Name: Crockpot Taco Spaghetti
Prep time: 10 min
Cook time: PT-485899H50M32S
Total time: PT-485899H50M32S
Cuisine: Tex-Mex
Ingredients: 1 lb (450g) ground beef or turkey; 1 packet taco seasoning (or homemade); 1 (10 oz) can Rotel (diced tomatoes with green chilies); 2 1/2 cups beef broth or chicken broth; 8 oz spaghetti, broken in half; 1 cup shredded cheddar cheese; 1/2 cup cream cheese (softened); 1/2 small onion, diced (optional); 1 tbsp olive oil (for sautéing meat)

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Crockpot Taco Spaghetti is a delicious and easy one-pot meal that combines the flavors of a taco with the comfort of cheesy spaghetti. It’s perfect for busy days when I want something hearty, flavorful, and hands-off. The slow cooker does all the work while I go about my day, and I come back to a creamy, cheesy, taco-spiced dinner ready to enjoy.

Crockpot Taco Spaghetti

Ingredients

1 lb (450g) ground beef or turkey

1 packet taco seasoning (or homemade)

1 (10 oz) can Rotel (diced tomatoes with green chilies)

2 ½ cups beef broth or chicken broth

8 oz spaghetti, broken in half

1 cup shredded cheddar cheese

½ cup cream cheese (softened)

½ small onion, diced (optional)

1 tablespoon olive oil (for sautéing meat)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the meat: I heat olive oil in a skillet over medium heat, then cook the ground beef (and diced onion if using) until browned. I drain the excess grease and stir in the taco seasoning until the meat is well coated.

Add to crockpot: I transfer the seasoned meat to the slow cooker and add the Rotel and broth. I give it a good stir to combine everything.

Add pasta: I stir in the broken spaghetti, pressing it down so most of it is submerged in the liquid.

Cook: I cover the crockpot and cook on HIGH for 2.5 to 3 hours, stirring once or twice during cooking. I keep an eye on the pasta around the 2-hour mark to avoid overcooking.

Add cheeses: Once the pasta is tender, I stir in the cream cheese and shredded cheddar until everything is melted and creamy. I let it sit for 5 to 10 minutes to thicken up.

Serve: I like to garnish with chopped cilantro, jalapeños, or a dollop of sour cream for extra flavor.

Servings and Timing

This recipe serves about 6 people. Prep time is just 10 minutes, and the cook time is approximately 2.5 to 3 hours on high in the crockpot.

Variations

I sometimes add black beans or corn to make it heartier and add some texture.

Using Velveeta instead of cream cheese and cheddar gives an ultra-creamy, cheesy finish.

For a stovetop or oven-baked version, I can adjust the cooking method if you'd like to try that.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water to keep the pasta from drying out. It reheats well and tastes just as comforting the next day.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works great and makes the dish a bit lighter. Just brown it the same way as beef.

What if I don’t have Rotel?

You can substitute with diced tomatoes and add a bit of chopped green chilies or jalapeños for that same kick.

Can I make this vegetarian?

Yes, I’d swap the meat for beans like black beans or pinto beans and use vegetable broth instead of beef or chicken broth.

How do I prevent the pasta from getting mushy?

I watch the cooking time closely and stir once or twice during cooking. Checking the pasta around 2 hours helps me avoid overcooking.

Can I freeze leftovers?

I don’t recommend freezing because the pasta texture can change, but if you do, thaw gently and reheat with added liquid to restore creaminess.

Conclusion

Crockpot Taco Spaghetti has become one of my favorite easy dinners. It’s a comforting, flavorful dish that brings together the best of tacos and spaghetti with minimal effort. Whether I’m feeding a crowd or meal prepping for the week, it’s a reliable, tasty choice that never disappoints.

Recipe:

Crockpot Taco Spaghetti

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Author: Cheryl
Total Time: 2 hours 40 minutes to 3 hours 10 minutes
Yield: 6 servings
Diet: Low Fat

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Description

Crockpot Taco Spaghetti is a delicious and easy one-pot meal that combines the flavors of a taco with the comfort of cheesy spaghetti. It’s perfect for busy days when you want something hearty, flavorful, and hands-off, with the slow cooker doing all the work.

Instructions

Heat olive oil in a skillet over medium heat. Brown the ground beef (and diced onion if using) until fully cooked. Drain excess grease.
Stir in taco seasoning until the meat is well coated.
Transfer the seasoned meat to the crockpot. Add Rotel and broth, stirring to combine.
Stir in broken spaghetti, pressing it down so most of it is submerged in the liquid.
Cover and cook on HIGH for 2.5 to 3 hours, stirring once or twice during cooking. Check pasta around 2 hours to avoid overcooking.
Once pasta is tender, stir in cream cheese and shredded cheddar until melted and creamy. Let sit 5-10 minutes to thicken.
Serve garnished with chopped cilantro, jalapeños, or a dollop of sour cream if desired.