CrockPot Taco Spaghetti
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When comfort food meets bold flavor, you get this irresistible CrockPot Taco Spaghetti. It’s the ultimate weeknight dinner mashup—classic pasta coziness layered with zesty taco spices. Creamy, cheesy, and full of savory goodness, this one-pot wonder makes spaghetti night feel brand new.
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If you’ve ever been torn between craving tacos or spaghetti, this dish solves the dilemma. Tender noodles soak up a rich taco-seasoned sauce, while melted cheddar ties it all together. It’s hearty enough for family dinner, festive enough for potlucks, and flexible enough to sneak in veggies or use up pantry staples. Once you try it, you’ll want it on repeat.
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CrockPot Taco Spaghetti
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Lean ground beef | 1 lb | Browned and crumbled |
| Salt & pepper | To taste | Season beef |
| Bell pepper (red or green) | 1 medium | Diced |
| Crushed tomatoes | 15 oz | Canned |
| Salsa | 1 cup | Adds zest |
| Corn | 15 oz | Drained |
| Taco seasoning | 1 packet (3 tbsp) | Classic flavor |
| Chicken broth | 2 ½ cups | Cooking liquid |
| Spaghetti pasta | 12 oz | Uncooked |
| Cheddar cheese | 2 cups | Shredded |
| Fresh cilantro | For garnish | Optional |
Instructions
- Brown the Beef
In a skillet over medium-high heat, cook ground beef until no longer pink. Season with salt and pepper. - Build the Base
Transfer beef to a 6-quart slow cooker. Add bell pepper, tomatoes, salsa, corn, taco seasoning, and broth. Stir to combine. - Slow Cook
Cover and cook on HIGH for 3–4 hours. - Add Pasta
Stir in spaghetti and cook an additional 10–20 minutes, until tender. - Finish with Cheese
Sprinkle cheddar over the top. Cover for 5 minutes until melted, then stir. - Serve & Garnish
Top with fresh cilantro and enjoy warm.
