Name: The Best CrockPot Taco Spaghetti
Prep time: 10 min
Cook time: 3 h 40 min
Total time: 3 h 50 min
Cuisine: Tex-Mex
Ingredients: 1 pound lean ground beef; 1 small onion, chopped; 1 (1 oz) packet taco seasoning; 1 (10 oz) can diced tomatoes with green chilies (like Rotel); 1 (15 oz) can tomato sauce; 2 cups beef broth; 8 oz uncooked spaghetti, broken in half; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; Salt and pepper to taste; Optional toppings: sour cream, sliced jalapeños, chopped cilantro, avocado

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A delicious fusion of Tex-Mex and Italian comfort food, The Best CrockPot Taco Spaghetti brings together everything I love in a family dinner—savory ground beef, taco seasoning, melty cheese, and tender spaghetti, all slow-cooked to perfection. It's cozy, satisfying, and ridiculously easy to prepare. With minimal prep and loads of flavor, it’s become one of my favorite go-to slow cooker meals.

The Best CrockPot Taco Spaghetti

Ingredients

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

1 pound lean ground beef

1 small onion, chopped

1 (1 oz) packet taco seasoning

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

1 (15 oz) can tomato sauce

2 cups beef broth

8 oz uncooked spaghetti, broken in half

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Salt and pepper to taste

Optional toppings: sour cream, sliced jalapeños, chopped cilantro, avocado

Directions

I start by browning the ground beef and chopped onion in a skillet over medium heat until the meat is cooked through and the onion is soft. Then I drain off the extra fat.

Next, I stir in the taco seasoning and let it cook for another minute or two to bloom the spices.

I transfer everything to the CrockPot and mix in the diced tomatoes with green chilies, tomato sauce, and beef broth. I give it a good stir, cover, and cook on low for 3 hours.

After 3 hours, I stir in the broken spaghetti noodles, making sure they’re mostly covered by liquid.

I switch the heat to high and let it cook for another 30 to 40 minutes, checking and stirring occasionally so the noodles don’t stick.

When the pasta is tender, I stir in the shredded cheddar and Monterey Jack cheeses until everything is creamy and melted.

I taste and season with salt and pepper, then top it with my favorites—sour cream, jalapeños, fresh cilantro, or creamy avocado.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cooking Time: 3 hours 40 minutes

Total Time: 3 hours 50 minutes

Calories per serving: 420 kcal

Variations

There are so many ways I like to switch this up depending on what I have on hand. Sometimes I use ground turkey instead of beef for a lighter version. If I want it spicy, I add extra jalapeños or a dash of hot sauce. I’ve also stirred in black beans or corn for a heartier meal. And when I want a bit more creaminess, I add a dollop of cream cheese at the end with the shredded cheese. It’s a really flexible recipe that adapts to my pantry.

Storage/Reheating

Leftovers keep really well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or on the stovetop with a splash of broth or water to loosen it up. If I’m freezing it, I make sure it’s completely cool first, then store it in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as usual.

FAQs

How do I keep the spaghetti from clumping in the CrockPot?

I stir the pasta a couple of times during the final cooking stage to prevent clumping and make sure it cooks evenly in the sauce.

Can I use a different type of pasta?

Yes, I’ve tried using penne and rotini before. Just keep an eye on the cooking time, as different shapes cook at slightly different rates.

Is it okay to cook the pasta separately?

I prefer cooking the pasta in the CrockPot because it soaks up all the flavor, but I can definitely cook it separately and stir it in at the end if I’m short on time.

Can I make this vegetarian?

Absolutely. I swap the ground beef for plant-based crumbles or black beans, and use vegetable broth instead of beef broth.

Can I double the recipe?

Yes, I’ve doubled it in a 6 or 7-quart CrockPot with no problem. I just make sure to stir the noodles well so they don’t stick together.

Conclusion

The Best CrockPot Taco Spaghetti is everything I love in a comforting, easy dinner—it’s flavorful, cheesy, and full of Tex-Mex goodness. It’s perfect for busy days when I want something hearty but hands-off. Whether I stick to the recipe or throw in a few extras from my fridge, it never disappoints. If I’m craving a new take on taco night, this is the recipe I turn to every time.

📖 Recipe:

The Best CrockPot Taco Spaghetti

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Author: Cheryl
Total Time: 3 hours 50 minutes
Yield: 6 servings
Diet: Halal

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Description

A delicious fusion of Tex-Mex and Italian comfort food, this CrockPot Taco Spaghetti combines ground beef, taco seasoning, tomatoes, cheese, and spaghetti into a hearty, flavorful slow-cooked meal perfect for family dinners.

Instructions

In a skillet over medium heat, brown the ground beef and chopped onion until the meat is cooked through and the onion is soft. Drain excess fat.
Add the taco seasoning to the skillet and cook for another 1-2 minutes to bloom the spices.
Transfer the mixture to a CrockPot. Stir in diced tomatoes with green chilies, tomato sauce, and beef broth.
Cover and cook on low for 3 hours.
Stir in the broken spaghetti noodles, ensuring they are mostly submerged in the liquid.
Switch the CrockPot to high and cook for another 30-40 minutes, stirring occasionally to prevent sticking.
When the pasta is tender, stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
Season with salt and pepper to taste. Top with optional toppings if desired and serve warm.