Crockpot Taco Spaghetti

Crockpot Taco Spaghetti is a deliciously simple recipe that combines the hearty satisfaction of pasta with the bold flavors of Mexican-inspired dishes. Perfect for busy weeknights or family gatherings, this dish is a game-changer for those who love quick, flavorful meals. The convenience of using a crockpot means you can prepare everything with minimal hands-on time and let it cook while you focus on other tasks.

One of the standout benefits of this dish is its versatility. Whether you’re cooking for a large group or just prepping a meal for the week, this recipe can be easily adjusted to fit your needs. Plus, the fusion of taco seasoning, Rotel tomatoes, and sharp cheddar cheese ensures every bite is bursting with flavor. Learn how to create this crowd-pleaser with just a few simple steps.

For those new to slow cooking, check out this guide to crockpot cooking basics to get started.

Ingredients and Their Roles

Creating a delicious Crockpot Taco Spaghetti begins with carefully selected ingredients. Each one plays a crucial role in delivering the recipe’s rich, savory flavors and satisfying texture. Here’s a breakdown of the key components:

Key Ingredients

• Olive Oil: Used to brown the ground beef and onion, it adds a subtle richness and ensures the beef cooks evenly.
• Ground Beef: The protein base of the dish. For a healthier twist, substitute ground turkey or plant-based meat alternatives.
• Yellow Onion: Diced onion contributes a sweet, aromatic flavor, balancing the spices in the dish.
• Taco Seasoning: A pre-made blend that adds bold, Mexican-inspired spice. For customization, consider creating your own seasoning using chili powder, cumin, paprika, and garlic powder.

Learn more about taco seasoning blends here.

Liquids for Cooking

• Beef Broth and Water: These provide the necessary moisture to cook the pasta directly in the crockpot while infusing it with deep, savory flavor. For vegetarians, use vegetable broth as a substitute.

Spaghetti and Cheese

• Spaghetti Noodles: Broken in half for easy cooking, they absorb the rich, seasoned liquid during the cooking process.
• Sharp Cheddar Cheese: Shredded cheese melts into the dish at the end, creating a creamy, tangy finish.

Check out the history of spaghetti for more fun facts about its versatility in recipes here.

Enhancements

• Rotel Tomatoes with Green Chilis: These diced tomatoes bring both tanginess and mild heat, elevating the overall flavor profile.
• Fresh Cilantro: Added at the end, cilantro offers a fresh, herbaceous note that complements the spices perfectly.

For tips on adding fresh herbs like cilantro to your meals, visit this guide.

Step-by-Step Directions

Preparing the Beef Mixture

To kick off your Crockpot Taco Spaghetti, start by preparing the beef mixture. In a large skillet over medium-high heat, warm one tablespoon of olive oil. Once heated, add 1½ pounds of ground beef, ¾ cup of diced yellow onion, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Brown the beef thoroughly, ensuring it cooks evenly, and stir occasionally. The diced onion will soften and release its sweet aroma, perfectly complementing the beef’s richness. This step usually takes about 5–6 minutes. Draining excess fat after cooking is crucial to avoid an overly greasy dish.

This foundation is where the magic begins. Browning the beef enhances its texture and flavor while allowing the seasoning to stick better in the next step. Properly prepping this base ensures your spaghetti soaks in all the deliciousness later in the cooking process.

For more about the science behind browning, check out this guide on cooking meat.

 Layering Ingredients in the Crockpot

Once your beef mixture is ready, transfer it to a 6-quart crockpot. This size is ideal to ensure everything fits without overcrowding, allowing the ingredients to cook evenly. Begin layering the additional ingredients.

1. Sprinkle one packet of taco seasoning over the beef mixture. Stir thoroughly to coat every bite with those bold, spicy flavors.
2. Pour in two 10-ounce cans of Rotel diced tomatoes with green chilis. These will provide a tangy base and a hint of heat.
3. Add two tablespoons of freshly chopped cilantro, reserving the remaining tablespoon for garnish later.
4. Break one pound of spaghetti noodles in half and layer them evenly over the mixture. This step is critical to ensure even cooking in the crockpot.
5. Finally, pour in 2 cups of beef broth and 3 cups of water. These liquids are essential for softening the spaghetti and creating a flavorful sauce. Stir gently to submerge the pasta fully in the liquid.

For tips on proper crockpot usage and ingredient layering, see this guide.

Cooking the Spaghetti

With the crockpot loaded, cover it and set it to cook on HIGH for 2 hours or LOW for 3½–4 hours. Stirring is not necessary at this stage, as the moisture and heat will distribute the flavors evenly.

It’s a good idea to check the dish at the 1½-hour mark when cooking on HIGH. Spaghetti can overcook quickly in a crockpot if left unattended. If the noodles are tender and the sauce is thickened, your meal is ready. Otherwise, give it more time until it reaches the perfect consistency.

The slow cooking process allows the spaghetti to absorb all the flavors from the taco seasoning, Rotel tomatoes, and beef broth, resulting in a rich, savory dish with minimal effort.

For more pasta cooking tips, visit this pasta recipe collection.

Adding Final Touches

Once the spaghetti is cooked to perfection, turn off the crockpot. Stir the mixture thoroughly to ensure the noodles, beef, and sauce are evenly combined. Sprinkle 8 ounces of shredded sharp cheddar cheese on top and let it melt naturally from the residual heat. Add the remaining tablespoon of chopped cilantro as a garnish for a fresh, vibrant finish.

This final step brings the dish together, balancing the bold spices with creamy, cheesy goodness. Serve directly from the crockpot for convenience and warmth. Don’t forget to add your favorite toppings like sour cream, avocado slices, or crushed tortilla chips for extra flair!

Here are answers to some commonly asked questions about Crockpot Taco Spaghetti to help you perfect the dish:

Can I use a different type of pasta?

Absolutely! While spaghetti is traditional for this recipe, other pasta types like penne, fettuccine, or rotini can work well. Adjust the cooking time slightly, as thicker pastas may take longer to cook.

What are alternatives for Rotel tomatoes?

If Rotel tomatoes are unavailable, you can use regular diced tomatoes and add chopped green chilis or a splash of hot sauce for heat. For a milder option, use plain diced tomatoes without any additional spices.

How do I prevent the spaghetti from sticking together in the crockpot?

Breaking the noodles in half and ensuring they are fully submerged in the liquid is key. Stir gently before starting the cooking process to separate the strands, and check halfway through to stir if needed.

For more tips, explore this guide to slow cooking pasta

Crockpot Taco Spaghetti

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This Crockpot Taco Spaghetti is the perfect fusion of comfort food and bold Mexican-inspired flavors. Tender spaghetti is cooked directly in a savory mix of ground beef, taco seasoning, and Rotel tomatoes with green chilis, absorbing all the spices and juices. The dish is finished with melted sharp cheddar cheese and fresh cilantro, making it a creamy, hearty, and irresistible meal. It’s an easy, one-pot dinner that’s perfect for busy weeknights or family gatherings. Customize it with your favorite toppings like sour cream, avocado, or crushed tortilla chips for an added twist!

• Author: Clara

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1½ pounds ground beef
• ¾ cup diced yellow onion
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (1 oz) packet taco seasoning
• 20 oz (2 cans, 10 oz each) Rotel Original diced tomatoes with green chilis
• 3 tablespoons chopped fresh cilantro (divided: 2 tablespoons and 1 tablespoon)
• 1 pound dried spaghetti noodles, broken in half
• 2 cups beef broth
• 3 cups water
• 8 oz sharp cheddar cheese, shredded

Instructions

Brown the Beef: In a skillet over medium-high heat, heat the olive oil. Add the ground beef, diced yellow onion, salt, and black pepper. Cook until the beef is browned and the onions are translucent, about 5-6 minutes. Drain off any excess fat.

Combine in Crockpot: Transfer the cooked beef mixture to a 6-quart crockpot. Add the taco seasoning, Rotel diced tomatoes, 2 tablespoons of chopped cilantro, broken spaghetti noodles, beef broth, and water. Stir well to ensure the spaghetti is submerged in the liquid.

Cook: Cover the crockpot and cook on HIGH for 2 hours (or LOW for 3½-4 hours). Check at the 1½-hour mark to ensure the pasta doesn’t overcook.

Finish and Serve: Once the spaghetti is cooked, turn off the crockpot. Stir the spaghetti to mix evenly. Add the shredded cheddar cheese and the remaining 1 tablespoon of chopped cilantro. Serve directly from the crockpot and enjoy!

Notes

• Pasta Tip: Breaking the spaghetti in half ensures even cooking and makes serving easier.
• Liquid Balance: Ensure all pasta is submerged in the liquid before starting the crockpot to prevent uneven cooking.
• Spice Level: Adjust the heat by swapping Rotel tomatoes for mild diced tomatoes or adding extra green chilis for a kick.
• Vegetarian Version: Substitute ground beef with black beans or plant-based meat alternatives, and use vegetable broth.
• Cheese Choices: Experiment with pepper jack, Monterey Jack, or Mexican cheese blends for different flavor profiles.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave with a splash of water or broth to maintain moisture.