Crockpot Taco Spaghetti Recipe
This Crockpot Taco Spaghetti Recipe is a must-try fusion of Mexican and Italian flavors. Loaded with taco-seasoned ground beef, pasta, and cheese, it’s a simple, comforting, and family-friendly dinner. Perfect for busy weeknights, this slow-cooker recipe delivers bold flavors with minimal effort!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can (14 oz) diced tomatoes (with juices)
- 1 can (10 oz) Rotel tomatoes (with green chilies)
- 2 cups beef broth
- 1 cup water
- 8 oz spaghetti (broken in half)
- 1 ½ cups shredded cheddar cheese
- Optional toppings: diced avocado, cilantro, sour cream, jalapeños
Instructions
- In a skillet, cook ground beef until browned. Drain excess fat.
- Transfer cooked beef to the crockpot and stir in taco seasoning, diced tomatoes, Rotel, beef broth, and water.
- Cook on low for 4-5 hours or high for 2-3 hours.
- Add broken spaghetti to the crockpot, stirring to ensure pasta is submerged. Cook for another 30-40 minutes until pasta is tender.
- Stir in shredded cheese until melted and creamy.
- Serve warm with desired toppings.
Notes
- Adjust the spice level by choosing mild, medium, or hot Rotel.
- Use gluten-free pasta for a gluten-free option.
- For extra creaminess, add a dollop of cream cheese at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 6g
- Sodium: 720mg
Find it online: https://camilarecipes.com/crockpot-taco-spaghetti-recipe-2/