Go Back
Crockpot Taco Spaghetti
Antonio Morelli

Crockpot Taco Spaghetti Recipe Card

A cheesy, flavor-packed fusion of spaghetti and taco goodness, slow-cooked to perfection in the crockpot. Perfect for busy weeknights, family dinners, or potlucks—this one-pot meal is hearty, comforting, and customizable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Resting Time 4 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (or turkey)
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can diced tomatoes with green chilies
  • 3 cups beef broth (or chicken broth)
  • 8 oz spaghetti, broken into thirds
  • 2 cups shredded cheddar or Mexican blend cheese
  • Fresh cilantro or parsley, for garnish

Equipment

  • 6-quart crockpot (slow cooker)
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups/spoons
  • Colander (optional)
  • Mixing spoon or pasta fork
  • Serving bowls or plates

Method
 

  1. Brown Beef: First, cook ground beef until you get a brownish tone in a skillet. Add onions and garlic; cook until softened. Drain excess grease.
  2. Load Crockpot: Transfer beef mixture to crockpot. Add taco seasoning, bell pepper, tomatoes, and broth. Stir to combine.
  3. Slow Cook: LOW cook for 4–5 hours & HIGH cook for 2–3 hours.
  4. Add Pasta: Break spaghetti into thirds; stir into crockpot 30–40 minutes before serving. Ensure pasta is submerged.
  5. Cheesy Finish: Once pasta is tender, stir in cheese until melted.
  6. Serve: Garnish with cilantro or parsley and enjoy.

Notes

  • For extra creaminess, stir in 2–3 tbsp cream cheese before adding shredded cheese.
  • Adjust spice level by adding jalapeños or hot sauce.
  • You can also freeze up to 2 months, reheat before serving with a splash of broth.