Crockpot Taco Spaghetti Recipe

This Crockpot Taco Spaghetti combines the rich flavors of tacos with the comfort of spaghetti in one easy, slow-cooked dish. It’s a cheesy, flavorful, and family-friendly meal that requires minimal effort. Perfect for busy weeknights, this recipe transforms a classic taco into a delightful pasta dish.

Instructions

1. Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess fat.

2. Season the Beef

After draining, add the taco seasoning to the ground beef and stir to coat evenly. Cook for another 2 minutes to let the flavors meld.

3. Transfer to the Crockpot

Transfer the seasoned ground beef to your crockpot. Add the Rotel tomatoes, tomato sauce, cream of chicken soup, and beef broth (or water). Stir everything together until well mixed.

4. Cook on Low

Cover the crockpot and cook on low heat for 3-4 hours, allowing the flavors to combine and the sauce to thicken.

5. Add the Spaghetti

After 3-4 hours of cooking, break the spaghetti in half and add it directly to the crockpot. Stir it into the sauce, ensuring the pasta is submerged. Cover and cook for an additional 30-40 minutes on low until the spaghetti is tender, stirring occasionally to prevent sticking.

6. Stir in Cheese and Sour Cream

Once the spaghetti is fully cooked, stir in the shredded cheddar cheese and sour cream. Mix until the cheese is melted and the sauce becomes creamy.

7. Serve and Add Toppings

Serve the taco spaghetti hot, garnished with your favorite toppings like chopped cilantro, diced tomatoes, sliced jalapeños, or green onions. Add a dollop of sour cream for extra creaminess.

Tips for Success

• Control the Spice Level: For a spicier dish, use spicy taco seasoning or hot Rotel tomatoes. For a milder version, opt for regular diced tomatoes instead of Rotel.
• Cheese Options: While cheddar cheese works great, feel free to use a Mexican cheese blend or Pepper Jack for extra flavor.
• Spaghetti Alternatives: If you’d prefer a different pasta, penne or rotini would also work well and hold the sauce beautifully.

Serving Suggestions

• Serve your Crockpot Taco Spaghetti with a side of garlic bread or cornbread.
• Pair with a green salad or guacamole for a complete meal.

Storing and Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish freezes well! Just store it in a freezer-safe container for up to 2 months. When ready to eat, let it thaw in the refrigerator overnight before reheating.
• Reheating: Reheat in the microwave or on the stovetop. If the spaghetti becomes too thick, you can add a little water or beef broth to loosen it up.

Conclusion

This Crockpot Taco Spaghetti is a delicious fusion of Mexican flavors and Italian comfort. It’s cheesy, flavorful, and incredibly easy to make. With just a few simple ingredients and your crockpot, you can have a hearty, satisfying meal ready with minimal effort. It’s perfect for a family dinner or for meal prep. Give it a try and enjoy the delightful combination of tacos and spaghetti in one dish!

Yield: 8

Crockpot Taco Spaghetti Recipe

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This Crockpot Taco Spaghetti combines the rich flavors of tacos with the comfort of spaghetti in one easy, slow-cooked dish. It’s a cheesy, flavorful, and family-friendly meal that requires minimal effort. Perfect for busy weeknights, this recipe transforms a classic taco into a delightful pasta dish.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning mix (about 1 oz)
• 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
• 1 can (15 oz) tomato sauce
• 2 cups beef broth (or chicken broth)
• 8 oz cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 lb spaghetti, broken in half
• 1/2 cup sour cream
• 1 small onion, diced
• 1 tablespoon olive oil
• Chopped cilantro, for garnish
• Crushed tortilla chips or extra cheese, for topping

Instructions

1. Brown the Ground Beef:
   In a skillet, heat olive oil over medium heat. Add diced onions and cook until softened, about 3-4 minutes.
   Add ground beef and cook until browned, breaking it up into crumbles as it cooks. Drain excess grease if needed.
   
2. Season the Beef:
   Stir in the taco seasoning mix and 1/4 cup of water. Let it simmer for 2-3 minutes to fully combine and flavor the meat. Remove from heat.
   
3. Prepare the Slow Cooker:
   In the bottom of your crockpot, combine the browned ground beef, Rotel tomatoes, tomato sauce, and beef broth. Stir until everything is mixed well.
   
4. Add Cream Cheese:
   Cut the softened cream cheese into cubes and add it to the mixture in the crockpot. Stir to distribute the cream cheese into the sauce. It will melt as the dish cooks.
   
5. Cook on Low:
   Cover the crockpot and cook on low for 1 1/2 to 2 hours, or until the sauce is hot and the flavors have combined. Stir occasionally to ensure the cream cheese fully melts into the sauce.
   
6. Add the Spaghetti:
   After the initial cooking time, stir the broken spaghetti into the crockpot. Push the spaghetti down so it's submerged in the sauce. Cook on low for another 30-40 minutes, stirring occasionally, until the spaghetti is tender.
   
7. Add Cheeses and Sour Cream:
   Once the spaghetti is cooked, stir in the shredded cheddar cheese and sour cream. Allow the cheese to melt and the sauce to become creamy.
   
8. Serve:
   Garnish with chopped cilantro and crushed tortilla chips or extra cheese for a crunchy topping.

Notes

Spaghetti Cooking Tip: Keep an eye on the spaghetti while it cooks to prevent overcooking. Stir it occasionally to ensure it cooks evenly and doesn't stick together.

Vegetarian Option: Swap the ground beef for black beans, pinto beans, or a plant-based meat alternative for a meatless version.

Toppings: Customize with your favorite taco toppings like jalapeños, diced avocado, or extra sour cream.

Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it creamy.