Description

This Crock Pot Taco Spaghetti is a cozy fusion of taco night and pasta dinner in one hearty, hands-off meal. Slow-cooked to perfection, the bold flavors of seasoned beef, tender noodles, and melty cheddar cheese come together for a one-pot wonder ideal for busy weeknights or family meals.

Ingredients

Scale

1 lb ground beef
1 small onion, diced
1 bell pepper, chopped
2 cups beef broth
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
8 oz uncooked spaghetti noodles, broken in half
1½ cups shredded cheddar cheese
Optional toppings: cilantro, sour cream, jalapeños

Instructions

In a skillet over medium heat, brown the ground beef with onion and bell pepper until beef is cooked through and vegetables are soft, about 6–8 minutes. Drain excess fat.
Transfer mixture to a crock pot and stir in diced tomatoes, taco seasoning, and beef broth. Cover and cook on low for 4–5 hours.
About 30–40 minutes before serving, stir in spaghetti noodles, ensuring they are submerged. Cover and cook until pasta is tender.
Stir in shredded cheese until melted and creamy.
Serve hot with desired toppings like cilantro, sour cream, or jalapeños.

Notes

For a spicier version, add diced jalapeños or a splash of hot sauce to the broth before cooking.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooking
Cuisine: (Mexican-Italian)

Nutrition

Serving Size: 1½ cups
Calories: 480
Sugar: 5 g
Sodium: 980 mg
Fat: 23 g
Saturated Fat: 11g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 90 mg

Keywords: taco spaghetti, crock pot, slow cooker, ground beef, family dinner, cheesy pasta, fusion recipe