Quick & Zesty Crockpot Taco Spaghetti Recipe For Dinner Magic

Weeknight dinners just got way more exciting with this crockpot taco spaghetti that combines two comfort food favorites into one incredible meal.

Pasta lovers will go crazy for the zesty southwestern flavors simmering together.

Melted cheese and tender meat create a hearty dish that screams deliciousness.

Minimal prep means you can walk away and let your slow cooker do the magic.

Simple ingredients come together in a crowd-pleasing recipe everyone will devour.

No complicated techniques or hard-to-find items required for this family-friendly dinner.

Each bite promises a perfect blend of spicy and savory that’ll have everyone asking for seconds.

Jump into this easy recipe and watch magic happen on your dinner table!

Why CrockPot Taco Spaghetti Is a Flavor Bomb

• Quick and Easy Family Meal: This CrockPot taco spaghetti delivers a hassle-free dinner solution that combines familiar Mexican and Italian flavors in one delicious pot.
• Minimal Prep, Maximum Flavor: Spend just minutes browning beef and tossing ingredients into the slow cooker, then let the appliance do the heavy lifting for a hands-off cooking experience.
• Crowd-Pleasing Comfort Food: Kids and adults alike will love this cheesy, spicy pasta dish that transforms traditional taco ingredients into a hearty one-pot meal perfect for weeknight dinners or casual gatherings.
• Time-Saving Convenience: With only 30-45 minutes of total active cooking time, this recipe provides a stress-free cooking method that fits seamlessly into busy family schedules without compromising on taste.

CrockPot Taco Spaghetti Must-Haves

• Ground Beef: A hearty meat that forms the foundation of the dish, adding rich flavor and protein.
• Taco Seasoning: Classic Mexican-inspired spice blend that gives the recipe its signature taco-style taste.

• Cheddar Cheese: Melts beautifully, creating a creamy texture and adding tangy sharpness to the dish.
• Sour Cream: Optional topping that provides cool, creamy contrast to the spicy meat.

• Onion, Garlic: Fundamental flavor builders that add depth and aromatic base to the meat mixture.
• Cilantro: Fresh herb for garnish that brings bright, herbal notes to the final dish.

• Diced Tomatoes with Green Chilies: Adds moisture, mild heat, and extra tomato flavor.
• Tomato Sauce: Helps create a rich, smooth sauce base for the dish.
• Beef Broth: Provides additional liquid for cooking and enhances overall meat flavor.

• Spaghetti: Classic pasta that absorbs the flavorful sauce and ties all ingredients together.

• Avocado: Creamy topping that adds richness and freshness to the final presentation.

CrockPot Taco Spaghetti Prep Guide

Step 1: Prepare Ground Beef

Brown ground beef in a skillet over medium heat until completely cooked.

Drain any excess fat from the meat.

• Chopped onion
• Minced garlic

Sauté the ingredients together for 2-3 minutes.

Sprinkle taco seasoning over the mixture and stir thoroughly to combine all flavors.

Step 2: Transfer to Crockpot

Move the seasoned beef mixture into the crockpot.

• Diced tomatoes with green chilies
• Tomato sauce
• Beef broth

Stir all ingredients until well combined.

Step 3: Slow Cook the Base

Cover the crockpot and cook on low temperature for 4 hours or on high temperature for 2 hours.

This allows the flavors to develop and merge completely.

Step 4: Add Spaghetti Noodles

Break spaghetti noodles into smaller pieces and stir them into the crockpot.

Ensure the pasta is fully submerged in the liquid.

Cover and cook on high for 20-25 minutes until pasta becomes tender.

Step 5: Finish and Garnish

Sprinkle shredded cheddar cheese into the crockpot and stir until melted and creamy.

Serve hot with optional toppings.

Taco Spaghetti CrockPot Know-How

• Remove as much fat as possible when browning ground beef to prevent a greasy dish and ensure a cleaner, more concentrated flavor.
• Snap pasta into similar-sized pieces to guarantee uniform cooking and prevent some noodles from becoming mushy while others remain undercooked.
• Add taco seasoning directly to browned beef to help the spices bloom and create a more intense, well-integrated taste profile.
• Adjust the heat by selecting mild or hot taco seasoning, or add extra chili flakes for those who enjoy a spicier meal.
• Sprinkle cheese gradually and stir constantly to achieve a smooth, creamy texture without clumping or burning.

Taco Spaghetti: The Best Way to Reheat

• Store leftovers in an airtight container within 2 hours of cooking, keeping the dish fresh for 3-4 days in the refrigerator.
• Transfer cooled spaghetti to freezer-safe containers, where it can maintain quality for up to 2 months. Seal tightly to prevent freezer burn.
• Warm the spaghetti in a skillet over medium heat, adding a splash of beef broth to restore moisture. Stir occasionally to prevent sticking and ensure even heating.
• Place portions in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to distribute heat evenly.

Easy Sides for Taco Spaghetti

• Create Bold Flavor Companions: Crisp Mexican-style lager perfectly cuts through the rich, spicy taco spaghetti, balancing its robust meat and cheese profile.
• Refresh with Zesty Sides: Bright, tangy Mexican street corn salad provides a cool contrast to the warm, hearty pasta dish, adding crunch and citrusy notes.
• Elevate with Cool Toppings: Creamy, fresh guacamole and dollops of sour cream neutralize the dish's spiciness while adding luxurious texture and depth.
• Complement with Bright Salsa: Fresh pico de gallo introduces vibrant acidity and herbal freshness, cutting through the spaghetti's richness and cleansing the palate.

Taco Spaghetti – Quick Ways to Change It

• Gluten-Free Fiesta: Replace traditional spaghetti with gluten-free pasta or spiralized zucchini noodles for a celiac-friendly version.
• Vegetarian Fusion: Swap ground beef with plant-based crumbles or black beans, maintaining the robust taco-inspired flavor profile.
• Low-Carb Carnival: Substitute spaghetti with cauliflower rice or spaghetti squash to reduce carbohydrate content while keeping the zesty Mexican-style essence.
• Protein-Packed Power: Use ground turkey or lean ground chicken instead of beef for a leaner protein option that still delivers maximum taste.

FAQs

• Can I use ground turkey instead of beef?

Yes, ground turkey is a great lean alternative that works perfectly in this recipe. Simply follow the same cooking instructions and drain any excess fat.

• Do I need to pre-cook the spaghetti before adding it to the CrockPot?

No, you’ll break the spaghetti into pieces and add it directly to the liquid in the CrockPot. It will cook right in the sauce, absorbing all the delicious flavors.

• What if I don't have taco seasoning?

You can make a quick homemade version using chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix these spices to create your own taco seasoning blend.

• Is this recipe spicy?

The recipe has a mild heat level from the diced tomatoes with green chilies. If you prefer more or less spice, you can adjust by choosing mild or hot versions of tomatoes or adding extra chili powder.

CrockPot Taco Spaghetti Recipe

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4.8 from 32 reviews

• Total Time: 4 hours 40 minutes
• Yield: 6 1x

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Description

Comforting crockpot taco spaghetti blends Mexican and Italian flavors into one irresistible family-friendly meal. Cheesy, spicy pasta loaded with ground beef promises a delicious dinner that satisfies hungry crowds with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound ground beef (or ground turkey)

Flavor Base:

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)

Liquid and Pasta Components:

• 1 can (10 ounces/283 grams) diced tomatoes with green chilies
• 1 can (15 ounces/425 grams) tomato sauce
• 3 cups beef broth (or chicken broth)
• 8 ounces (226 grams) spaghetti, broken in half
• 1 cup shredded cheddar cheese

Optional Toppings:

• chopped cilantro
• diced avocado
• sour cream
• jalapenos

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Instructions

1. Prepare the ground beef by sizzling it in a skillet over medium heat until thoroughly cooked and no longer showing pink tones. Eliminate excess fatty residue.
2. Incorporate finely diced onions and minced garlic into the meat, sautéing until they become translucent and fragrant. Sprinkle taco seasoning throughout the mixture, ensuring even distribution.
3. Migrate the seasoned meat blend into the slow cooker, creating a robust base for the dish.
4. Pour diced tomatoes with green chilies, tomato sauce, and rich beef broth into the crockpot. Gently fold ingredients to create a harmonious sauce.
5. Secure the lid and allow the mixture to simmer on low temperature for four hours, or accelerate on high setting for two hours, permitting flavors to intertwine and develop complexity.
6. Interrupt dry spaghetti into smaller segments and delicately nestle the pasta into the liquid, ensuring complete submersion.
7. Continue cooking on high temperature for approximately 25 minutes, monitoring pasta’s tenderness and sauce consistency.
8. Liberally sprinkle sharp cheddar cheese across the surface, stirring until the cheese melts into a luxurious, creamy texture.
9. Plate the dish, embellishing with optional garnishes like fresh cilantro, creamy avocado slices, or dollops of tangy sour cream.

Notes

• Customize the meat by using ground turkey or chicken for a leaner protein option that’s just as delicious.
• Break spaghetti into smaller pieces before adding to ensure even cooking and easier serving in the CrockPot.
• Enhance flavor depth by blooming taco seasoning in the skillet with beef before transferring to slow cooker, which intensifies the spice profile.
• Prevent mushy pasta by checking doneness early and avoiding overcooking, as spaghetti can quickly become soft in liquid-based dishes.

• Prep Time: 15 minutes
• Cook Time: 4 hours 25 minutes
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 6 g
• Sodium: 850 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 70 mg