There’s something magical about coming home to the comforting aroma of Crockpot Taco Spaghetti filling your kitchen. This dish is a perfect blend of zesty taco flavors and hearty pasta, all cooked to perfection in your slow cooker. It’s creamy, cheesy, and so satisfying – the kind of meal that makes everyone around the table happy.

I first discovered this recipe while juggling a busy workday and a hungry family. The slow cooker was my saving grace, and combining tacos with spaghetti? A total win. It’s become a family favorite, and I can’t wait to share it with you. Let’s dive into why this dish deserves a spot on your weekly menu.

Why You’ll Love This Crockpot Taco Spaghetti

Get ready to fall in love with this effortless and flavorful one-pot meal. Crockpot Taco Spaghetti is about to become your go-to recipe for busy nights.

First, this recipe is ridiculously easy. With just a few simple steps and minimal prep, the slow cooker does all the work for you. No standing over the stove, no fuss – just set it and forget it.

Second, it’s a crowd-pleaser. Packed with classic taco spices, tender pasta, and a creamy, cheesy sauce, it’s a hit with kids and adults alike. Perfect for family dinners, potlucks, or any time you need comfort food with a twist.

Budget-conscious? You’ll love that this meal uses affordable ingredients like ground beef, pasta, and canned goods. It’s easy on your wallet while tasting like a million bucks.

Finally, it’s incredibly versatile. Add veggies, swap the protein, or adjust the spice level to suit your family’s preferences. This dish adapts beautifully to whatever you have on hand.

Ingredients Notes

The magic of Crockpot Taco Spaghetti lies in its combination of pantry staples and bold flavors. Here’s a closer look at what makes this dish so special:

Ground beef: The base of this recipe, ground beef brings richness and flavor. You can also use ground turkey or chicken for a leaner option. Brown it before adding it to the crockpot for the best results.
Taco seasoning: The star of the show! Use a store-bought packet or make your own blend of chili powder, cumin, paprika, garlic powder, and onion powder for a homemade touch.
Diced tomatoes and green chilies: These add a tangy kick and a touch of heat. If you prefer milder flavors, substitute with plain diced tomatoes.
Beef broth: This forms the base of the sauce, keeping the spaghetti moist and flavorful as it cooks. You can swap it with chicken or vegetable broth if needed.
Pasta: Spaghetti works beautifully in this recipe, but you can also use linguine or fettuccine. Break it in half before adding it to the slow cooker for easier mixing and serving.
Cheese: Shredded cheddar and cream cheese create the ultimate creamy, cheesy finish. Feel free to experiment with other cheeses like Monterey Jack or pepper jack for extra flavor.

You’ll also need a large slow cooker (at least 6 quarts) to handle all the ingredients comfortably.

How to Make Crockpot Taco Spaghetti

Creating this delicious meal is as simple as layering the ingredients and letting your crockpot work its magic. Here’s how to do it:

Brown the beef: Start by browning the ground beef in a skillet over medium heat. Drain any excess fat and set it aside.
Layer the ingredients: In your crockpot, combine the cooked ground beef, a packet of taco seasoning, a can of diced tomatoes with green chilies, and 2 cups of beef broth. Stir everything together.
Cook the base: Cover and cook on high for 2-3 hours (or low for 4-5 hours) until the flavors meld together.
Add the pasta: About 30 minutes before serving, stir in the broken spaghetti noodles. Push them down to ensure they’re fully submerged in the liquid. Cover and let the pasta cook until tender.
Make it creamy: Once the pasta is cooked, stir in 4 ounces of cream cheese and 1 cup of shredded cheddar cheese. Mix until the cheeses melt into a luscious sauce.
Serve and enjoy: Garnish with chopped cilantro, diced tomatoes, or a dollop of sour cream for extra flair. Serve hot and watch it disappear!

The entire process takes about 4-5 hours on high, making it perfect for weekend prep or busy weekdays.

Storage Options

Crockpot Taco Spaghetti stores beautifully, so don’t worry if you have leftovers – they might even taste better the next day!

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water to revive the sauce.
Freezer: This dish freezes well! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Meal prep tip: Divide leftovers into single-serving containers for easy grab-and-go lunches throughout the week.

Variations and Substitutions

One of the best things about Crockpot Taco Spaghetti is how customizable it is. Here are a few ideas to switch things up:

Vegetarian version: Skip the meat and use black beans or lentils as the protein. Add diced bell peppers or zucchini for extra veggies.
Spice it up: Like it hot? Use a spicy taco seasoning mix or add a dash of cayenne pepper. You can also top the dish with sliced jalapeños.
Change the pasta: Try using rotini, penne, or even gluten-free pasta if you prefer. Adjust cooking times accordingly.
Cheese swap: Experiment with different cheeses like Colby Jack, queso fresco, or even a sprinkle of Parmesan for added depth.
Toppings galore: Serve with crushed tortilla chips, sliced avocado, or a drizzle of hot sauce for added crunch and flavor.