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Crockpot Taco Spaghetti
Sana Yousaf

Crockpot Taco Spaghetti Recipe

A zesty, cheesy fusion of tacos and spaghetti, this easy crockpot recipe is perfect for busy weeknights, combining bold Mexican flavors with comforting pasta in one pot.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey for a leaner option
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 packet 1 oz taco seasoning (or homemade blend)
  • 1 can 10 oz Rotel diced tomatoes with green chilies (or diced tomatoes for milder flavor)
  • 1 can 8 oz tomato sauce
  • 2 cups beef broth or chicken broth
  • 8 oz spaghetti or gluten-free spaghetti
  • 1 cup shredded cheddar cheese or Mexican blend
  • ½ cup cream cheese softened (or dairy-free alternative)
  • Salt & pepper to taste
  • Optional garnishes: chopped cilantro sliced jalapeños, sour cream, diced avocado

Method
 

  1. Brown the meat: In a skillet over medium heat, cook ground beef with diced onion until browned, about 5-7 minutes. Drain excess fat. Add garlic and sauté for 30 seconds until fragrant.
  2. Add to crockpot: Transfer beef mixture to a 6-quart slow cooker. Add taco seasoning, Rotel, tomato sauce, and beef broth. Stir to combine.
  3. Cook the base: Cover and cook on low for 4 hours or high for 2 hours.
  4. Add pasta: Break spaghetti in half and stir into the crockpot, ensuring it’s submerged. Cover and cook on high for 20-30 minutes, stirring halfway, until pasta is al dente.
  5. Finish with cheese: Stir in cream cheese and half the cheddar until melted. Sprinkle remaining cheddar on top, cover, and let sit for 5 minutes to melt.
  6. Serve: Garnish with cilantro, jalapeños, sour cream, or avocado, and serve warm.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth.
  • Substitutions: Use zoodles for low-carb or quinoa pasta for extra protein.
  • Spicy Kick: Add cayenne pepper or hot sauce for more heat.
  • Make Ahead: Brown meat and assemble sauce a day ahead; refrigerate, then cook as directed.
  • Freezing: Cool completely, store in airtight containers, and freeze for up to 3 months. Thaw overnight before reheating.

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