There's nothing like the combination of two beloved dishes—tacos and spaghetti—brought together in the easiest way possible: your trusty crockpot. With bold taco flavors, tender spaghetti, and a creamy, cheesy finish, this dish will quickly become your go-to comfort food for busy weeknights.

I discovered this recipe on a chaotic evening when I needed something quick, hearty, and family-approved. Since then, Crockpot Taco Spaghetti has earned a permanent spot in our meal rotation. It's a true lifesaver that combines the ease of a slow cooker with the irresistible flavors of a Tex-Mex classic.

Why You'll Love This Crockpot Taco Spaghetti

Get ready to fall head over heels for your new favorite dinner. This Crockpot Taco Spaghetti is more than a meal—it's a deliciously easy solution to your weeknight dinner dilemmas.

First, it's unbelievably simple to make. The crockpot does all the heavy lifting, so you can go about your day while dinner practically cooks itself. No babysitting required!

Next, the flavors are incredible. With zesty taco seasoning, juicy ground beef, creamy cheese, and tender pasta, every bite is a fiesta of flavor. Even picky eaters will clean their plates and ask for seconds.

Plus, this recipe is super budget-friendly. Using pantry staples like spaghetti, canned tomatoes, and ground beef, you can feed a family of four for under $15.

And let’s not forget its versatility. Whether you’re customizing the toppings or swapping ingredients to suit your preferences, this recipe is endlessly adaptable.

Ingredients Notes

The magic of this Crockpot Taco Spaghetti lies in its combination of flavorful, easy-to-find ingredients. Each one plays a crucial role in creating this delicious dish.

Ground Beef: Opt for lean ground beef to keep the dish hearty without being greasy. If you prefer, ground turkey or chicken works just as well for a lighter option.
Taco Seasoning: A packet of store-bought taco seasoning is perfect here, but feel free to use your favorite homemade blend if you have one.
Canned Diced Tomatoes with Green Chilies: This adds a slight kick to the dish. If you're cooking for spice-sensitive eaters, plain diced tomatoes work too.
Chicken Broth: This keeps the spaghetti moist and flavorful as it cooks. Vegetable broth or beef broth are great substitutes.
Spaghetti: Broken in half for easier serving, this pasta absorbs all the delicious taco-flavored broth, making it the star of the dish.
Cheddar Cheese: A generous handful of shredded cheddar melts beautifully into the dish, creating a creamy, cheesy finish. Use your favorite cheese blend for added flavor.

Equipment Tip: You'll need a 6-quart or larger crockpot to comfortably fit all the ingredients. A slotted spoon is helpful for serving.

How To Make This Crockpot Taco Spaghetti

Making this Crockpot Taco Spaghetti is as easy as can be. Here's how to bring it together in just a few simple steps.

Brown the Beef: Start by browning your ground beef in a skillet over medium heat. This step adds a delicious depth of flavor and ensures the beef is fully cooked before it goes into the crockpot. Drain any excess grease.
Layer the Ingredients: In your crockpot, combine the cooked beef, taco seasoning, diced tomatoes with green chilies, and chicken broth. Stir to combine everything evenly.
Cook the Base: Cover and cook the mixture on low for 4-5 hours or high for 2-3 hours. This allows the flavors to meld beautifully.
Add the Spaghetti: About 30 minutes before the cooking time is up, break the spaghetti in half and stir it into the crockpot. Ensure the pasta is submerged in the liquid so it cooks evenly.
Cheese It Up: Once the spaghetti is tender, sprinkle the shredded cheddar cheese over the top. Cover and let it melt for about 5-10 minutes before serving.

This entire process takes about 6 hours on low or 3 hours on high, making it a great option to start in the morning and enjoy by dinnertime.

Storage Options

If you have leftovers of this Crockpot Taco Spaghetti, you're in luck! This dish stores beautifully, making it perfect for meal prep or next-day lunches.

Refrigerator: Store leftovers in an airtight container for up to 3 days. Let it cool completely before refrigerating.
Freezer: For longer storage, portion the spaghetti into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in the microwave in 30-second intervals, stirring in between. For larger portions, heat in a skillet with a splash of chicken broth to loosen the sauce.

Variations and Substitutions

This recipe is as versatile as it is delicious. Here are some easy ways to switch things up:

Make It Vegetarian: Skip the ground beef and add black beans, pinto beans, or a meatless ground beef substitute.
Amp Up the Veggies: Stir in diced bell peppers, corn, or even zucchini for extra texture and nutrition.
Spice It Up: Love heat? Add a pinch of cayenne pepper, or swap the cheddar for spicy pepper jack cheese.
Try a Different Pasta: While spaghetti works great, other pasta shapes like penne or rotini can add a fun twist.
Cheesy Upgrade: Mix in cream cheese or a dollop of sour cream for an ultra-creamy texture.

Feel free to get creative and make this recipe your own. The possibilities are endless, and every variation is sure to be a hit!

Crockpot Taco Spaghetti is a delightful fusion of two classics, perfect for busy families or anyone craving a cozy, flavorful meal. Give it a try tonight—you won’t be disappointed!