There's nothing quite like the comforting aroma of Crockpot Taco Spaghetti filling your home on a busy evening. This dish combines all the bold, zesty flavors of your favorite tacos with the satisfying heartiness of spaghetti, making it an instant family favorite.
I first created this recipe when I wanted a no-fuss dinner that would please both kids and adults. Since then, it’s become a go-to for everything from weeknight dinners to potluck parties. Ready to discover your new favorite comfort food? Let’s dive in!
Why You'll Love This Crockpot Taco Spaghetti
Get ready to fall in love with this flavorful, family-friendly meal. Crockpot Taco Spaghetti is more than just delicious—it’s a lifesaver for anyone with a hectic schedule.
First, it's incredibly simple to prepare. With minimal prep and a slow cooker doing all the heavy lifting, you’ll have a warm, satisfying dinner waiting for you without breaking a sweat.
The combination of taco spices and creamy, cheesy spaghetti creates a one-pot wonder that everyone will devour. It’s the ultimate fusion of two beloved dishes, making it both comforting and exciting.
This dish is also wonderfully adaptable. Whether you’re feeding picky eaters or customizing it to suit dietary needs, it’s easy to tweak while keeping all the deliciousness intact.
Finally, Crockpot Taco Spaghetti is perfect for meal prepping. It stores beautifully, so you can enjoy leftovers that taste just as amazing as the first bite.
Ingredients Notes

The magic of Crockpot Taco Spaghetti lies in its blend of simple, flavorful ingredients. Here’s a closer look at what makes this dish shine.
Ground beef is the heart of the recipe, offering a savory, meaty base. If you prefer, you can substitute ground turkey or even plant-based meat for a lighter or vegetarian option.
Taco seasoning brings all the classic Mexican-inspired flavors to the dish. Use your favorite store-bought mix or make your own with chili powder, cumin, paprika, and garlic powder.
Spaghetti is the star carbohydrate here, soaking up all the bold flavors as it cooks in the sauce. Break the pasta into smaller pieces for easier serving and eating.
Rotel tomatoes add a burst of tangy flavor and a touch of heat. If you like things extra spicy, opt for the hot version, or keep it mild with a regular can.
Cheese—a mix of cheddar and Monterey Jack—melts into the dish, creating a creamy, irresistible texture. Feel free to experiment with other cheeses like pepper jack for an extra kick.
A slow cooker is the only equipment you’ll need, making this dish as hands-off as it gets. Be sure to have a large one, as this recipe makes enough to feed a crowd!
How To Make This Crockpot Taco Spaghetti

Making Crockpot Taco Spaghetti is as easy as layering the ingredients and letting the slow cooker work its magic. Here’s how it’s done.
Start by browning the ground beef in a skillet over medium heat. Drain any excess grease, then transfer the cooked meat to your slow cooker. This step helps develop deeper flavors in the final dish.
Next, add the taco seasoning, Rotel tomatoes, and beef broth to the slow cooker. Stir everything together to ensure the seasoning is evenly distributed.
Break the spaghetti into thirds and layer it on top of the mixture. Don’t stir it in just yet—this prevents the pasta from sticking together.
Cover the slow cooker and cook on low for 2-3 hours. Check the spaghetti for doneness around the 2-hour mark, as cooking times can vary depending on your slow cooker model.
Once the spaghetti is tender, sprinkle the shredded cheese over the top. Cover the slow cooker again and let the cheese melt for about 10 minutes. Stir everything together before serving to combine the cheesy goodness with the sauce.
This recipe takes around 3 hours from start to finish, with only about 10 minutes of hands-on time. The result is a perfectly cooked, flavor-packed meal that’s sure to please!
Storage Options
Crockpot Taco Spaghetti is just as delicious the next day, making it a fantastic option for meal prep or leftovers.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits, making reheated portions extra tasty.
For longer storage, freeze the spaghetti in individual portions. Use freezer-safe containers or bags, and enjoy it within 2 months for the best flavor and texture.
To reheat, thaw frozen portions overnight in the refrigerator if needed. Warm in the microwave or on the stovetop over low heat, adding a splash of broth or water to prevent the pasta from drying out.
Variations and Substitutions
The versatility of this recipe makes it easy to customize to your tastes or dietary needs. Here are some ideas to try:
Swap out the ground beef for ground chicken, turkey, or even crumbled tofu for a different protein option.
Use gluten-free spaghetti to make the dish celiac-friendly. Be sure to adjust cooking times as needed since gluten-free pasta may cook faster.
Add extra veggies like diced bell peppers, corn, or black beans for a more nutrient-packed version.
Turn up the heat by using spicy taco seasoning, hot Rotel tomatoes, or adding diced jalapeños to the mix.
Experiment with different cheeses, such as pepper jack, colby, or a Mexican blend, to give the dish a unique flavor twist.
Crockpot Taco Spaghetti is a dish that encourages creativity, so don’t be afraid to make it your own. With its hearty flavors and comforting texture, this recipe is sure to become a staple in your kitchen. Enjoy!
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Crockpot Taco Spaghetti Recipe
- Total Time: 2 hour 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Crockpot Taco Spaghetti recipe is the perfect blend of bold taco flavors and comforting spaghetti. Made effortlessly in your slow cooker, it's an ideal meal for busy nights. Packed with seasoned ground beef, taco seasoning, spaghetti, and cheesy goodness, this dish is a family favorite that you'll make over and over again.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 12 oz spaghetti
- 3 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 cup shredded cheddar cheese
- ½ cup diced onions
- Optional toppings: sour cream, fresh cilantro, jalapeños
Instructions
- In a skillet, brown the ground beef with diced onions until cooked through. Drain excess grease.
- Add the cooked beef, taco seasoning, diced tomatoes, tomato sauce, and beef broth to the crockpot. Mix well.
- Break spaghetti noodles in half and place them into the crockpot. Stir to coat them with the sauce.
- Cover and cook on low for 2-3 hours, stirring occasionally, until the spaghetti is cooked.
- Sprinkle shredded cheddar cheese on top, cover, and let it melt.
- Serve warm with your favorite toppings like sour cream or cilantro.
Notes
- Stir the spaghetti occasionally during cooking to prevent sticking.
- Adjust spice level by using mild or hot diced tomatoes with chilies.
- For extra creaminess, stir in a dollop of cream cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hour 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
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