I’m sharing my Crockpot Taco Spaghetti because slow cooked pasta in a taco style sauce is a surprising mashup that begs for a closer look.

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I never thought taco flavors and pasta would get along until I threw ground beef and spaghetti into the slow cooker. My take on Crockpot Taco Spaghetti came after scrolling through Dinner Recipes With Rotel and feeling like I had to try it, and honestly it surprised me.

The sauce gets loud and a little messy, not picture perfect but totally worth it, and the noodles soak up stuff you didn’t know would work together. I can’t promise gourmet but I can promise curiosity, a few happy accidents, and a meal that keeps you wondering what you’ll put on your fork next.

Ingredients

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Lean ground beef or turkey brings protein and savory fat, making the dish hearty.
Onion adds sweetness when cooked and fiber, vitamin C, it rounds out flavors.
Garlic gives punchy aroma, offers antioxidants and lifts the whole taco flavor.
Taco seasoning brings smoky heat and bold spice, sodium can be higher.
Canned diced tomatoes add acidity and juice, balancing richness and brightening sauce.
Spaghetti soaks up sauce and gives filling carbs for energy, kids usually love.
Cheddar melts creamy and adds calcium, salty flavor makes it pure comfort.
Black beans add fiber and plant protein, make leftovers more filling and cheap.

Ingredient Quantities

1 pound lean ground beef or turkey, use what you got

1 small yellow onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 1 ounce) or 2 tablespoons homemade taco seasoning

1 can 14.5 oz diced tomatoes, undrained

1 can 8 oz tomato sauce

2 cups beef or chicken broth

8 ounces uncooked spaghetti

2 cups shredded cheddar cheese

1 tablespoon olive oil optional

1 can 15 oz black beans optional

1 cup frozen corn optional

1/2 cup salsa optional

Salt and black pepper

1/4 cup chopped cilantro optional

Sour cream for serving optional

How to Make this

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1. Heat a large skillet over medium, add 1 tablespoon olive oil if using, then brown 1 pound lean ground beef or turkey with 1 small diced yellow onion and 2 cloves minced garlic; break meat up and cook until no pink remains or internal temp reaches 160 F, season with salt and black pepper to taste. Drain excess fat if needed.

2. Transfer the cooked meat/onion mixture to the crockpot.

3. Add 1 packet taco seasoning (or 2 tablespoons homemade), 1 can 1
4.5 oz diced tomatoes undrained, 1 can 8 oz tomato sauce, and 2 cups beef or chicken broth. Stir to combine.

4. If using, add 1 can 15 oz black beans (drained and rinsed), 1 cup frozen corn, and 1/2 cup salsa. Taste and adjust salt and pepper.

5. Break 8 ounces uncooked spaghetti in half and arrange the pieces on top of the sauce, pressing them down just a bit so they touch the liquid but don’t get clumped. Do not stir everything together yet.

6. Cover and cook on LOW for about 2 to 2 1/2 hours or on HIGH for 1 to 1 1/2 hours. Check at about 1 hour on high or 1 1/2 hours on low and stir once to separate noodles and make sure they are cooking evenly. Pasta is done when tender but not mushy.

7. When spaghetti is cooked, stir everything together well. If it seems too thick add a splash of broth. Taste and fix seasoning.

8. Sprinkle 2 cups shredded cheddar cheese over the top, stir until melted and combined. Turn crockpot off and let sit 5 minutes so the cheese sets up a bit.

9. Stir in 1/4 cup chopped cilantro if using, serve with sour cream and extra cheese on the side. Enjoy.

Equipment Needed

1. Large skillet or frying pan for browning the meat
2. Crockpot or slow cooker, 4 to 6 quart size works best
3. Wooden spoon or heatproof spatula to break up meat and stir
4. Chef’s knife to dice the onion and chop cilantro
5. Cutting board for veggies and meat prep
6. Measuring cups and measuring spoons for broth, salsa and seasoning
7. Can opener for the tomatoes, beans and sauce
8. Long tongs or a pasta fork plus a colander for separating noodles and draining beans

FAQ

Q: How long do I cook this in the crockpot? A: Brown the meat and sweat the onion and garlic if you want better flavor, then add everything except the cheese and spaghetti. Cook on low 4-5 hours or high 2-3 hours. Add broken spaghetti in the last 20-30 minutes on high, stirring once, until al dente. If you prefer, cook spaghetti separately and stir it in at the end to avoid mushy pasta.

Q: Can I use ground turkey instead of beef? A: Yes, use what you got. Turkey works fine but it can be drier and milder, so add a drizzle of olive oil or a bit more salsa or broth and taste for salt. Cook time stays the same.

Q: The pasta always turns to mush, how do I prevent that? A: Two good options: 1) Add the dry spaghetti at the very end and watch the time closely, stirring once so it cooks evenly. 2) Or cook the spaghetti separately to just under al dente, drain, then mix into the crockpot right before serving. The second way is the safest.

Q: Can I add black beans, corn or other extras? A: Totally. Canned black beans should be drained and rinsed and added in the last 15-30 minutes so they heat through. Frozen corn can go in the same time. Salsa, chopped peppers or jalapeños can go in earlier for more blended flavor.

Q: Can I make this ahead or freeze it? A: Yes, make the meat-tomato base and cool it, then freeze for up to 3 months without the pasta and cheese. Thaw overnight, reheat, cook fresh pasta and combine. Freezing the finished dish with pasta will work but texture will be worse.

Q: How do I adjust the spice or make it gluten free? A: To spice up add extra taco seasoning, chili flakes, or hot sauce. To tone it down use half the packet or low-sodium seasoning. For gluten free use GF spaghetti and check your taco seasoning and broth labels for hidden gluten.

Crockpot Taco Spaghetti Recipe Substitutions and Variations

Ground beef or turkey: swap with plant-based crumbles (Beyond, TVP), shredded rotisserie chicken (about 2 cups) for a lighter take, or cooked lentils (1 1/2 cups) if you want vegetarian protein.
Spaghetti: use penne or rotini so the sauce clings better, whole wheat or gluten free pasta 1:1, or break the long pasta in half so it fits and cooks more evenly.
Taco seasoning: quick DIY 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder and pinch of salt, or swap with fajita or enchilada seasoning if thats what you have.
Beef or chicken broth: use vegetable broth for a veg version, water plus 1 bouillon cube or 1 tsp paste, or low sodium tomato juice for extra tomato flavor.

Pro Tips

1) Brown the meat like you mean it. Dont just cook till it’s “done” — get some brown bits on the bottom of the pan for real flavor. If you use turkey add a tablespoon of oil or butter so it wont dry out. Deglaze the skillet with a splash of broth or tomato sauce and scrape those bits into the crockpot, they make a big difference.

2) Dont overcook the spaghetti. Check early, especially on HIGH, and stir once to separate the noodles. Aim to take the pasta out slightly firmer than you think you want because it’ll keep softening in the hot sauce. If the pot looks too thick later add a little hot broth or reserved pasta water to loosen it up instead of more cold liquid.

3) Cheese and finish matter. Freshly grate cheddar if you can — pre-shredded has stuff on it that makes it melt weird. Stir most of the cheese in off the heat for a creamier result and save a handful for topping. If you want ultra creamy add a spoon of cream cheese or a splash of milk when you mix the cheese in.

4) Taste and tweak as you go. Canned tomatoes can be acidic so a pinch of sugar fixes that. Rinse canned beans to avoid extra salt, and if you added salsa or store taco seasoning taste before salting. Cilantro and sour cream are for brightness at the end, add them last so they pop.

Crockpot Taco Spaghetti Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Crockpot Taco Spaghetti because slow cooked pasta in a taco style sauce is a surprising mashup that begs for a closer look.

Servings

servings

Calories

555

kcal

Equipment: 1. Large skillet or frying pan for browning the meat
2. Crockpot or slow cooker, 4 to 6 quart size works best
3. Wooden spoon or heatproof spatula to break up meat and stir
4. Chef’s knife to dice the onion and chop cilantro
5. Cutting board for veggies and meat prep
6. Measuring cups and measuring spoons for broth, salsa and seasoning
7. Can opener for the tomatoes, beans and sauce
8. Long tongs or a pasta fork plus a colander for separating noodles and draining beans

Ingredients

1 pound lean ground beef or turkey, use what you got
1 small yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning (about 1 ounce) or 2 tablespoons homemade taco seasoning
1 can 14.5 oz diced tomatoes, undrained
1 can 8 oz tomato sauce
2 cups beef or chicken broth
8 ounces uncooked spaghetti
2 cups shredded cheddar cheese
1 tablespoon olive oil optional
1 can 15 oz black beans optional
1 cup frozen corn optional
1/2 cup salsa optional
Salt and black pepper
1/4 cup chopped cilantro optional
Sour cream for serving optional

Directions

Heat a large skillet over medium, add 1 tablespoon olive oil if using, then brown 1 pound lean ground beef or turkey with 1 small diced yellow onion and 2 cloves minced garlic; break meat up and cook until no pink remains or internal temp reaches 160 F, season with salt and black pepper to taste. Drain excess fat if needed.
Transfer the cooked meat/onion mixture to the crockpot.
Add 1 packet taco seasoning (or 2 tablespoons homemade), 1 can 1
5 oz diced tomatoes undrained, 1 can 8 oz tomato sauce, and 2 cups beef or chicken broth. Stir to combine.
If using, add 1 can 15 oz black beans (drained and rinsed), 1 cup frozen corn, and 1/2 cup salsa. Taste and adjust salt and pepper.
Break 8 ounces uncooked spaghetti in half and arrange the pieces on top of the sauce, pressing them down just a bit so they touch the liquid but don’t get clumped. Do not stir everything together yet.
Cover and cook on LOW for about 2 to 2 1/2 hours or on HIGH for 1 to 1 1/2 hours. Check at about 1 hour on high or 1 1/2 hours on low and stir once to separate noodles and make sure they are cooking evenly. Pasta is done when tender but not mushy.
When spaghetti is cooked, stir everything together well. If it seems too thick add a splash of broth. Taste and fix seasoning.
Sprinkle 2 cups shredded cheddar cheese over the top, stir until melted and combined. Turn crockpot off and let sit 5 minutes so the cheese sets up a bit.
Stir in 1/4 cup chopped cilantro if using, serve with sour cream and extra cheese on the side. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.