Crockpot Taco Spaghetti Recipe
Crockpot Taco Spaghetti is the ultimate fusion of Tex-Mex and comfort food. This slow-cooker recipe blends seasoned ground beef, Rotel tomatoes, spaghetti, and melty cheese into a deliciously creamy dish. Perfect for busy weeknights, this easy one-pot meal is budget-friendly, customizable, and packed with bold taco flavors.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can (10 oz) Rotel tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
Instructions
- In a skillet, brown ground beef over medium heat. Drain excess grease.
- Transfer beef to slow cooker. Stir in taco seasoning, Rotel tomatoes, tomato sauce, and beef broth.
- Cover and cook on low for 4-5 hours.
- Add spaghetti, ensuring it's submerged in the sauce. Cook on low for 30-40 minutes until tender.
- Sprinkle cheese over the top and let it melt. Stir and serve.
Notes
- Substitute ground beef with turkey or a meatless alternative.
- Use regular diced tomatoes for a milder flavor.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
Find it online: https://avarecipes.com/crockpot-taco-spaghetti-recipe/