If you’re looking for a delicious, comforting, and easy-to-make meal, look no further than Crockpot Taco Spaghetti. This dish combines the bold flavors of Tex-Mex cuisine with the beloved texture of pasta, resulting in a cheesy, flavorful one-pot meal that’s perfect for busy weeknights. With just a few simple ingredients and your trusty crockpot, you can create a dish that will please the whole family.
Ingredients:
1 tablespoon olive oil
1½ pounds ground beef
¾ cup diced yellow onion
½ teaspoon salt
¼ teaspoon black pepper
1-ounce packet taco seasoning
20 ounces Rotel diced tomatoes with green chilies
3 tablespoons chopped fresh cilantro (divided)
1 pound dried spaghetti noodles (broken in half)
2 cups beef broth
3 cups water
8 ounces sharp cheddar cheese, shredded
Directions:
Brown the Beef:
Start by heating the olive oil in a skillet over medium heat. Add the ground beef, diced onion, salt, and pepper. Cook until the beef is browned and the onions are translucent. Drain any excess fat to keep your dish from becoming greasy.
Combine in Crockpot:
Transfer the browned beef mixture to a 6-quart crockpot. Add the taco seasoning, Rotel diced tomatoes with green chilies, 2 tablespoons of chopped cilantro, broken spaghetti noodles, beef broth, and water. Stir well to ensure that the spaghetti noodles are fully submerged in the liquid.
Cook:
Cover the crockpot and cook on HIGH for 2 hours or on LOW for 3½-4 hours. Stir occasionally and check the pasta at the 1½-hour mark to ensure it’s not sticking together. This will help achieve the perfect texture for your spaghetti.
Finish and Serve:
Once the pasta is cooked and tender, stir in the shredded sharp cheddar cheese and the remaining tablespoon of cilantro. The cheese will melt into a gooey, delicious sauce, adding a rich flavor to your dish. Serve hot and enjoy!
Serving Tips:
Garnish: Enhance the flavor and presentation of your Crockpot Taco Spaghetti by garnishing it with additional chopped fresh cilantro, a dollop of sour cream, or a sprinkle of sliced green onions. You can also serve it with a side of tortilla chips or a fresh salad.
Pairing: This dish pairs wonderfully with a simple side like Mexican street corn, a crisp green salad, or some warm garlic bread. For a more substantial meal, consider serving it alongside some seasoned rice.
Leftovers: Crockpot Taco Spaghetti makes great leftovers. To reheat, simply warm individual portions in the microwave or reheat gently on the stovetop with a splash of water or broth to loosen the sauce if needed.
Storage Tips:
Refrigeration: Allow the spaghetti to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Make sure the container is well-sealed to prevent the pasta from drying out.
Freezing: To freeze Crockpot Taco Spaghetti, let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
Reheating: Reheat frozen or refrigerated Taco Spaghetti in the microwave, stirring occasionally, until heated through. For even reheating, you can use the stovetop over low heat, adding a little beef broth or water if the sauce has thickened.
Avoid Overcooking: When reheating, be cautious not to overcook the pasta, as it can become mushy. Stir gently and heat until just warmed through.
Related Recipes:
FAQs:
Can I use ground turkey or chicken instead of ground beef?
Yes, you can substitute ground turkey or chicken for the ground beef. Both options will work well and provide a lighter alternative. Just make sure to cook the meat thoroughly before adding it to the crockpot. If using ground chicken, be mindful of its tendency to dry out more quickly, so keep an eye on the cooking time.
Can I add vegetables to the Crockpot Taco Spaghetti?
Absolutely! You can add vegetables such as bell peppers, corn, or black beans to the crockpot for extra flavor and nutrition. Simply chop them into bite-sized pieces and add them along with the other ingredients. Be sure to adjust the cooking time as needed to ensure that the vegetables are tender.
Can I use whole wheat or gluten-free spaghetti?
Yes, you can use whole wheat or gluten-free spaghetti as a substitute. If using gluten-free pasta, check the package instructions for cooking times, as they may differ from regular pasta. Keep in mind that gluten-free pasta may have a slightly different texture.
What can I do if my spaghetti turns out mushy?
If your spaghetti becomes mushy, it may be due to overcooking. To prevent this, avoid cooking the pasta for too long and stir occasionally to ensure even cooking. If it does turn out mushy, try adding a bit more shredded cheese to the mix to help thicken the sauce, or serve it with a side dish to balance the texture.
Conclusion:
Crockpot Taco Spaghetti is a deliciously comforting one-pot meal that blends Tex-Mex flavors with hearty pasta. This easy slow-cooker recipe is perfect for busy weeknights and delivers a cheesy, flavorful dinner with minimal effort. Enjoy a satisfying meal that the whole family will love.
📖 Recipe:
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Crockpot Taco Spaghetti
- Total Time: 2 hours, 15 minutes
- Yield: 6 servings
Description
Discover the ultimate comfort food with this Crockpot Taco Spaghetti! Combining the zesty flavors of Tex-Mex cuisine with hearty pasta, this one-pot meal features ground beef, taco seasoning, and Rotel tomatoes, all cooked to perfection in your slow cooker. Topped with melted sharp cheddar cheese, it’s a delicious and convenient dinner option that will satisfy the whole family.
Ingredients
1 tablespoon olive oil
1½ pounds ground beef
¾ cup diced yellow onion
½ teaspoon salt
¼ teaspoon black pepper
1-ounce packet taco seasoning
20 ounces Rotel diced tomatoes with green chilies
3 tablespoons chopped fresh cilantro (divided)
1 pound dried spaghetti noodles (broken in half)
2 cups beef broth
3 cups water
8 ounces sharp cheddar cheese, shredded
Instructions
- Brown the Beef: Heat olive oil in a skillet over medium heat. Add ground beef, diced onion, salt, and pepper. Cook until beef is browned and onions are translucent. Drain excess fat.
- Combine in Crockpot: Transfer beef mixture to a 6-quart crockpot. Add taco seasoning, Rotel tomatoes, 2 tablespoons cilantro, broken spaghetti noodles, beef broth, and water. Stir to ensure spaghetti is submerged.
- Cook: Cover and cook on HIGH for 2 hours or LOW for 3½-4 hours. Stir occasionally and check pasta at 1½-hour mark to prevent sticking.
- Finish and Serve: Stir in shredded cheddar cheese and remaining cilantro. Serve hot.
Notes
For a lighter option, substitute ground turkey or chicken.
Add vegetables like bell peppers or black beans for extra nutrition.
If using gluten-free spaghetti, adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: 487 per serving
Keywords: Crockpot Taco Spaghetti, Tex-Mex Pasta, Slow Cooker Spaghetti, Ground Beef Pasta, Cheesy Taco Spaghetti
