Looking for a stress-free, crowd-pleasing dinner that fuses the bold flavors of tacos with the comforting embrace of spaghetti? This Crockpot Taco Spaghetti Recipe is your answer! Perfect for busy weeknights, this one-pot dish combines zesty Mexican spices, tender pasta, and cheesy goodness, all effortlessly cooked in your slow cooker. Whether you’re feeding a hungry family or prepping for a casual gathering, this recipe is quick to assemble, budget-friendly, and packed with flavor. Plus, it’s naturally customizable to suit various dietary needs, making it a versatile addition to your meal rotation. Let’s dive into this delicious mashup of Mexican and Italian cuisines that’s sure to become a staple in your home!
How to Make Taco Spaghetti in a Crockpot
Creating this flavorful dish is as easy as it is delicious. The slow cooker does most of the work, making it perfect for those with packed schedules. Here’s a step-by-step guide to crafting the perfect Crockpot Taco Spaghetti:
- Brown the Meat: In a large skillet over medium-high heat, cook 1 pound of lean ground beef (or your preferred protein) until crumbled and no longer pink, about 5-6 minutes. To taste, add salt and pepper. Drain excess grease to keep the dish light. Place the cooked meat in a slow cooker that is at least 6 quarts in size.
- Add Vegetables and Seasonings: To the slow cooker, add 1 diced bell pepper (red or green for sweetness and crunch), one 15-ounce can of crushed tomatoes, 1 cup of mild salsa, 1 cup of canned corn (drained), and 3 tablespoons of taco seasoning (store-bought or homemade). Pour in 2 cups of low-sodium chicken broth and stir to combine.
- Cook the Base: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. This allows the flavors to meld into a rich, savory sauce.
- Add the Pasta: Break 8 ounces of spaghetti noodles in half and stir them into the slow cooker, ensuring they’re submerged in the liquid. Cook on high for an additional 10-20 minutes, checking for doneness to avoid mushy pasta.
- Finish with Cheese: Sprinkle 1-2 cups of shredded cheddar cheese over the top, cover, and let sit for 5 minutes until melted. Stir well, garnish with fresh chopped cilantro, and serve hot with optional toppings like sour cream or diced avocado.
This straightforward process yields a creamy, cheesy pasta dish with all the taco flavors you love, with minimal cleanup!
Can You Put Uncooked Pasta in a Crockpot?
Yes, you can put uncooked pasta in the crockpot for this recipe! The beauty of this dish lies in its one-pot simplicity, as the dry spaghetti noodles cook directly in the slow cooker’s flavorful liquid. The key is to ensure the pasta is fully submerged in the broth and sauce mixture to absorb the liquid and cook evenly. Standard spaghetti, thin spaghetti, or even short pasta like penne or shells work well, but avoid mini pastas, as they can become mushy. Check the pasta after 10 minutes on high, as cooking times vary by slow cooker, to achieve an al dente texture. Lightly spraying the noodles with non-stick cooking spray before adding them can prevent sticking.
What Goes in Crockpot Taco Spaghetti?
The ingredients for Crockpot Taco Spaghetti are simple, pantry-friendly, and customizable. Here’s what you’ll need:
- 1 lb lean ground beef (or ground turkey, chicken, or plant-based crumbles for a vegetarian option)
- 1 diced bell pepper (red, green, or a mix for color and crunch)
- 1 (15 oz) can crushed tomatoes (or diced tomatoes for a chunkier texture)
- 1 cup mild salsa (choose medium or hot for more spice)
- 1 cup canned corn, drained (frozen corn works too)
- 2 cups low-sodium chicken broth (or beef broth for richer flavor)
- 3 tbsp taco seasoning (store-bought or homemade blend of chili powder, cumin, paprika, etc.)
- 8 oz spaghetti noodles, uncooked (gluten-free pasta for dietary needs)
- 1-2 cups shredded cheddar cheese (or a Mexican blend for variety)
- Chopped fresh cilantro (optional; garnish)
- To taste, add salt and pepper.
Optional add-ins include diced jalapeños for heat, black beans for protein, or cream cheese for a creamier texture. These ingredients create a balanced, flavorful dish that’s both hearty and satisfying.
Can You Use Ground Turkey for Taco Spaghetti?
Ground turkey is a fantastic substitute for ground beef in Crockpot Taco Spaghetti! It’s a leaner option, making the dish lighter while maintaining rich flavor. Ground turkey breast can even be added raw to the slow cooker, skipping the browning step, though browning adds depth. Ground chicken or pork is another great alternative. For a vegetarian variation, use crumbles made from plants. Regardless of the protein, season generously with taco seasoning to ensure the signature Tex-Mex taste shines through.
How Long to Cook Taco Spaghetti in a Slow Cooker
The cooking time for Crockpot Taco Spaghetti depends on your slow cooker’s settings:
- High Setting: Cook the base (meat, veggies, seasonings, and broth) for 3-4 hours, then add pasta and cook for an additional 10-20 minutes on high.
- Low Setting: Cook the base for 5-6 hours, then add pasta and cook for 15-30 minutes on high, as the slow cooker may take longer to heat up from low.
Check the pasta for doneness starting at 10 minutes to avoid overcooking, as slow cookers vary. If using thinner pasta like angel hair, check around 1½ hours total to prevent mushiness.
Is Crockpot Taco Spaghetti Spicy?
The spice level of Crockpot Taco Spaghetti depends on the ingredients you choose. Using mild salsa and standard taco seasoning results in a mildly zesty dish that’s family-friendly. To dial up the heat, opt for hot salsa, spicy taco seasoning, or add diced jalapeños or red pepper flakes. For a milder version, stick with mild diced tomatoes (instead of Rotel) and reduce the taco seasoning slightly. Taste the sauce before adding the pasta to adjust the spice to your preference.
Can You Freeze Taco Spaghetti?
Yes, Crockpot Taco Spaghetti freezes beautifully! Allow the dish to cool completely, then store it in an airtight container or freezer-safe bag for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then warm in the microwave or slow cooker with a splash of water or broth to loosen the sauce. Freezing in meal-sized portions is ideal for quick weeknight dinners.
What Cheese Is Best for Taco Spaghetti?
The best cheese for taco spaghetti is one that melts well and complements the Tex-Mex flavors. Cheddar cheese is a classic choice for its sharp, tangy profile and creamy melt. Other great options include:
- Colby Jack: For a milder, creamier flavor.
- Pepper Jack: For a spicy kick.
- Mexican cheese blend: For a mix of cheddar, Monterey Jack, and other cheeses.
- Queso fresco: For a fresh, crumbly topping.
Shred your cheese for the creamiest texture, as pre-shredded varieties may not melt as smoothly. Use 1-2 cups, depending on how cheesy you like it.
How to Thicken Taco Spaghetti in a Crockpot
If your Crockpot Taco Spaghetti is too watery, here are easy ways to thicken it:
- Cook Uncovered: Remove the lid for the last 10-15 minutes of pasta cooking to let excess liquid evaporate.
- Add Cream Cheese: Stir in 2-4 ounces of room-temperature cream cheese for a thicker, creamier sauce.
- Use Less Broth: Reduce the chicken broth to 1½ cups initially, adding more only if needed.
- Cornstarch Slurry: Mix 1 tablespoon cornstarch with 2 tablespoons water, stir into the slow cooker, and cook on high for 5-10 minutes.
These methods ensure a rich, hearty sauce without compromising flavor.
Can You Make Taco Spaghetti Without Rotel?
Yes, you can make Crockpot Taco Spaghetti without Rotel! Substitute Rotel (diced tomatoes with green chilies) with a 15-ounce can of plain crushed or diced tomatoes for a milder flavor. To mimic the zesty kick, add a small can of mild diced green chilies or a splash of lime juice. Alternatively, use 1 cup of your favorite salsa (mild, medium, or hot) to maintain the Tex-Mex vibe. This swap keeps the dish flavorful while accommodating tomato allergies or preferences.
Nutrition Information
Per serving (based on 6 servings):
- Calories: 350 kcal
- Protein: 25g
- Carbs: 35g
- Fat: 12g
Final Thoughts
The Crockpot Taco Spaghetti Recipe is the ultimate weeknight dinner solution, blending the bold flavors of tacos with the comfort of pasta in a single, fuss-free pot. With minimal prep, customizable ingredients, and a slow cooker that does the heavy lifting, this dish is perfect for busy families, casual gatherings, or meal prep. Whether you stick with classic ground beef and cheddar or experiment with ground turkey, pepper jack, or gluten-free pasta, this recipe is sure to impress. Try it tonight and savor the cheesy, zesty goodness that everyone will love!
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Crockpot Taco Spaghetti Recipe
Ingredients
- 1 lb lean ground beef or ground turkey, chicken, or plant-based crumbles
- 1 bell pepper diced (red or green)
- 1 15 oz can crushed tomatoes
- 1 cup mild salsa or medium/hot for spice
- 1 cup canned corn drained
- 2 cups low-sodium chicken broth or beef broth
- 3 tbsp taco seasoning
- 8 oz spaghetti noodles uncooked (gluten-free if needed)
- 1-2 cups shredded cheddar cheese or Mexican blend
- Fresh cilantro chopped (optional, for garnish)
- Salt and pepper to taste
Instructions
- Brown the Meat: In a large skillet over medium-high heat, cook 1 pound of lean ground beef (or your preferred protein) until crumbled and no longer pink, about 5-6 minutes. To taste, add salt and pepper. Drain excess grease to keep the dish light. Place the cooked meat in a slow cooker that is at least 6 quarts in size.
- Add Vegetables and Seasonings: To the slow cooker, add 1 diced bell pepper (red or green for sweetness and crunch), one 15-ounce can of crushed tomatoes, 1 cup of mild salsa, 1 cup of canned corn (drained), and 3 tablespoons of taco seasoning (store-bought or homemade). Pour in 2 cups of low-sodium chicken broth and stir to combine.
- Cook the Base: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. This allows the flavors to meld into a rich, savory sauce.
- Add the Pasta: Break 8 ounces of spaghetti noodles in half and stir them into the slow cooker, ensuring they’re submerged in the liquid. Cook on high for an additional 10-20 minutes, checking for doneness to avoid mushy pasta.
- Finish with Cheese: Sprinkle 1-2 cups of shredded cheddar cheese over the top, cover, and let sit for 5 minutes until melted. Stir well, garnish with fresh chopped cilantro, and serve hot with optional toppings like sour cream or diced avocado.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for 2-3 months. Reheat with a splash of broth.
- Spice It Up: Add diced jalapeños or red pepper flakes for extra heat.
- Creamy Twist: Stir in 2-4 oz cream cheese for a richer sauce.
- Substitutions: Swap pasta for quinoa or use gluten-free noodles for dietary needs.
- Toppings: Serve with sour cream, diced avocado, or crushed tortilla chips for texture.