Description
Crockpot taco spaghetti blends Mexican and Italian flavors into one irresistible comfort dish. Cheesy, spicy, and effortlessly simple, this one-pot wonder brings zesty excitement to dinner tables with minimal prep and maximum satisfaction.
Ingredients
Scale
Protein:
- 1 lb ground beef
- 1 packet taco seasoning
Pasta and Base:
- 1 lb spaghetti
- 1 can (10 oz) diced tomatoes
- 1 can (10 oz) rotel tomatoes
Cheese and Toppings:
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 cup sliced green onions
Instructions
- Preheat the crockpot to low heat, preparing for a flavor-packed one-pot meal that combines classic taco and pasta elements.
- Brown the ground beef in a skillet over medium-high heat, breaking it into crumbly pieces until no pink remains, then drain excess fat.
- Sprinkle taco seasoning over the cooked beef, stirring thoroughly to ensure even coating and maximum flavor infusion.
- Transfer the seasoned beef to the crockpot, creating the protein foundation for the dish.
- Add both diced tomatoes and rotel tomatoes directly into the crockpot, stirring to integrate with the beef mixture.
- Break spaghetti noodles in half and layer them carefully over the tomato and beef mixture, ensuring most pieces are submerged.
- Cover and cook on low temperature for 2-3 hours, allowing the pasta to absorb the rich, spicy liquid and become perfectly tender.
- During the final 30 minutes of cooking, sprinkle shredded cheddar cheese evenly across the top, letting it melt and create a gooey, irresistible layer.
- Once cooking is complete, gently stir the dish to distribute the melted cheese and ensure even coating.
- Garnish with fresh chopped cilantro and sliced green onions for a burst of color and fresh flavor.
- Serve hot, dolloping sour cream on top or alongside the dish for a cool, creamy contrast.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner, lighter protein option that maintains the dish’s robust flavor profile.
- Break spaghetti noodles into smaller segments to ensure even cooking and easier serving, preventing long, unwieldy pasta strands.
- Use low-sodium taco seasoning and diced tomatoes to control salt content, making the recipe more heart-healthy and diet-friendly.
- Enhance nutritional value by adding black beans or corn during the last hour of cooking, boosting fiber and vegetable intake without compromising the dish’s core taste.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 610
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg