There’s nothing like the bold, savory aroma of Crockpot Taco Spaghetti filling your kitchen after a busy day. This recipe is a perfect fusion of two beloved classics: the comforting warmth of spaghetti and the zesty flavors of tacos.

I first made this dish when I needed a hands-off meal that would still wow my family. With just a few simple ingredients and the magic of a slow cooker, it quickly became a regular part of our weekly rotation. It’s hearty, family-friendly, and incredibly easy to throw together. Let’s dive into what makes this recipe a must-try!

Why You’ll Love This Crockpot Taco Spaghetti

Get ready to embrace your new go-to dinner for busy nights. Crockpot Taco Spaghetti is a delightful crowd-pleaser that checks all the right boxes.

First, it’s incredibly easy to prepare. All you need to do is toss your ingredients into the crockpot and let it work its magic. No need to hover over the stove or juggle multiple pots and pans.

Next, the flavor combination is absolutely irresistible. Think of tender spaghetti coated in a rich, cheesy taco-flavored sauce, perfectly balanced with seasoned ground beef and beans. It’s a comfort food dream with a Tex-Mex twist.

This recipe is also perfect for meal prep. It stores beautifully, so you can make a big batch and enjoy leftovers throughout the week. It’s ideal for lunchboxes or quick reheats when time is short.

Finally, it’s a budget-friendly dinner that uses pantry staples. Ground beef, taco seasoning, pasta, and cheese – these affordable ingredients come together to create a meal that feels far more indulgent than it costs.

Ingredients Notes

The beauty of this recipe lies in its simple yet flavorful ingredients. Here’s a closer look at what you’ll need:

Ground Beef: This forms the hearty base of the dish. I recommend using 80/20 ground beef for the best balance of flavor and texture. You can also substitute with ground turkey or chicken for a lighter option.
Taco Seasoning: A packet of taco seasoning adds a punch of classic Tex-Mex spices. You can use store-bought or make your own blend for a customized flavor.
Rotel Tomatoes: These diced tomatoes with green chilies bring a tangy kick to the dish. If you prefer less heat, opt for the mild version.
Black Beans: These add texture and extra protein. Be sure to drain and rinse them before adding them to the crockpot.
Spaghetti: Broken into halves or thirds, spaghetti cooks perfectly in the slow cooker, absorbing all the delicious taco-infused flavors.
Cheese: Shredded cheddar or a Mexican blend works best, melting beautifully into the sauce for that irresistible creaminess.
Broth: Chicken or beef broth ensures the pasta cooks evenly and prevents it from sticking together.

You’ll also need a large crockpot (6-quart or larger) to accommodate all the ingredients.

How to Make This Crockpot Taco Spaghetti

This recipe couldn’t be easier. With just a little prep, your slow cooker will handle the rest. Here’s how to make it:

Brown the Ground Beef
Start by browning 1 pound of ground beef in a skillet over medium heat. Once it’s fully cooked, drain any excess grease, then stir in 1 packet of taco seasoning and 1 cup of water. Let it simmer for a minute or two to blend the flavors.
Combine the Ingredients in the Crockpot
In your crockpot, combine the seasoned beef, 1 can of Rotel tomatoes, 1 can of black beans (drained and rinsed), and 4 cups of chicken broth. Stir everything together.
Cook on Low
Cover the crockpot and cook the mixture on low for about 4 hours. This allows all the flavors to meld beautifully.
Add the Spaghetti
After 4 hours, break 8 ounces of spaghetti into halves or thirds and add them to the crockpot. Stir well to ensure the pasta is submerged in the liquid. Cook for an additional 30–40 minutes, stirring occasionally to prevent sticking.
Stir in the Cheese
Once the spaghetti is tender, add 2 cups of shredded cheese and stir until it’s melted and creamy. Your Taco Spaghetti is now ready to serve!

Storage Options

This dish is just as delicious the next day, making it perfect for leftovers. Here’s how to store and reheat your Crockpot Taco Spaghetti:

Refrigeration: Store any leftovers in an airtight container for up to 4 days.
Freezing: Portion the spaghetti into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual portions in the microwave in 1-minute intervals, stirring in between, until heated through. For larger portions, reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce.

Variations and Substitutions

This recipe is endlessly adaptable! Here are some fun ways to switch it up:

Make It Spicy: Add a diced jalapeño or a dash of hot sauce for extra heat.
Go Vegetarian: Swap the ground beef for sautéed veggies like bell peppers, zucchini, and corn, and use vegetable broth instead of chicken broth.
Change the Pasta: Try penne, rotini, or another short pasta shape if you don’t have spaghetti on hand.
Add More Toppings: Serve with a dollop of sour cream, chopped cilantro, or crushed tortilla chips for added texture and flavor.
Cheese Swap: Experiment with different cheeses like Monterey Jack, pepper jack, or even a smoky gouda.

Feel free to get creative and make this dish your own!

Crockpot Taco Spaghetti is the ultimate comfort food mashup that’s sure to become a family favorite. With its simple preparation, bold flavors, and versatility, it’s the kind of recipe you’ll find yourself making again and again. Enjoy!