CrockPot Taco Spaghetti

The beauty of this CrockPot Taco Spaghetti is how effortlessly it comes together, allowing you to focus on the more enjoyable parts of cooking—like the aromas filling your kitchen as the flavors meld. As the sauce simmers, you’ll notice how the spices, the rich tomato base, and the savory taco seasoning all weave together, creating a comforting, slightly tangy fragrance that’s undeniably inviting. Each bite is a blend of creamy cheese, tender pasta, and that signature taco seasoning, which somehow tastes even better after a few hours of slow cooking. It’s one of those dishes that seems to get better the longer it sits, so don’t be afraid to let it go on high for a few hours—your patience will pay off!

What I love most about this recipe is how customizable it is to your taste. Whether you’re a fan of extra heat, love a bit of crunch from a topping of tortilla chips, or want to sneak in a handful of veggies like bell peppers or corn, this taco spaghetti welcomes it all. I personally love to add a little extra cheese on top and finish it off with a dollop of sour cream to balance the spice. But the best part? It’s always a crowd-pleaser. Everyone gathers around the table, eager to scoop up a hearty bowl, and you can count on hearing plenty of “Mmm!”s as they dig in. It’s the kind of dish that brings people together—and who doesn’t love a meal that does just that?

Key Ingredients in CrockPot Taco Spaghetti

This Taco Spaghetti has a simple yet flavorful lineup of ingredients that come together in the slow cooker to create the ultimate comforting meal. Each component plays a key role, from the savory beef to the rich cheeses and tangy toppings. Let’s break down what you’ll need:

• Ground Beef The hearty base of this dish, ground beef brings savory richness and a satisfying texture. It absorbs all the delicious taco seasonings and enhances the overall flavor profile of the spaghetti.
• Taco Seasoning Packed with a perfect mix of spices like cumin, paprika, and garlic, taco seasoning is what gives this dish its signature flavor. It adds a mild heat and a zesty kick that transforms the whole recipe into a fiesta of flavors.
• Diced Tomatoes with Green Chilies These tomatoes are the secret to the dish’s tangy undertone. The green chilies add just the right amount of heat, balancing the richness of the beef and creating a vibrant, mouthwatering sauce.
• Tomato Sauce A classic ingredient in many pasta dishes, tomato sauce provides a smooth, slightly sweet base to bind everything together. It balances out the acidity from the tomatoes and adds a creamy consistency to the sauce.
• Diced Green Chilies For those who love a bit of extra spice, these green chilies add that subtle heat and a burst of flavor without overwhelming the dish. They bring a little more depth and heat to the tomato base.
• Water The water helps to thin out the sauce just enough to cook the pasta, allowing all the flavors to meld together while keeping everything moist and tender.
• Spaghetti Pasta The perfect vehicle for all that flavorful sauce! The spaghetti soaks up the rich taco sauce while maintaining its structure, providing a satisfying bite in every spoonful.
• Shredded Cheddar Cheese Cheddar cheese adds a sharp, slightly tangy flavor that complements the taco seasoning perfectly. It melts into the sauce, creating a creamy texture and a golden, bubbly finish.
• Shredded Mozzarella Cheese Mozzarella brings that stretchy, gooey goodness that we all love in a cheesy dish. It adds a mild, creamy flavor and makes every bite feel indulgent.
• Sour Cream A dollop of sour cream on top helps to balance the heat and richness of the dish. Its cool, tangy flavor is the perfect contrast to the spicy, savory elements in the spaghetti.
• Chopped Green Onions Green onions provide a refreshing crunch and a light, oniony bite that cuts through the richness of the dish. They add a touch of brightness that rounds out the flavors beautifully.
• Chopped Cilantro A burst of fresh, herbal flavor, cilantro adds a pop of color and an aromatic note that brightens the whole dish. It’s a simple garnish that elevates the meal with its fresh, zesty flavor.

How to Make CrockPot Taco Spaghetti

Serving Suggestions for CrockPot Taco Spaghetti

• Add a Crunchy Side Salad For a refreshing contrast to the creamy, cheesy spaghetti, pair it with a light, crunchy salad. Think crisp romaine, juicy tomatoes, and a tangy lime vinaigrette to complement the bold taco flavors. A sprinkle of tortilla chips on top adds that perfect crunch!
• Top with Sliced Avocado If you love adding a creamy, buttery texture to your dishes, avocado is your new best friend here. Slice it up and place it on top of each serving for a rich, cooling bite that balances the spice beautifully.
• Serve with Warm Flour Tortillas A side of warm, soft flour tortillas is a simple yet irresistible addition. You can use them to scoop up the cheesy goodness or roll them up with the taco spaghetti inside—trust me, it makes the meal feel extra special!

What’s your go-to side dish when serving a cheesy pasta? Let me know, I love hearing how you make this dish your own!

How to Store CrockPot Taco Spaghetti

When it comes to storing your leftover CrockPot Taco Spaghetti, it’s all about keeping that creamy, cheesy goodness fresh for as long as possible. After your meal, let the spaghetti cool to room temperature before transferring it into an airtight container. This helps prevent condensation from forming and keeps the pasta from getting soggy. Stored this way in the fridge, it’ll last for about 3 to 4 days—though, I’d be surprised if it lasts that long with how delicious it is!

If you find yourself with more leftovers than you can eat within a few days, don’t worry. This dish freezes beautifully! To freeze, portion the spaghetti into individual or family-sized containers and make sure they’re tightly sealed. When you’re ready to enjoy it again, just thaw it overnight in the fridge and reheat it on the stovetop or in the microwave. You might want to add a splash of water or broth to loosen the sauce, as it can thicken a bit during freezing.

Another tip? If you’re only planning to store it for a couple of days, you can leave the sour cream and fresh garnishes out of the mix and add them when you reheat the dish. That way, you get the same fresh, vibrant flavors every time you dig in.

Conclusion

And there you have it—your new favorite CrockPot Taco Spaghetti recipe! With its rich, cheesy goodness and the bold taco flavors that everyone loves, this dish is perfect for a cozy dinner or a crowd-pleasing meal. The beauty of this recipe is how it brings together the simplicity of slow cooking with the deliciously layered flavors of tacos and pasta. It’s hearty, comforting, and so easy to make—you’ll wonder why you didn’t try it sooner!

I hope this recipe has inspired you to get cooking, whether you’re feeding a hungry family or hosting friends for a laid-back evening. If you give it a try, I’d love to hear how it turns out. Was it a hit? Did you make any fun tweaks to suit your taste? Drop me a comment or ask me anything you need—I’m always here to help! Let’s keep the conversation going and share those cooking adventures.

Happy cooking, and enjoy every savory, cheesy bite!

Print Recipe

CrockPot Taco Spaghetti

Author: Daniel Carter Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 3 hrs Rest Time 5 mins Total Time 3 hrs 20 mins

Calories: 600

Description

CrockPot Taco Spaghetti is a savory twist on two classics, combining taco-seasoned ground beef, tender spaghetti, zesty salsa, and melty cheese into a cozy, one-pot wonder. Perfectly seasoned, it's comfort food with a bold, spicy kick!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound ground beef

• 1 packet taco seasoning

• 1 can (10 oz) diced tomatoes with green chilies

• 1 can (8 oz) tomato sauce

• 1 can (4 oz) diced green chilies

• 1 cup water

• 8 ounces spaghetti pasta

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• ¹⁄₂ cup sour cream

• ¹⁄₂ cup chopped green onions

• ¹⁄₂ cup chopped cilantro

Instructions

1. In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks.
2. Drain any excess fat from the cooked ground beef.
3. Add the taco seasoning to the ground beef and stir to combine.
4. Pour in the diced tomatoes with green chilies, tomato sauce, diced green chilies, and water, stirring until everything is well combined.
5. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
6. While the beef mixture simmers, break the spaghetti pasta in half and add it to the CrockPot.
7. Pour the beef mixture over the spaghetti in the CrockPot, stirring to ensure the pasta is evenly coated.
8. Cover the CrockPot and cook on low for 4 to 5 hours, or until the pasta is tender and cooked through.
9. Once the pasta is cooked, sprinkle the shredded cheddar cheese and mozzarella cheese over the top.
10. Cover the CrockPot again and let the cheese melt for about 10 minutes.
11. Stir the melted cheese into the pasta and beef mixture until it’s fully incorporated.
12. Add the sour cream to the CrockPot and mix it in until the sauce becomes creamy.
13. Top with chopped green onions and cilantro, stirring lightly to combine.
14. Serve hot, and enjoy your CrockPot Taco Spaghetti!

Note

• If you prefer a leaner dish, substitute ground turkey or chicken for the ground beef.
• For extra heat, add some diced jalapenos or a pinch of red pepper flakes to the beef mixture.
• You can use gluten-free pasta or another type of pasta if you prefer.
• Feel free to swap the mozzarella cheese for a cheese blend or pepper jack for a spicier kick.
• To save time, prepare the beef mixture ahead of time and refrigerate it before adding to the CrockPot.

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