaghetti (24 oz, broken in half): The star carbohydrate that absorbs all the flavors while offering the perfect al dente bite after slow cooking.
- Shredded cheddar cheese (4 cups): Melts creamy and rich into the spaghetti for that irresistible cheesy finish.
- Fresh minced cilantro: A fresh, herbal garnish that cuts through richness with a pop of green brightness.
- Optional toppings (diced jalapeños, sour cream, avocado slices): These add layers of creaminess, heat, and freshness, perfect for customizing your dish.
How to Make CrockPot Taco Spaghetti Recipe
Step 1: Brown the Beef
Start by heating a skillet over medium heat and cooking the lean ground beef until it’s nicely browned and cooked through. Season with a pinch of salt and pepper to amplify the natural beefy taste. This step not only builds a flavor foundation but also ensures the meat is tender and crumbly for perfect incorporation later on.
Step 2: Prep the Vegetables
While the beef is browning, dice your bell peppers. This fresh veggie crunch balances the meat’s richness and adds vibrant color to the dish. If you want a little more kick, prepare any optional diced jalapeños now as well.
Step 3: Combine Ingredients in the CrockPot
Once the beef is ready, transfer it to your slow cooker and add the diced bell peppers, crushed tomatoes, chunky salsa, drained sweet corn, taco seasoning, and chicken broth. Stir everything together until it’s well mixed. This blend brings together robust textures and the perfect zing of spices that will marry beautifully over the cooking time.
Step 4: Add the Spaghetti
Next, break your spaghetti in half and evenly scatter it on top of the mixture in the CrockPot. Press it gently down without stirring; the steam and broth will gradually cook the pasta to tender, al dente perfection, soaking up all those delicious flavors as it simmers.
Step 5: Slow Cook and Cheese It Up
Cover the CrockPot and cook on low for about four hours, allowing all ingredients to mingle and the spaghetti to cook through. About 15 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover again and let the cheese melt into gooey heaven, making each bite irresistibly creamy.
How to Serve CrockPot Taco Spaghetti Recipe
Garnishes
Fresh minced cilantro is an absolute must on this CrockPot Taco Spaghetti Recipe—it adds a fresh, bright aroma that beautifully contrasts the cheesy richness. Add a dollop of sour cream or a few avocado slices if you want to cool things down a bit and add silky textures. For those who like heat, a sprinkle of diced jalapeños will keep things lively and exciting.
Side Dishes
Pair this zesty spaghetti with simple sides to balance the meal. A fresh green salad with a tangy lime vinaigrette or a bowl of tortilla chips with guacamole complements the flavors without competing. Refried beans or Mexican street corn would also be delicious and keep the meal authentically festive.
Creative Ways to Present
Serve the CrockPot Taco Spaghetti Recipe straight from the slow cooker at casual get-togethers, letting guests help themselves to the cheesy goodness. For a party touch, scoop it into small tortilla bowls or use it as a filling for stuffed bell peppers. Leftovers make fantastic taco spaghetti-stuffed baked potatoes too.
Make Ahead and Storage
Storing Leftovers
This CrockPot Taco Spaghetti Recipe reheats wonderfully. Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making each reheated serving even tastier.
Freezing
If you want to keep this dish longer, it freezes beautifully. Portion the spaghetti into freezer-safe containers and freeze for up to three months. Be sure to cool completely before freezing to maintain the best texture upon thawing.
Reheating
For best results, thaw frozen portions overnight in the refrigerator before reheating. Warm it gently on the stove over low heat or microwave until heated through, stirring occasionally to maintain that perfect, cheesy consistency.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground turkey or chicken can be great lean alternatives for this recipe. Just be mindful that cooking times may be slightly shorter since those meats cook faster and can dry out if overcooked.
Is there a vegetarian version of this CrockPot Taco Spaghetti Recipe?
Yes! Substitute the ground beef with hearty beans like black beans or pinto beans, and add extra vegetables such as zucchini or mushrooms for bulk and texture. Use vegetable broth instead of chicken broth for a completely meat-free dish.
What taco seasoning works best for this recipe?
You can use any store-bought taco seasoning packets or make your own blend of chili powder, cumin, paprika, oregano, garlic powder, onion powder, and a pinch of cayenne for custom spice control. Just ensure the seasoning suits your preferred heat level.
Can I add the cheese earlier in the cooking process?
It’s best to add the shredded cheddar cheese towards the end of cooking to prevent it from overcooking or separating. Adding it during the last 15 minutes ensures it melts into creamy, gooey goodness without getting grainy.
How can I make this dish spicier?
To turn up the heat, add diced jalapeños or a pinch of cayenne pepper along with the taco seasoning. You can also serve it with hot sauce or spicy salsa on the side for guests to customize their spice level.
Final Thoughts
This CrockPot Taco Spaghetti Recipe is a total game-changer for any weeknight dinner. It takes classic spaghetti to a new, exciting culinary height by adding the flavors you love from taco night, all mingled together in one pot with minimal effort. I hope you give this recipe a try—it’s sure to become one of your favorite go-to meals when you want something comforting, cheesy, and a little bit adventurous.
Print
CrockPot Taco Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This CrockPot Taco Spaghetti combines the comforting flavors of cheesy, zesty tacos with tender, slow-cooked spaghetti for a hearty and flavorful meal. Loaded with ground beef, bell peppers, salsa, and a blend of taco seasonings, it’s a perfect hands-off dinner that’s ideal for feeding a crowd.
Ingredients
Meat and Vegetables
- 2 lbs lean ground beef
- Salt and pepper, to taste
- 2 medium bell peppers (red or green), diced
Liquids and Sauces
- 2 cans (15 oz each) crushed tomatoes
- 2 cups chunky salsa
- 5 cups chicken broth
Pantry Items
- 2 cans (15 oz each) sweet corn, drained
- 6 tbsp taco seasoning (or 2 packets)
- 24 oz spaghetti, broken in half
Dairy
- 4 cups shredded cheddar cheese
Garnishes and Optional
- Fresh minced cilantro, for garnish
- Optional: diced jalapeños
- Optional: sour cream
- Optional: avocado slices
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the lean ground beef until browned and cooked through. Season with salt and pepper, then drain excess fat.
- Prepare the crockpot: Transfer the browned beef to the crockpot. Add diced bell peppers, crushed tomatoes, chunky salsa, sweet corn, taco seasoning, and chicken broth. Stir well to combine all ingredients.
- Add spaghetti: Break the spaghetti in half and layer it on top of the mixture in the crockpot. Do not stir after adding the pasta to avoid it becoming mushy.
- Cook: Cover the crockpot and cook on low for 4 hours, or until the spaghetti is tender and the flavors have melded together.
- Mix in cheese: About 10 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top. Cover again to allow the cheese to melt thoroughly.
- Serve: Garnish with fresh minced cilantro, and optionally add diced jalapeños, sour cream, and avocado slices for extra flavor and creaminess.
Notes
- For spicier dish, add diced jalapeños during cooking or as garnish.
- Use ground turkey or chicken for a lighter protein option.
- Do not stir spaghetti after adding it to ensure proper texture.
- Cheese can be substituted with a Mexican blend or pepper jack for more flavor.
- Leftovers reheat well and can be stored in the fridge for up to 3 days.
