Go Back
Overhead view of crockpot taco spaghetti with spaghetti noodles, seasoned ground beef, diced red and yellow bell peppers, all garnished with fresh cilantro. Bowls of shredded cheese and chopped herbs visible around the edges.

Crockpot Taco Spaghetti

Crockpot taco spaghetti combines the best of both worlds – the hearty satisfaction of pasta with the bold flavors of your favorite taco night. This cheesy, beefy pasta packed with your favorite taco flavor is perfect for busy weeknights, family gatherings, or meal prep for the week ahead.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine Fusion, Italian, Mexican
Servings 6 servings
Calories 425 kcal

Equipment

  • Slow Cooker/Crockpot
  • Skillet

Ingredients
  

Meat & Seasonings

  • 1 pound lean ground beef 85/15 lean-to-fat ratio recommended
  • 1 packet taco seasoning or 2 tablespoons homemade

Vegetables & Aromatics

  • 1 medium onion diced
  • 1 bell pepper any color, diced
  • 2 cloves garlic minced

Sauce & Liquids

  • 1 can Rotel tomatoes with green chilies 10 oz
  • 1 can tomato sauce 15 oz
  • 2 cups beef broth

Pasta & Cheese

  • 8 oz spaghetti noodles broken in half
  • 2 cups Mexican cheese blend shredded

Optional Toppings

  • sour cream
  • green onions sliced
  • avocado diced
  • fresh cilantro

Instructions
 

  • Brown the ground beef in a skillet over medium heat. Drain excess fat.
  • Transfer the cooked beef to your slow cooker and add taco seasoning, onion, bell pepper, garlic, Rotel tomatoes, and tomato sauce. Stir well to combine.
  • Pour in the beef broth and stir again.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.
  • Add the broken spaghetti noodles to the crockpot, pushing them down to submerge in the liquid. Cover and cook for an additional 30-40 minutes on HIGH, or until pasta is tender.
  • Stir in 1 cup of shredded cheese until melted, then sprinkle the remaining cup on top.
  • Cover for 5-10 minutes until cheese is fully melted.
  • Serve with your favorite taco toppings and enjoy!

Notes

For a creamier version, add 4 ounces of softened cream cheese during the final 30 minutes of cooking. Stir it in well until completely melted and incorporated into the sauce.
You can substitute ground turkey for a lighter option, or use half beef, half Italian sausage for extra flavor.
Add black beans for more protein and fiber, corn kernels for sweetness and texture, or toss in sliced black olives for a briny kick.
For chicken taco spaghetti, replace ground beef with 1.5 pounds of boneless, skinless chicken breasts. Cook until tender, remove and shred, then return to the pot before adding pasta.
Keyword Crockpot, One Pot Meal, Pasta, Slow Cooker, Spaghetti, Taco, Tex-Mex