There's nothing quite like the comforting aroma of Crockpot Taco Spaghetti simmering away in your kitchen. This dish combines the hearty goodness of spaghetti with the bold flavors of a taco, creating a fusion that's as easy to prepare as it is satisfying to eat.

I stumbled upon this recipe during a busy week when I needed something effortless but packed with flavor. It’s now a staple in our household, especially on those nights when everyone craves something hearty and fun. Let’s dive into why this recipe deserves a spot on your meal rotation!
Why You'll Love This Crockpot Taco Spaghetti
Get ready to fall head over heels for this Crockpot Taco Spaghetti! Whether you’re cooking for a crowd or just trying to simplify dinner, this recipe checks all the boxes.
First, it’s unbelievably convenient. The slow cooker does most of the work, leaving you free to tackle your day. Just toss in the ingredients, and let it cook while you handle other tasks.
Next, the flavors are out of this world. The combination of taco-seasoned ground beef, creamy cheese, and perfectly cooked spaghetti creates a dish that’s as indulgent as it is flavorful. It’s like taco night and pasta night had the ultimate culinary love child!
It’s also a fantastic crowd-pleaser. Whether you’re feeding kids, hosting friends, or looking for leftovers, this recipe delivers in spades. Customize the toppings to suit everyone’s tastes—shredded cheese, sour cream, or diced jalapeños, anyone?
And finally, it’s super budget-friendly. Using pantry staples like pasta, ground beef, and canned tomatoes, you can whip up a hearty meal without breaking the bank.
Ingredients Notes

The beauty of Crockpot Taco Spaghetti lies in its simple yet flavorful ingredients. Each one plays a role in building the ultimate Tex-Mex comfort dish.
- Ground Beef: Use lean ground beef for a balanced flavor without too much grease. You could also substitute ground turkey or chicken for a lighter twist.
- Taco Seasoning: This is the flavor backbone of the dish. A store-bought packet works perfectly, but if you have your own taco seasoning blend, even better!
- Canned Diced Tomatoes with Green Chilies: These add a tangy kick. If you prefer mild flavors, opt for plain diced tomatoes instead.
- Spaghetti: The classic pasta choice for this recipe. Break the noodles in half to fit them easily into the crockpot and ensure even cooking.
- Cheddar Cheese: Sharp cheddar melts beautifully and enhances the taco vibe. Feel free to mix in some Monterey Jack or pepper jack for extra creaminess or heat.
- Chicken Broth: This helps cook the pasta and adds depth to the dish. You could use beef broth or vegetable broth if preferred.
You’ll also need a large slow cooker for this recipe, as it requires room to combine all the ingredients.
How To Make This Crockpot Taco Spaghetti

Creating Crockpot Taco Spaghetti couldn’t be easier! Here’s how to make this mouthwatering dish step-by-step.
1. Prep Your Ingredients
Start by browning 1 pound of ground beef in a skillet over medium heat. Drain any excess grease and stir in a packet of taco seasoning along with a splash of water. This helps infuse the beef with bold taco flavor.
2. Layer the Crockpot
In your slow cooker, add the seasoned beef, a can of diced tomatoes with green chilies, and 2 cups of chicken broth. Stir everything together to combine the flavors.
3. Add the Pasta
Break 8 ounces of spaghetti in half and layer it on top of the beef mixture. Don’t stir! This ensures the pasta cooks evenly.
4. Cook on Low
Cover the crockpot and cook on low for 2-3 hours, checking after 2 hours to ensure the pasta isn’t overcooked. Stir gently to combine the noodles and sauce.
5. Add the Cheese
Sprinkle 1 cup of shredded cheddar cheese over the top, replace the lid, and let it melt for 5-10 minutes. This step takes the dish to a whole new level of creamy deliciousness.
6. Serve and Enjoy
Once the cheese is melted, your Crockpot Taco Spaghetti is ready to serve. Garnish with your favorite toppings, such as sour cream, chopped cilantro, or crushed tortilla chips.
Storage Options
Leftovers? No problem! Crockpot Taco Spaghetti stores beautifully, making it a fantastic make-ahead meal.
- Refrigerator: Transfer the spaghetti to an airtight container and store it in the fridge for up to 4 days.
- Freezer: For longer storage, portion the spaghetti into freezer-safe bags or containers. It will keep well for 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm leftovers in the microwave or on the stovetop with a splash of broth or water to restore the creamy texture.
Variations and Substitutions
This recipe is incredibly versatile. Here are some fun ways to switch it up:
- Swap the Protein: Ground turkey, chicken, or even plant-based crumbles make great alternatives to beef.
- Add Vegetables: Stir in corn, black beans, or bell peppers for added texture and flavor.
- Change the Pasta: While spaghetti works perfectly, you can use penne, rotini, or even gluten-free pasta.
- Kick Up the Heat: Add a pinch of cayenne or a splash of hot sauce to the beef mixture for an extra spicy kick.
- Make it Creamy: Stir in a dollop of cream cheese or sour cream at the end for an even richer sauce.
Feel free to experiment and make this recipe your own!
Final Thoughts
Crockpot Taco Spaghetti is the ultimate blend of Tex-Mex flair and Italian comfort. It’s a dish that’s guaranteed to bring smiles to the table, whether you’re serving a busy family or hosting a laid-back gathering. Give it a try, and watch it become a new favorite in your meal rotation!
PrintCrockpot Taco Spaghetti Recipe
This Crockpot Taco Spaghetti recipe combines the zesty flavors of tacos with the comforting goodness of spaghetti. Perfect for busy families or weeknight meals, this one-pot wonder is easy to make, delicious, and sure to please everyone!
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 3 cups beef broth
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, chopped cilantro, jalapeños
Instructions
- Brown the ground beef in a skillet, drain excess fat, and transfer to a crockpot.
- Add taco seasoning, diced tomatoes, tomato sauce, and beef broth. Stir to combine.
- Cover and cook on low for 4 hours or high for 2 hours.
- Add broken spaghetti and stir well. Cook on high for an additional 30 minutes, stirring occasionally.
- Once pasta is tender, stir in cheddar cheese.
- Serve hot with your favorite taco toppings, like sour cream or cilantro.
Notes
- For a spicier kick, add extra diced green chilies or a pinch of cayenne pepper.
- Swap ground beef for turkey or chicken for a lighter option.
- Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
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