Crockpot Taco Spaghetti Recipe

Crockpot Taco Spaghetti Recipe | Cheesy, Zesty One-Pot Meal

I just made this Crockpot Taco Spaghetti last night, and honestly, it blew me away! The combination of tender spaghetti, seasoned beef, and melty cheese made every bite irresistible. It’s a warm, hearty dinner that feels like a taco night and pasta night all in one. The best part? My slow cooker did most of the work.

Ingredients You’ll Need for Crockpot Taco Spaghetti

Here’s everything you’ll need to create this flavorful and creamy Tex-Mex pasta dish. Each ingredient adds its own magic, so don’t skip any of the good stuff!

• 1 tablespoon olive oil – Helps brown the beef evenly and adds a rich flavor base.
• 1 pound ground beef – Use lean ground beef for a balanced texture without too much grease.
• 1 cup diced yellow onion – Sweet and mild, the perfect companion to the spicy taco flavors.
• 1 teaspoon salt – Enhances the savory flavor of the beef and broth.
• 1 teaspoon black pepper – Adds a little warmth and depth.
• 1 ounce packet taco seasoning – Brings that classic Tex-Mex kick; homemade or store-bought both work fine.
• 20 ounces (2 cans, 10 oz each) Rotel Original diced tomatoes with green chiles – Adds a tangy, slightly spicy tomato base that makes this dish irresistible.
• 3 tablespoons chopped fresh cilantro (2 tbsp for cooking, 1 tbsp for garnish) – Adds brightness and freshness.
• 1 pound dried spaghetti noodles (broken in half) – Breaking them makes stirring easier and ensures even cooking.
• 2 cups beef broth – Adds a rich, deep flavor and keeps the noodles moist.
• 3 cups water – Helps the spaghetti cook perfectly in the crockpot.
• 8 ounces sharp cheddar cheese, shredded – Use freshly shredded cheese for the creamiest, melt-in-your-mouth texture.

Note: This recipe serves about 6 generous portions, perfect for a family dinner or meal prepping!

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 2 hours 30 minutes on high (or 4–5 hours on low)
• Total Time: About 2 hours 40 minutes

How to Make Crockpot Taco Spaghetti Recipe

This Crockpot Taco Spaghetti is as simple as it is delicious. The crockpot does the magic while you sit back and enjoy the aroma filling your kitchen.

Step 1: Brown the Beef and Onions

Start by heating olive oil in a skillet over medium heat. Add the ground beef and onions, breaking up the meat as it cooks. Cook until the beef is browned and the onions are soft. Season with salt, pepper, and taco seasoning. This step builds a flavorful base that’ll soak into your pasta later.

Step 2: Add Ingredients to the Crockpot

Transfer the seasoned beef and onion mixture into your crockpot. Pour in the Rotel tomatoes (with their juices), 2 tablespoons of chopped cilantro, beef broth, and water. Give everything a good stir so the flavors can blend beautifully before adding the pasta.

Step 3: Add the Spaghetti

Break your spaghetti noodles in half and add them to the crockpot. Stir gently to make sure they’re evenly coated in the liquid and not clumped together. The noodles will cook slowly, absorbing the delicious taco-infused broth.

Step 4: Cook Until Tender

Cover the crockpot and cook on high for 2.5 hours or low for 4–5 hours. Stir occasionally if possible. You’ll know it’s done when the pasta is tender and most of the liquid has been absorbed, leaving a saucy, cheesy consistency.

Step 5: Add the Cheese and Garnish

Once your spaghetti is cooked, stir in the shredded sharp cheddar cheese until melted and creamy. Top with the remaining tablespoon of fresh cilantro for a bright, flavorful finish. Serve it hot and watch everyone go for seconds!

Additional Tips for Making This Recipe Better

After making this recipe myself, I picked up a few tricks that take it to the next level:

• Use freshly shredded cheese — it melts smoother than pre-packaged cheese.
• I like to add a splash of cream at the end for an extra silky texture.
• Try using ground turkey or chicken for a lighter version.
• Don’t skip the cilantro garnish — it adds a pop of freshness to the cheesy richness.
• If you want it spicier, toss in a few sliced jalapeños before serving!

Variations

Love experimenting with dinner recipes? This Crockpot Taco Spaghetti is easy to adapt!

• Vegetarian: Skip the beef and use black beans or lentils instead.
• Low-Carb: Substitute spaghetti with zucchini noodles (add near the end so they don’t get mushy).
• Extra Cheesy: Mix in some cream cheese or Velveeta for a velvety sauce.
• Mexican Twist: Add corn or black beans for more texture and flavor variety.

Equipment You’ll Need

• Large skillet: For browning beef and onions.
  
• Crockpot/slow cooker: The star of the show — handles all the simmering and flavor melding.
• Wooden spoon: Perfect for stirring without scratching your crockpot.
• Cheese grater: Always grate cheese fresh for the best melt.
• Ladle: Helps serve generous, even portions.

How to Serve Crockpot Taco Spaghetti

Presentation matters, especially when you’ve made something this cheesy and comforting!

• Serve it hot, straight from the crockpot, with extra shredded cheddar sprinkled on top.
• Add a dollop of sour cream and a few fresh cilantro leaves for garnish.
• Pair it with garlic bread or a crisp green salad for balance.
• You can also explore the Rotisserie Chicken And Stuffing Casserole Recipe for another cozy dinner option that pairs beautifully with this dish.

Calories Count & Nutrition Facts

Here’s a quick look at what’s in one serving (approximate values):

• Calories: 520 kcal
• Protein: 30g
• Fat: 22g
• Carbohydrates: 48g
• Fiber: 3g
• Sodium: 780mg

How to Store Crockpot Taco Spaghetti

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Portion it out into freezer-safe bags and freeze for up to 3 months.
• Reheat: Warm in a skillet or microwave with a splash of broth or water to keep it creamy.

Why You’ll Love This Recipe

This crockpot taco spaghetti has quickly become one of my go-to comfort meals — and here’s why:

• Effortless cooking: The crockpot does all the heavy lifting!
• Flavor-packed: Tex-Mex spices meet creamy pasta — a match made in heaven.
• Family-friendly: Even picky eaters love it.
• Customizable: Easy to make spicy, mild, or cheesy to your liking.
• Perfect for leftovers: It tastes even better the next day!

Final Thoughts

This Crockpot Taco Spaghetti Recipe is everything a busy home cook could ask for — comforting, flavorful, and simple to prepare. It’s the ideal dish for weeknights when you crave something hearty without spending hours in the kitchen. With a few pantry staples and your trusty slow cooker, you’ll have a restaurant-worthy meal ready to serve.

If you love Tex-Mex-inspired dinner recipes, this one will definitely earn a permanent spot in your rotation.

Ben Carraoli

Crockpot Taco Spaghetti Recipe

I just made this Crockpot Taco Spaghetti last night, and honestly, it blew me away! The combination of tender spaghetti, seasoned beef, and melty cheese made every bite irresistible. It’s a warm, hearty dinner that feels like a taco night and pasta night all in one. The best part? My slow cooker did most of the work.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil – Helps brown the beef evenly and adds a rich flavor base.
• 1 pound ground beef – Use lean ground beef for a balanced texture without too much grease.
• 1 cup diced yellow onion – Sweet and mild the perfect companion to the spicy taco flavors.
• 1 teaspoon salt – Enhances the savory flavor of the beef and broth.
• 1 teaspoon black pepper – Adds a little warmth and depth.
• 1 ounce packet taco seasoning – Brings that classic Tex-Mex kick; homemade or store-bought both work fine.
• 20 ounces 2 cans, 10 oz each Rotel Original diced tomatoes with green chiles – Adds a tangy, slightly spicy tomato base that makes this dish irresistible.
• 3 tablespoons chopped fresh cilantro 2 tbsp for cooking, 1 tbsp for garnish – Adds brightness and freshness.
• 1 pound dried spaghetti noodles broken in half – Breaking them makes stirring easier and ensures even cooking.
• 2 cups beef broth – Adds a rich deep flavor and keeps the noodles moist.
• 3 cups water – Helps the spaghetti cook perfectly in the crockpot.
• 8 ounces sharp cheddar cheese shredded – Use freshly shredded cheese for the creamiest, melt-in-your-mouth texture.

Method

 

1. Start by heating olive oil in a skillet over medium heat. Add the ground beef and onions, breaking up the meat as it cooks. Cook until the beef is browned and the onions are soft. Season with salt, pepper, and taco seasoning. This step builds a flavorful base that’ll soak into your pasta later.
2. Transfer the seasoned beef and onion mixture into your crockpot. Pour in the Rotel tomatoes (with their juices), 2 tablespoons of chopped cilantro, beef broth, and water. Give everything a good stir so the flavors can blend beautifully before adding the pasta.
3. Break your spaghetti noodles in half and add them to the crockpot. Stir gently to make sure they’re evenly coated in the liquid and not clumped together. The noodles will cook slowly, absorbing the delicious taco-infused broth.
4. Cover the crockpot and cook on high for 2.5 hours or low for 4–5 hours. Stir occasionally if possible. You’ll know it’s done when the pasta is tender and most of the liquid has been absorbed, leaving a saucy, cheesy consistency.
5. Once your spaghetti is cooked, stir in the shredded sharp cheddar cheese until melted and creamy. Top with the remaining tablespoon of fresh cilantro for a bright, flavorful finish. Serve it hot and watch everyone go for seconds!

Notes

• Use freshly shredded cheese — it melts smoother than pre-packaged cheese.
• I like to add a splash of cream at the end for an extra silky texture.
• Try using ground turkey or chicken for a lighter version.
• Don’t skip the cilantro garnish — it adds a pop of freshness to the cheesy richness.
• If you want it spicier, toss in a few sliced jalapeños before serving!