Go Back
CrockPot Taco Spaghetti

CrockPot Taco Spaghetti

CrockPot Taco Spaghetti is your new best friend for busy weeknights, offering a comforting, flavorful meal that’s incredibly easy to prepare. This dump-and-go recipe transforms classic taco flavors into a hearty, satisfying spaghetti dish perfect for feeding a crowd with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
to stir in creaminess 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef or Ground Turkey
  • 1 pound ground beef or ground turkey
Dry Ingredients and Beans
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
Wet Ingredients
  • 1 can (15 ounces) diced tomatoes with green chilies, undrained
  • 1 can (10 ounces) Rotel diced tomatoes with green chilies, mild, undrained
  • 1 cup chicken broth or beef broth
Spaghetti
  • 8 ounces uncooked spaghetti, broken into halves or thirds
Optional Creaminess
  • 1/2 cup sour cream or plain Greek yogurt optional, for creaminess
  • 1/4 cup shredded cheddar cheese, plus more for topping
Optional Garnish
  • 2 tablespoons chopped fresh cilantro optional, for garnish
Your favorite taco toppings
  • shredded lettuce
  • diced tomatoes
  • pico de gallo
  • extra sour cream
  • sliced jalapeños
  • avocado slices

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. In a large skillet over medium-high heat, brown your ground beef or turkey. Drain off any excess grease and then transfer the browned meat to your slow cooker.
    1 pound ground beef or ground turkey
  2. Sprinkle the taco seasoning packet over the cooked meat in the slow cooker. Add the rinsed and drained black beans and pinto beans.
    1 packet (1 ounce) taco seasoning, 1 can (15 ounces) black beans, rinsed and drained, 1 can (15 ounces) pinto beans, rinsed and drained
  3. Pour in the can of diced tomatoes with green chilies (undrained), the can of Rotel diced tomatoes with green chilies (undrained), and the chicken or beef broth. Stir everything together to combine.
    1 can (15 ounces) diced tomatoes with green chilies, undrained, 1 can (10 ounces) Rotel diced tomatoes with green chilies, mild, undrained, 1 cup chicken broth or beef broth
  4. Break the uncooked spaghetti into manageable pieces (about thirds or halves) and place them directly into the slow cooker, ensuring they are mostly submerged in the liquid. Don't worry if they aren't fully covered at this stage; they will soften as they cook.
    8 ounces uncooked spaghetti, broken into halves or thirds
  5. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the spaghetti is tender and the sauce has thickened. Stir occasionally during the cooking process, especially during the last hour, to prevent the spaghetti from sticking to the bottom.
  6. In the last 30 minutes of cooking, stir in the sour cream or Greek yogurt and the shredded cheddar cheese until melted and well combined. This adds a wonderful creaminess to the dish.
    1/2 cup sour cream or plain Greek yogurt, 1/4 cup shredded cheddar cheese, plus more for topping
  7. Once the spaghetti is cooked through and the sauce is delightfully thick and creamy, give it a final stir. Serve hot, garnished with fresh cilantro if desired.
    2 tablespoons chopped fresh cilantro

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months.