There’s nothing quite like the combination of creamy pasta and zesty taco flavors to bring the whole family together. This Crockpot Taco Spaghetti is a simple, hands-off meal that delivers big on flavor. Imagine the rich aroma of seasoned beef and melted cheese wafting through your kitchen as the slow cooker does all the hard work for you.

I first made this dish when I needed a quick dinner idea that would please both my picky eaters and my husband, who loves anything with bold, Tex-Mex flavors. Since then, this recipe has become a regular on our dinner rotation for its ease, taste, and crowd-pleasing appeal. Let’s dive in!

Why You'll Love This Crockpot Taco Spaghetti

Get ready to fall in love with this deliciously easy dinner idea. Crockpot Taco Spaghetti is a recipe you'll turn to again and again, and here’s why:

Effortless Preparation: Simply toss the ingredients into your slow cooker, set it, and forget it. Perfect for busy weeknights or lazy weekends when you’d rather relax than cook.
Family-Friendly Flavors: Kids and adults alike will adore the cheesy, taco-inspired goodness. It’s a meal that brings everyone to the table without complaints!
One-Pot Wonder: No need to dirty multiple dishes—this meal cooks entirely in your crockpot. Cleanup is a breeze.
Customizable: Whether you want to add extra veggies, swap out the meat, or adjust the spice level, this recipe is endlessly versatile to suit your taste.

Ingredients Notes

The magic of this Crockpot Taco Spaghetti lies in its straightforward ingredients. Each one plays a key role in creating a hearty, flavorful dish that everyone will love.

Ground Beef: I recommend using lean ground beef to minimize grease. If you prefer, ground turkey or chicken works just as well.
Taco Seasoning: A store-bought packet works perfectly, but feel free to use homemade seasoning for a personal touch. It’s the key to infusing that bold taco flavor.
Rotel Tomatoes: These diced tomatoes with green chilies add just the right amount of zest and a touch of heat. Substitute with plain diced tomatoes if you want a milder dish.
Spaghetti: Break the spaghetti in half before adding it to the crockpot to ensure it cooks evenly. Regular or whole-grain spaghetti both work well.
Cheese: A combination of shredded cheddar and Monterey Jack gives this dish its creamy, gooey texture. Don’t skimp—it’s worth every bite.
Special Equipment: You’ll need a 6-quart slow cooker for this recipe. It’s the perfect size to fit everything without overcrowding.

How To Make This Crockpot Taco Spaghetti

Making Crockpot Taco Spaghetti is as easy as 1-2-3. Here’s how to do it:

Cook the Beef: Start by browning your ground beef in a skillet over medium heat. Break it into small pieces and cook until no longer pink. Drain any excess grease and stir in the taco seasoning.
Assemble in the Crockpot: Add the seasoned beef, Rotel tomatoes, a jar of salsa, and beef broth to your crockpot. Stir to combine. Set your slow cooker to low for 4 hours or high for 2 hours.
Add the Spaghetti: After the initial cooking time, break the spaghetti in half and stir it into the mixture. Make sure the noodles are fully submerged in the liquid. Cook for an additional 30-40 minutes, stirring occasionally to prevent sticking.
Finish with Cheese: Once the pasta is tender, sprinkle the shredded cheese over the top. Cover and let it melt for about 5 minutes. Give everything a good stir before serving.
Serve and Enjoy: Garnish with chopped cilantro, diced jalapeños, or a dollop of sour cream for an extra touch. This dish is best served hot and fresh!

Storage Options

If you happen to have leftovers (though it’s unlikely!), here’s how to store and reheat your Crockpot Taco Spaghetti:

Refrigerate: Transfer leftovers to an airtight container and store in the fridge for up to 3 days. The flavors will only deepen with time.
Freeze: For longer storage, portion the spaghetti into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm up individual portions in the microwave or heat in a skillet over medium heat with a splash of beef broth to revive the creamy texture.

Variations and Substitutions

The beauty of Crockpot Taco Spaghetti is its versatility. Here are some fun ways to switch things up:

Swap the Protein: Use ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian version.
Spice it Up: Love heat? Add diced jalapeños or a sprinkle of cayenne pepper to the mix. You can also use spicy taco seasoning.
Add Veggies: Toss in corn, black beans, or diced bell peppers for extra texture and nutrition.
Use a Different Pasta: Don’t have spaghetti on hand? Try penne, rotini, or any short pasta you love. Adjust the cooking time accordingly.
Make it Creamy: Stir in a few tablespoons of cream cheese or a dollop of sour cream at the end for an extra creamy finish.

Final Thoughts

This Crockpot Taco Spaghetti recipe is your new go-to for a comforting, no-fuss dinner that satisfies every craving. Whether you’re feeding a hungry family or meal-prepping for the week, this dish has you covered. Give it a try, and don’t forget to share your favorite variations in the comments below. Happy cooking!