Crockpot Taco Spaghetti
A delicious blend of comforting spaghetti with the bold flavors of tacos, cooked effortlessly in a crockpot.
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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Notes
For the best results, choose the desired fat content of ground beef and customize spice levels as desired. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.