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.

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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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.

Notes

You can add black beans or corn for extra texture and heartiness.

Velveeta cheese can be used instead of cream cheese and cheddar for an ultra-creamy finish.

Leftovers store well in an airtight container in the fridge for up to 3 days.

Reheat gently with added broth or water to maintain creaminess.

To make vegetarian, substitute meat with beans and use vegetable broth.

Prep Time: 10 minutes
Cook Time: 2.5 to 3 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Serving Size: 1/6 of recipe
Calories: Approx. 400 kcal
Sugar: 3g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg