When you think of comfort food, spaghetti often comes to mind. It’s warm, filling, and can be dressed up in numerous ways. Now, take that comforting dish and mix in some Mexican flair, and you’ve got a standout creation: Crockpot Taco Spaghetti. This recipe combines the beloved flavors of tacos with the soothing texture of spaghetti, all while utilizing the convenience of your crockpot. Whether you’re busy with work, school, or family commitments, this dish promises to deliver a hearty meal with minimal effort.
Why We Love This Crockpot Taco Spaghetti Recipe
Crockpot Taco Spaghetti is the ultimate weeknight meal for busy families and individuals alike. One of the main reasons this recipe is so beloved is its simplicity. Toss all the ingredients into the crockpot, set it, and let it do the work for you. Additionally, this wonderfully versatile dish adapts to your taste preferences, allowing for various add-ins and toppings.
Moreover, the combination of ground beef, taco seasoning, and the zesty flavor of diced tomatoes provides a flavor explosion that your taste buds will adore. The creamy sharp cheddar cheese melting into the spaghetti takes it over the top. Furthermore, you can make a large batch, making it ideal for leftovers or meal prepping for the week. The fusion of flavors and ease of preparation makes Crockpot Taco Spaghetti a go-to recipe you’ll find yourself returning to time and time again.
Ingredients for Crockpot Taco Spaghetti
To create this fantastic Crockpot Taco Spaghetti, gather the following ingredients:
- 1 tablespoon olive oil
- 1.5 pounds ground beef
- 3/4 cup diced yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ounce taco seasoning
- 20 ounces Rotel original diced tomatoes with green chilis (two 10-ounce cans)
- 3 tablespoons chopped fresh cilantro (divided into 2 tablespoons and 1 tablespoon)
- 1 pound dried spaghetti noodles (broken in half)
- 2 cups beef broth
- 3 cups water
- 8 ounces sharp cheddar cheese (shredded)
How to Make Crockpot Taco Spaghetti
Creating your Crockpot Taco Spaghetti is easy and straightforward. Here’s how you can bring this delightful dish to life:
- Prepare the Ground Beef Mixture: Start by heating a skillet over medium-high heat. Add the tablespoon of olive oil. When it’s hot, throw in the ground beef, diced yellow onion, salt, and black pepper. Cook this mixture for about 5 to 6 minutes, stirring occasionally until the meat has browned and the onions have become translucent. Make sure to break the meat up into smaller pieces as it cooks.
- Drain and Transfer: Once cooked, drain the excess fat from the meat mixture. Transfer everything into a 6-quart crockpot.
- Mix in Seasonings and Ingredients: Next, sprinkle the taco seasoning over the beef. Add the two cans of Rotel tomatoes with their juices, along with 2 tablespoons of fresh chopped cilantro. Then, toss in the dry spaghetti noodles, making sure to break them in half so they fit nicely in the pot.
- Add Liquids and Stir: Pour in the 2 cups of beef broth and 3 cups of water. Stir everything gently to ensure that the spaghetti noodles are completely submerged in the liquid.
- Cook: Cover your crockpot and set it on HIGH. Let it cook for 2 hours. However, it’s wise to check for doneness at around 1.5 hours, stirring occasionally to prevent any sticking.
- Final Toppings: After 2 hours, when the spaghetti is tender and flavorful, give it another good stir. Sprinkle the shredded sharp cheddar cheese on top of the mixture. Cover again for an additional 5 to 10 minutes, allowing the cheese to melt.
- Serve: At the end of this time, remove the lid. Give it a final stir and sprinkle the remaining 1 tablespoon of cilantro on top before serving.
How to Serve Crockpot Taco Spaghetti
Serving your Crockpot Taco Spaghetti is just as delightful as making it. Ladle generous portions into bowls, ensuring each serving gets a good mix of meat, spaghetti, and that delicious melted cheese. This dish pairs beautifully with a side of warm corn tortillas or crispy tortilla chips. You can also offer sides like guacamole, sour cream, or salsa for extra flavor and texture.
For those looking to take it up a notch, consider serving it with a simple salad to balance the meal. The freshness of greens can complement the hearty nature of your spaghetti. You might also want to have some extra shredded cheese on the table for anyone who wants to add a little more richness to their dish.
Expert Tips: Crockpot Taco Spaghetti
To ensure you make the best Crockpot Taco Spaghetti possible, consider these helpful tips:
- Quality Ground Beef: Choose ground beef with a fat content you prefer. Leaner beef results in less grease, while a higher fat content offers more flavor.
- Customize the Spice: If you prefer a spicier dish, feel free to add more taco seasoning or include your favorite hot sauce when serving.
- Broken Noodles: Ensure the spaghetti noodles are broken in half to avoid any clumping and help ensure they cook evenly.
- Check Liquid Levels: Depending on your crockpot model, the cooking time might vary. It’s always a good idea to check for doneness and add a bit more water or broth if you find it too thick.
- Rest Before Serving: Allow your dish to rest for a few minutes before serving—it helps meld the flavors together even more.
How to Store Crockpot Taco Spaghetti
Leftovers are a great perk of making a big batch of Crockpot Taco Spaghetti! To store your delicious dish, wait until it cools completely before transferring it to an airtight container. Store it in the refrigerator if you plan to eat it within a few days. It’s typically safe for up to four to five days.
If you want to keep it longer, consider freezing it. Split it into smaller portions, so you can thaw and reheat just what you need. When stored properly in the freezer, it can last for up to three months. To reheat, simply thaw in the fridge overnight and heat it in the microwave or on the stove until warm.
Variations of Crockpot Taco Spaghetti
One of the fantastic aspects of Crockpot Taco Spaghetti is its versatility. Feel free to try out these variations to suit your tastes:
- Protein Alternatives: Swap the ground beef for ground turkey, chicken, or even plant-based options for a lighter take or a vegetarian version.
- Add Vegetables: Boost the nutrition by adding bell peppers, zucchini, or corn. Adding these vegetables can bring additional flavors and textures.
- Different Cheeses: While sharp cheddar is a classic choice, experiment with different cheeses. Monterey Jack, Pepper Jack, or even a blend of cheeses can add exciting flavors to your dish.
- Spicy Twist: If you’re a fan of heat, consider adding jalapeños or green chilies into the mix for an extra kick.
- Taco-Inspired Toppings: Go all out with toppings. Add black olives, diced avocados, or crushed tortilla chips for a satisfying crunch.
FAQs about Crockpot Taco Spaghetti
Can I use frozen ground beef for this recipe?
Yes, you can use frozen ground beef. Just remember that you will need to cook it separately before adding it to the crockpot. Frozen meat might require a longer cooking time overall, so adjust your cooking time accordingly.
Can I make this dish vegetarian?
Absolutely! You can replace the ground beef with black beans, lentils, or your favorite meat substitute. Just adjust the seasonings to ensure it remains flavorful.
How long does it take to cook this spaghetti in a crockpot?
Generally, it takes about 2 hours on HIGH. However, checking at 1.5 hours for doneness is advisable, as cooking times can vary based on the crockpot model.
What can I serve with Crockpot Taco Spaghetti?
It pairs well with a variety of sides, such as corn tortillas, tortilla chips, or a light salad. Toppings like sour cream, salsa, or guacamole also go wonderfully with it.
Can I double the recipe?
Yes, you can double the ingredients if you want to make a larger batch. Just ensure your crockpot can accommodate the additional volume, or consider making two separate batches.
Crockpot Taco Spaghetti
Ingredients
Meat and Seasoning
- 1 tablespoon olive oil
- 1.5 pounds ground beef
- 3/4 cup diced yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ounce taco seasoning
Main Ingredients
- 20 ounces Rotel original diced tomatoes with green chilis
- 1 pound dried spaghetti noodles
- 2 cups beef broth
- 3 cups water
Toppings
- 8 ounces sharp cheddar cheese (shredded)
- 3 tablespoons chopped fresh cilantro (divided into 2 tablespoons and 1 tablespoon)
Instructions
Preparation
- Heat a skillet over medium-high heat and add the olive oil.
- Add ground beef, diced onion, salt, and black pepper. Cook for about 5 to 6 minutes until the meat is browned and onions are translucent.
- Drain the excess fat and transfer the mixture to a 6-quart crockpot.
Mix and Cook
- Sprinkle taco seasoning over the beef and add the Rotel tomatoes with their juices and 2 tablespoons of fresh chopped cilantro.
- Break the dried spaghetti noodles in half and add them to the crockpot.
- Pour in beef broth and water, stirring gently to ensure noodles are submerged.
- Cover and set the crockpot on HIGH for 2 hours, checking at 1.5 hours for doneness.
- After 2 hours, stir and sprinkle shredded cheddar cheese on top. Cover and let it melt for 5 to 10 minutes.
Serving
- Ladle portions into bowls, ensuring an even mix of meat, spaghetti, and cheese.
- Serve with warm corn tortillas or tortilla chips, and optionally with guacamole, sour cream, or salsa.
- For a balanced meal, consider serving it with a simple salad.
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