There's nothing like the irresistible aroma of Crockpot Taco Spaghetti filling your kitchen while the slow cooker does all the hard work. This dish is the perfect mashup of two family favorites: tacos and spaghetti, combining bold Mexican flavors with comforting pasta goodness.

I first discovered this recipe on a particularly busy weeknight when I needed something that would practically cook itself. Now, it’s my go-to for feeding a crowd or meal-prepping for the week ahead. The best part? It’s as simple as tossing everything in the crockpot and letting it work its magic!
Why You’ll Love This Crockpot Taco Spaghetti
Get ready to fall head over heels for this easy, flavorful meal. Crockpot Taco Spaghetti isn’t just tasty – it’s a weeknight lifesaver!
First, it’s a true time-saver. With minimal prep and a hands-off cooking method, this recipe lets you focus on other things while dinner practically makes itself.
Second, the flavors are unbeatable. The savory blend of ground beef, taco seasoning, and melty cheese pairs perfectly with tender spaghetti. Every bite is packed with comfort and spice.
Third, it’s family-friendly. Picky eaters, taco lovers, and pasta fans alike will clean their plates and ask for seconds. Bonus points for being easy to customize to suit individual tastes!
Finally, it’s versatile and budget-friendly. Using pantry staples like spaghetti, canned tomatoes, and taco seasoning, this recipe stretches your grocery budget without compromising on flavor.
Ready to see how easy it is to make? Let’s dive into the ingredients!
Ingredients Note

The beauty of this Crockpot Taco Spaghetti lies in its simple ingredients, each contributing to the dish's rich and satisfying flavor.
- Ground Beef: The foundation of the dish. Choose lean ground beef to reduce grease, or substitute ground turkey or chicken for a lighter option.
- Taco Seasoning: The magic that gives this dish its Tex-Mex flavor. Store-bought is convenient, but feel free to use your own blend of chili powder, cumin, paprika, and garlic powder.
- Diced Tomatoes and Green Chilies: These add a tangy, spicy kick. If your family prefers less heat, use plain diced tomatoes instead.
- Spaghetti: Break it into halves or thirds to fit easily into the crockpot. Thin spaghetti or angel hair pasta works well, but you can also use gluten-free options if needed.
- Cheese: A mix of shredded cheddar and Monterey Jack creates a creamy, melty finish. If you're a cheese lover, feel free to sprinkle on a little extra before serving!
- Beef Broth: This ensures the spaghetti cooks evenly and absorbs all the delicious taco flavors. You can substitute chicken or vegetable broth if you prefer.
You’ll also need a large crockpot (at least 6 quarts) to accommodate all the ingredients.
How To Make Crockpot Taco Spaghetti

Making this Crockpot Taco Spaghetti is as easy as 1-2-3. Here’s how it’s done:
- Brown the Meat: Start by browning the ground beef in a skillet over medium heat. Drain any excess grease and stir in the taco seasoning, ensuring the meat is evenly coated.
- Layer the Ingredients: In your crockpot, layer the seasoned ground beef, followed by the diced tomatoes and green chilies. Pour in the beef broth and give everything a gentle stir.
- Add the Pasta: Break the spaghetti into smaller pieces and spread it over the top of the beef mixture. Gently press the pasta down into the liquid without stirring.
- Cook on Low: Cover the crockpot and cook on low for 3-4 hours, stirring once halfway through to ensure the pasta cooks evenly.
- Add the Cheese: In the final 10-15 minutes of cooking, sprinkle the shredded cheese on top. Cover and let it melt into the dish.
- Serve and Enjoy: Once the cheese is melted and bubbly, give everything a good stir. Serve hot, topped with your favorite taco garnishes like sour cream, green onions, or fresh cilantro!
From start to finish, this recipe takes about 4 hours, making it perfect for a hands-off dinner that tastes like you’ve spent all day in the kitchen.
Storage Options
Crockpot Taco Spaghetti is just as good the next day – if not better! Here’s how to store leftovers:
- Refrigerator: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freezer: This dish freezes beautifully. Transfer cooled portions to freezer-safe containers and freeze for up to 2 months.
To reheat, thaw frozen portions in the fridge overnight, then warm in the microwave or on the stovetop with a splash of beef broth to loosen the sauce.
Variations and Substitutions
One of the best things about this recipe is how customizable it is! Here are a few ways to make it your own:
- Vegetarian Option: Swap the ground beef for black beans or plant-based crumbles. Use vegetable broth instead of beef broth.
- Spice Level: For a milder version, use diced tomatoes without green chilies or add a splash of cream to mellow the heat. Love spice? Add chopped jalapeños or extra chili powder.
- Different Pasta: If spaghetti isn’t your thing, try penne, rotini, or macaroni. Just adjust the cooking time as needed.
- Cheese Swaps: Experiment with different cheeses like pepper jack, Colby, or even cream cheese for added richness.
- Add Veggies: Stir in corn, bell peppers, or diced zucchini for extra nutrients and color.
With its bold flavors, simple prep, and endless versatility, Crockpot Taco Spaghetti is sure to become a staple in your meal rotation. Give it a try tonight and watch it disappear from the table in no time!
PrintCrockpot Taco Spaghetti Recipe
This Crockpot Taco Spaghetti recipe combines the bold flavors of tacos with hearty pasta, making it the perfect one-pot dinner for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz spaghetti, broken in half
- 2 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 cup shredded cheddar cheese
- ½ cup chopped onion (optional)
- ½ cup black beans or corn (optional)
Instructions
- In a skillet, brown the ground beef and drain excess fat. Add taco seasoning and mix well.
- Transfer the beef mixture to the crockpot.
- Add diced tomatoes, tomato sauce, chicken broth, onion (optional), black beans, or corn if using. Stir to combine.
- Add the spaghetti to the crockpot, breaking it into smaller pieces. Submerge it into the sauce.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours, stirring occasionally.
- Once pasta is tender, sprinkle shredded cheddar cheese on top and let it melt.
- Serve warm and garnish with your favorite taco toppings like sour cream, cilantro, or diced avocado.
Notes
- For a spicier kick, add diced jalapeños or use spicy taco seasoning.
- Use gluten-free pasta to make this dish gluten-free.
- Stirring occasionally helps prevent pasta from sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
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