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
Scale
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.
