Pin it
This slow cooker taco spaghetti brings together the coziness of pasta and all the punchy, tangy taco flavors you crave. It's creamy, loaded with cheese, a little spicy, and super easy for hectic days. Just toss it all in and let your CrockPot handle dinner while you go about your business. You'll have a comfy, tasty meal in no time with barely any effort.
This one's a regular at our place because it's just so satisfying and flexible. Smelling it cook with all those spices and cheese always gets me excited for dinner.
Tasty Key Ingredients
- Fresh Cilantro: Toss some of this chopped on top for a bright kick at the end. It lifts every bite.
- Cheddar Cheese: Shred it yourself if you can. It melts smoother and boosts creaminess.
- Spaghetti: Snap the pasta in half—trust me, it's way easier to stir and scoop out this way.
- Chicken Broth: Adds just enough moisture so your pasta cooks up tender—go low-salt if you want to watch the sodium.
- Taco Seasoning: Use a standard packet or blend some chili, cumin and garlic for your own style.
- Canned Corn: Just drain it and toss it in. It adds pops of sweetness against all the savory notes.
- Salsa: Pick your heat—mild, medium, or hot. It deepens the flavors and brings zingy attitude.
- Crushed Tomatoes: The base of it all—go with a good quality can and it'll taste fresher.
- Bell Pepper: Any color is good, chopped up small. It sneaks in some crunch and color.
- Ground Beef: I grab 90% lean so there's less grease, but it's still juicy and rich.
Pin it
Making Amazing CrockPot Taco Spaghetti
- Garnishing and Plating:
- Spoon everything into bowls and toss on a bunch of cilantro to finish. Dig in while it's nice and hot and cheesy.
- Melting the Cheese:
- Spread your shredded cheddar all over the top, put the lid back on and let it melt for a few minutes. Stir gently so the cheese gets mixed through all the pasta.
- Cooking the Pasta:
- Break up the spaghetti, mix it in, and cover. Let it cook for just 10–20 minutes until soft. Give it a stir here and there so nothing sticks together.
- Slow Cooking the Base Mix:
- Pop the lid on and leave it on high for around 3–4 hours. You'll know it's ready when the place smells fantastic and the sauce has come together.
- Mixing Up the Base:
- Put your browned beef right in the CrockPot. Add bell pepper, salsa, tomatoes, corn, taco seasoning, and broth. Stir so it's all well-blended.
- Browning the Beef:
- Using a skillet, crumble and cook the beef over med-high heat. Season with salt and pepper, then drain off any fat before continuing.
My favorite thing about this dinner is all that melty cheese and taco spice together. Seriously, it's always satisfying. My family raves about it and it's a top pick for our weeknight meals.
Serving Suggestions
Honestly, this CrockPot taco spaghetti is hearty enough for any meal. If you want extras, some garlic bread or a crisp salad are perfect. Set out a topping spread—think jalapeños, avocado chunks, a scoop of sour cream, or a pile of extra cheese. Everyone gets to trick out their own bowl. I love a frosty beer or tart limeade with mine for a chill dinner vibe.
Switch It Up Your Way
- Creamy Touch: Stir in some sour cream or cream cheese at the end if you want it ultra-creamy and rich. It's totally worth it.
- Pack in Veggies: Throw in black beans, zucchini chunks, extra peppers, or a handful of spinach. It makes it heartier and more colorful.
- Change the Cheese: Go for pepper jack, Colby, or queso fresco—each one will give a different twist.
- Crank Up the Heat: Drop chopped jalapeños in or splash some hot sauce. Pick a spicy taco mix if you like it bold.
- Try Other Meats: Not into beef? Turkey, shredded chicken, or even a plant-based swap work, too.
Pin it
How To Keep And Reheat
- Freezer Friendly: Let it cool first, then stash in freezer containers. Press out air so it keeps well. Good for about three months—just thaw in the fridge before you warm it up.
- Fridge Ready: Pop leftovers in a sealed dish and keep in the fridge up to four days. To bring it back to life, microwave or heat on the stove with a splash of water or broth to renew the sauce and keep pasta soft.
Wrapping It Up
Once you try this easy slow cooker taco spaghetti, you'll want it on regular dinner rotation. It's cheesy, filling, and has all the Tex-Mex spice that keeps things interesting. Awesome for feeding a crowd or meal prepping your week. It never lets you down!
Frequently Asked Questions
- → Can I use different pasta shapes?
- Totally! Swap in any long noodles. Just keep an eye on them to avoid overcooking if they're different sizes.
- → Can I cook this on low?
- Sure thing—set it for about 6 or 7 hours. Stir in the pasta at the end until it's nice and soft.
- → Can I prep this ahead?
- Cook the beef early and chop the veggies in advance. Throw it all in your slow cooker when you’re set to start.
- → How do I prevent mushy pasta?
- Don’t put the noodles in till about 20 minutes before serving and peek occasionally so they don’t overcook.
- → Can I freeze leftovers?
- Go for it! Freeze for up to three months. The pasta might get a bit softer, but it still tastes great.