There's nothing quite like the combination of tacos and spaghetti, two classic comfort foods. With this Crockpot Taco Spaghetti, you can enjoy all the bold, zesty flavors of your favorite taco night in a creamy, hearty pasta dish made effortlessly in your slow cooker.
I first whipped up this dish on a chilly Sunday when I wanted something warm and filling but didn't feel like standing over the stove. The result? A family-approved recipe that's become a go-to for busy weekdays and cozy weekends alike. Let’s dive into why you’ll love it!
Why You'll Love This Crockpot Taco Spaghetti
Get ready to make your new favorite dinner! This Crockpot Taco Spaghetti combines the ease of slow cooking with the irresistible flavor of a taco-inspired pasta dish.
First, it’s incredibly easy to make. Just toss everything into your slow cooker, set it, and forget it. The crockpot does all the work, leaving you free to tackle your to-do list or just relax while dinner simmers away.
It’s packed with bold flavors. From the savory taco-seasoned beef to the tangy tomatoes and creamy cheese, every bite bursts with Tex-Mex goodness that even picky eaters will adore.
Cleanup is a breeze. By making this meal in one pot, you’ll have fewer dishes to wash – perfect for busy weeknights.
Best of all, it’s a crowd-pleaser! This dish serves a hungry family with ease and is perfect for leftovers. It even tastes better the next day, making it a meal prep superstar.
Ready to get started? Let’s look at the ingredients that make this dish a winner.
Ingredients Notes

The beauty of this Crockpot Taco Spaghetti lies in its simple yet flavorful ingredients. Each one plays a key role in creating a dish that's as easy as it is delicious.
Ground beef is the star protein here. I recommend using lean ground beef to keep the dish hearty without being overly greasy. You can also swap it for ground turkey or chicken if you prefer a lighter option.
Taco seasoning adds that signature Tex-Mex flair. A store-bought packet works perfectly, but feel free to use homemade taco seasoning if you want to control the spice level.
Diced tomatoes with green chilies bring a tangy, slightly spicy kick. If you’re not a fan of heat, you can use plain diced tomatoes instead.
Uncooked spaghetti cooks to perfection right in the crockpot. Make sure to break the spaghetti in half so it fits nicely and cooks evenly in the sauce.
Cheddar cheese provides a creamy, melty finish. You can mix things up by using a blend of Mexican cheeses or even pepper jack for extra heat.
You’ll also need a slow cooker for this recipe. A 6-quart crockpot works best to ensure everything fits and cooks evenly.
How To Make This Crockpot Taco Spaghetti

Making Crockpot Taco Spaghetti is a breeze. Here’s how to do it step by step:
Start by browning your ground beef in a skillet over medium-high heat. Drain any excess fat and transfer the cooked beef to your crockpot. This step ensures the beef stays flavorful and not greasy.
Next, add your diced tomatoes with green chilies, taco seasoning, and a splash of water or broth to the crockpot. Stir everything together to create the base for your sauce. Let it cook on low for 4-5 hours to let the flavors meld.
After the initial cooking time, break your spaghetti in half and add it directly to the crockpot. Pour in enough water or broth to submerge the noodles, stirring gently to combine. Cover and cook for another 20-25 minutes, checking occasionally to prevent sticking.
Once the spaghetti is tender, stir in the cheddar cheese until melted and creamy. You’ll know it’s ready when the sauce is rich, the pasta is perfectly cooked, and your kitchen smells amazing.
Serve hot, garnished with your favorite taco toppings like sour cream, chopped cilantro, or sliced jalapeños for an extra kick.
Storage Options
If you’re lucky enough to have leftovers, this Crockpot Taco Spaghetti stores beautifully!
Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making it a fantastic option for meal prep.
To freeze, portion the cooled spaghetti into freezer-safe containers or bags. It’ll keep well for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat it in the microwave or on the stovetop.
For reheating, add a splash of water or broth to the pasta to help loosen the sauce. Heat gently, stirring occasionally, until warmed through.
Variations and Substitutions
The versatility of this recipe means you can customize it to suit your tastes and dietary preferences. Here are a few ideas:
Switch up the protein. Ground turkey, chicken, or even plant-based crumbles are great alternatives to beef.
Make it spicier. Add chopped jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to amp up the heat.
Use different pasta shapes. If you’re out of spaghetti, try penne, rotini, or even gluten-free pasta. Just adjust the cooking time as needed.
Add extra veggies. Stir in diced bell peppers, onions, or corn for a veggie-packed version.
Cheese it up! Swap the cheddar for a blend of Monterey Jack, queso fresco, or even a sprinkle of cotija for a unique twist.
Feel free to get creative with toppings, too. Crushed tortilla chips, sliced avocado, or a squeeze of lime juice can elevate this dish to the next level.
No matter how you make it, this Crockpot Taco Spaghetti is sure to become a family favorite. Give it a try, and don’t forget to share your variations – I’d love to hear how you make this recipe your own!
PrintCrockpot Taco Spaghetti Recipe
Enjoy the best of both worlds with this Crockpot Taco Spaghetti recipe! A delicious, easy-to-make slow cooker meal combining the zesty flavors of tacos with hearty spaghetti. Perfect for family dinners or busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-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
- 2 cups beef broth
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- In a skillet, cook ground beef over medium heat until browned. Drain excess grease.
- Add taco seasoning to the cooked beef and mix well.
- Transfer the seasoned beef to the crockpot. Add diced tomatoes, tomato sauce, and beef broth. Stir to combine.
- Cover and cook on low for 2 hours.
- Add spaghetti, ensuring it is submerged in the liquid. Cover and cook for an additional 1-2 hours, stirring occasionally, until the pasta is tender.
- Once the spaghetti is cooked, sprinkle shredded cheddar cheese on top. Cover and cook for 5 minutes or until the cheese melts.
- Serve with optional toppings like sour cream, cilantro, or jalapeños.
Notes
- You can substitute ground turkey or chicken for ground beef.
- Adjust spice level by using mild or hot diced tomatoes with green chilies.
- Stir occasionally during cooking to prevent pasta from sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 750mg
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