Crockpot Taco Spaghetti
A homely, flavor-packed slow cooker pasta dish that blends tender spaghetti with seasoned beef, tomatoes, salsa, and melty cheese for a bold taco-inspired dinner.
Ingredients
Scale
- 1 pound minced beef
- 1 medium-sized onion, diced
- 2 tablespoons taco seasoning
- 1 can diced tomatoes with green chilies (14.5 ounces)
- 1 cup salsa
- 3 cups beef broth
- 12 ounces dry spaghetti, broken in half
- 2 cups shredded cheddar or Mexican blend cheese
- 1 green bell pepper, diced (optional)
- 1 cup corn kernels (optional)
- Fresh cilantro, chopped (optional)
Instructions
- Brown the ground beef and diced onion in a skillet until caramelized, then drain excess fat.
- Transfer the cooked beef mixture to the slow cooker.
- Add taco seasoning, diced tomatoes, salsa, and beef broth, stirring to combine.
- Break spaghetti in half and submerge it into the liquid mixture.
- Cook on LOW for 4–5 hours or HIGH for about 2 hours until pasta is tender.
- Stir in shredded cheese until melted and creamy.
- Top with fresh cilantro before serving if desired.
Notes
- If pasta thickens after resting, add a splash of broth when reheating.
- Vegetables like black beans or jalapeños can be added for extra flavor.