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