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Crockpot Taco Spaghetti Recipe
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.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
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!