Easy Butterfinger Balls

Slow Cooker Taco Spaghetti brings pasta comfort with a blast of taco flavors. It’s creamy and loaded with cheese and Tex-Mex spices — just toss it in the CrockPot and let it do its thing. Great for those crazy weeknights when you want something tasty but can’t hang in the kitchen for hours.

This one’s a go-to at our place because you can make it your way, and it always leaves everyone happy. The smell of all those spices and cheese cooking just makes the house feel cozy and warm.

Crowd-Pleasing Key Ingredients

• Cheddar Cheese: Melts right in so your spaghetti is gooey and rich. Shred it yourself for that perfect texture.
• Spaghetti: Crack the strands in half so it mixes in easily and soaks up all those saucy flavors.
• Chicken Broth: Keeps it from drying out and helps the noodles cook through. I usually grab the low-salt kind to avoid overdoing the salt.
• Taco Seasoning: A pack gives it that classic Tex-Mex taste. You can go with premade or mix up your own blend if you want to switch things up.
• Canned Corn: Throw in some drained corn kernels to sweeten things up and give it extra bite.
• Salsa: Pick your favorite—mild, hot, whatever you like—for a punchy layer of flavor.
• Crushed Tomatoes: The base for your sauce, tangy and bright. I go for quality canned ones for the best results.
• Bell Pepper: Chop up red or green—adds crunch and a hint of sweetness. It’s also a sneaky way to get more veggies in.
• Ground Beef: Lean beef gives it the right balance of taste without being greasy. 90% lean is my pick.
• Fresh Cilantro: Sprinkle on top for a fresh, herby finish that lightens everything up.

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Mastering Slow Cooker Taco Spaghetti

Finishing Touches:

Chop up fresh cilantro and scatter it all over right before you dish it up. Enjoy that cheesy goodness hot!

Cheese Time:

Top the spaghetti with plenty of shredded cheddar, cover for about five minutes so it melts, then give it a gentle mix.

Pasta Goes In:

Crack your spaghetti in half, mix it into the slow cooker, cover, and let it get tender—should take ten to twenty minutes. Give it a quick stir now and then to keep the noodles loose.

Let It Slow Cook:

Stick the lid on and turn the CrockPot to high. Let the flavors hang out for three to four hours, making that base extra tasty.

Pile Everything In:

Once the meat’s cooked, move it to the slow cooker, and add salsa, crushed tomatoes, bell pepper, drained corn, taco seasoning, and broth. Stir well to coat everything.

Browning the Beef:

Grab a skillet, toss in the beef on medium-high and break it up as it cooks. Add a bit of salt and pepper if you want, and drain off the extra fat so it doesn’t get too heavy.

The mix of that zippy taco seasoning and melted cheddar always hits the spot. It’s got everything you want in a dinner—hearty, full of flavor, and everyone I know loves it. We seriously make it all the time.

Serve It Up

This slow cooker meal’s great just like it is, but if you want to jazz it up, add garlic bread or toss together a crisp salad. For something extra, set out toppings—like jalapeño slices, avocado chunks, sour cream, or more shredded cheese—so everyone can build their ideal plate. I like it with a cold beer or some limeade when we’re just hanging out for dinner.

Make It Your Way

• Switch Up the Protein: Skip beef? Try ground turkey, chicken, or plant-based crumbles for a veggie version.
• Add Some Heat: Stir in diced jalapeño or your favorite hot sauce, or use spicy taco seasoning for extra kick.
• Cheese Variety: Use Colby, queso fresco, or pepper jack instead of cheddar for a tasty change.
• Boost the Veggies: Throw in zucchini, spinach, black beans, or extra bell peppers for more color and nutrition.
• Creamier Finish: Mix in a few spoonfuls of sour cream or cream cheese toward the end for an extra dreamy texture.

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How to Store & Warm It Up

• Keep It Chilled: Pop leftovers in a sealed bowl in the fridge for three to four days. To reheat, use the stove or microwave, and splash in a bit of broth or water to keep things saucy.
• Freeze For Later: Let it cool, then scoop into freezer containers or bags. Squeeze out the air so it doesn’t get freezer burn. Good for up to three months. Thaw in the fridge overnight before reheating.

Just Saying

If you want dinner that’s no stress and tastes awesome, this slow cooker taco spaghetti brings it. Cheesy, full of bold Tex-Mex flair, and totally satisfying for everyone at your table. Works for feeding a group or just making tomorrow’s lunch easy. Try it out—you’re gonna want to make it again and again.

Frequently Asked Questions

→ Why skip natural peanut butter?

It's usually a bit too oily and can split. Regular brands like Jif or Skippy work best.

→ Is freezing okay?

You sure can. Store in a sealed container, pop in the freezer for up to three months, and let them thaw out in the fridge before snacking.

→ Which chocolate melts best for dipping?

Go for melting wafers or almond bark. Chocolate chips work too, but toss in some oil so the shell’s smooth.

→ How should I store leftovers?

Just keep ‘em in a tight container in your fridge for up to a week. They taste best a bit cold.

→ Can I change up the candy?

Totally, swap in Snickers, Heath, or any bar that tastes awesome with peanut butter.