Get ready to savor the delectable blend of Mexican and Italian cuisines with our crockpot taco spaghetti. It’s the perfect recipe to satisfy your family’s cravings and add a little twist to pasta night with its rich flavors and ease of preparation.
Crockpot Taco Spaghetti Ingredients
You’ll need:
- 2 pounds lean ground beef
- ¾ cup diced yellow onion
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 (1 ounce) packets mild taco seasoning
- 1 (28 ounce) can Rotel mild diced tomatoes and green chilies (Do not drain the juice. If you cannot find the 28 oz can, use 3 – 10 oz cans)
- 12 ounces dry regular spaghetti noodles
- 2 cups beef broth
- 8 ounces shredded cheddar cheese (or your preferred variety)
- 3 tablespoons fresh chopped cilantro (Divide 2 tablespoons for filling and 1 tablespoon for garnish)
Ingredient Substitutions
GROUND BEEF: For a leaner option, you can substitute ground turkey or chicken. Vegetarians can use plant-based crumbles in this pasta dish.
TACO SEASONING: Adjust the spice level by choosing mild, medium, or hot taco seasoning packets. Try our homemade taco seasoning recipe if you would like to make your own.
CILANTRO: If cilantro isn’t your thing, fresh chopped parsley can be a great alternative for your Mexican spaghetti.
CHEDDAR CHEESE: Experiment with Colby Jack or pepper jack cheese or a Mexican cheese blend for a different flavor profile.
HEAT: Adjust the heat level by adding a dash of red pepper flakes along with the taco seasoning.
Quick Steps For Making This Recipe
- Brown the ground beef with diced onion until no pink remains
- Drain excess grease
- Transfer to the crockpot and stir in seasoning, Rotel, broth, salt, pepper, and cilantro
- Cook on high for 90 minutes
- Boil spaghetti separately until just al dente
- Stir noodles into the sauce
- Turn off heat and fold in cheddar
- Garnish and serve
How To Serve
Serve this slow cooker taco pasta as a comforting weeknight dinner with a side of garlic bread and a crisp Caesar salad.
Elevate your taco night by adding guacamole, sour cream, and salsa for everyone to add their favorite toppings.
Turn it into a party dish by setting up a taco bar with various toppings, allowing your guests to build their own hearty meal. Add Spanish rice and elote corn salad on the side,
Our taco lasagna and taco pizza are two other dishes that are a mashup between Italian and Mexican cuisine.
MORE CROCKPOT RECIPES
Storage
If you would like to store this taco spaghetti to enjoy later, here are a few helpful tips.
MAKE AHEAD: You can prepare the ground beef mixture in advance and store it in the fridge. Assemble everything in the crockpot when you’re ready to cook.
IN THE FRIDGE: Leftovers can be stored in an airtight container for up to two days.
IN THE FREEZER: Freeze in an airtight container for up to two months. Thaw completely before reheating.
REHEATING: Reheat in the microwave, on the stovetop, or in the crockpot with a splash of water or beef broth until warmed through.
Why We Love This Recipe
There are plenty of reasons to adore delicious recipe, such as:
FLAVOR FUSION: This dish combines the best of Mexican and Italian flavors into a flavor mash-up.
FAMILY FAVORITE: Everyone at the table will ask for seconds of this delicious dinner once they have their first satisfying bite.
Crockpot taco spaghetti is a delightful fusion of Mexican and Italian cuisines that delivers on flavor and simplicity. It’s a go-to choice for busy weeknights for a delicious meal that the whole family will enjoy.
Frequently Asked Questions
Ground turkey is a great lean alternative to ground beef in this recipe.
Certainly, try Colby Jack or pepper jack cheese for a different flavor.
Yes, you can prepare the beef mixture ahead of time and assemble the ingredients in the crockpot when you are ready to cook it.
Check for doneness around 1½ hours to avoid overcooking the pasta.
Mild seasoning offers a milder spice level, while hot seasoning brings the heat.
More Recipes You’ll Love
- Taco Bites
- Taco Spaghetti
- Spaghetti Tacos
- Bow Tie Lasagna
- Crockpot Spaghetti
- Baked Chicken Spaghetti
Crockpot Taco Spaghetti
Ingredients
- 2 pounds lean ground beef
- ¾ cup yellow onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 ounces mild taco seasoning (two 1-ounce packets)
- 28 ounces Rotel mild diced tomatoes and green chilies, do not drain the juice (if you cannot find the 28 ounce can, use three 10-ounce cans)
- 12 ounces dry regular spaghetti noodles
- 2 cups beef broth
- 8 ounces shredded cheddar cheese, or your preferred variety
- 3 tablespoons fresh chopped cilantro, for garnish (divide 2 tablespoons for filling and 1 tablespoon)
Instructions
- In a 4 to 5 quart saucepan, or large nonstick skillet over medium high heat, brown the ground beef and diced onions until the beef is no longer pink and the onions are opaque. (This should take about 5 to 7 minutes)
- Drain excess oil and remove the pan from heat.
- Spoon the ground beef and onions into a 6 to 7 quart crockpot.
- Stir in the kosher salt, black pepper, Rotel, taco seasoning, beef broth and 2 tablespoons of chopped cilantro.
- Cook on high for 1 hour 30 minutes.
- When the crockpot has about 15 minutes left, bring a large pot of water to boil and cook the entire package of spaghetti noodles. Cook according to the package directions, until the noodles are al dente. Drain well, and stir into the ground beef mixture. (You can rinse the noodles with cold water to stop the cooking process before adding to the crockpot)
- Turn the heat off and stir in the shredded cheddar cheese.
- Garnish with the remaining 1 tablespoon of chopped cilantro. Serve immediately.
Notes
- You can add the dry spaghetti directly to the crockpot and cook for an additional 30 minutes, but the texture may become overly soft or mushy.
- I do recommend using good quality noodles when making this dish that will hold up to the cooking process.
Nutrition
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