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Crockpot Taco Spaghetti: A Simple, Flavorful Meal That Will Win Your Heart

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Ingredients
  

  • 1 lb ground beef or ground turkey, ground chicken, or plant-based meat if you prefer
  • 1 packet taco seasoning I usually use the classic, but feel free to switch it up based on your flavor preference
  • 1 onion diced
  • 2 cloves garlic minced (I love the punch of garlic, but you can always use less if you’re not a huge fan)
  • 1 can 14.5 oz diced tomatoes (don’t drain—those juices are key!)
  • 1 can 10 oz Rotel diced tomatoes with green chilies (this gives it just the right amount of heat, but if you like it extra spicy, feel free to add more)
  • 1 can 8 oz tomato sauce
  • 1 can 4 oz diced green chilies (optional, but I love adding them for an extra kick)
  • 1 can 15 oz black beans, drained and rinsed (you can swap these for pinto beans if you prefer)
  • 8 oz uncooked spaghetti pasta broken into halves or thirds so it fits better
  • 2 cups shredded cheddar cheese or a cheese blend, like Mexican blend, if you’re feeling fancy
  • ½ cup sour cream for topping when serving

Instructions
 

Step 1: Brown the Ground Meat

  • The first step is to cook the ground beef (or whatever meat you’re using) in a large skillet over medium heat. As it cooks, break it up with a spatula so it cooks evenly. You want it to get nice and brown, which takes about 5-7 minutes. Once the meat is browned, drain off any excess fat. I find that draining the fat helps the taco seasoning really stick and flavor the meat better.

Step 2: Add the Seasonings

  • Once the meat is ready, sprinkle the taco seasoning over the top. Stir it in and let it cook for another minute or two. The heat will help release all the amazing taco flavors. Then, toss in the diced onion and garlic, and cook for another minute or so until the onions soften and the garlic becomes fragrant. It’s at this point that your kitchen starts to smell incredible.

Step 3: Prep the Crockpot

  • Now, it’s time to move everything to the Crockpot. Add the seasoned meat mixture into your Crockpot. I use a 6-quart Crockpot, and it’s the perfect size for this recipe. Next, add the diced tomatoes (with juices), Rotel, tomato sauce, green chilies, and black beans. Stir everything together so it’s well combined. You want all those delicious flavors to start mingling together.

Step 4: Add the Spaghetti

  • This is the fun part! Take your uncooked spaghetti and break it into smaller pieces. I usually break it in half or thirds to make it easier to fit in the Crockpot. Add the pasta to the Crockpot and stir it into the sauce. The pasta will soak up all that taco goodness while it cooks.

Step 5: Let the Crockpot Do the Work

  • Cover the Crockpot and cook everything on low for 4 to 5 hours. During this time, the pasta will cook, and all the flavors will come together. It’s like magic—everything just becomes perfectly melded, cheesy, and amazing. I love that I don’t have to babysit it; just set it and forget it!

Step 6: Stir in the Cheese

  • Once the pasta is cooked and everything looks all thick and delicious, stir in the shredded cheddar cheese. I love a cheesy dish, so I always add a little extra cheese (you can never have too much cheese, right?). Stir it in until it’s fully melted and smooth. The cheese makes everything even creamier and adds the perfect finishing touch.

Step 7: Serve and Enjoy!

  • Now that your Crockpot Taco Spaghetti is ready, it’s time to serve. I like to top mine with a dollop of sour cream, a few slices of avocado, and some chopped cilantro. If you’re in the mood for some crunch, sprinkle a few crushed tortilla chips on top. And don’t forget a squeeze of fresh lime juice to bring out all the flavors!