Crockpot Taco Spaghetti
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!
Ingredients
- 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.
Find it online: https://claradelish.com/crockpot-taco-spaghetti/