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CrockPot Taco Spaghetti Recipe

  • Author: Chef Mia

Description

This flavorful and heartyCrockPot Taco Spaghetticombines the zesty kick of tacos with the comforting twist of spaghetti. It’s a one-pot meal that’s perfect for busy weeknights or lazy weekends!

Ingredients

Scale
  • Meat:1 lb lean ground beef.Seasonings:Salt and pepper, to taste.1 package taco seasoning (about 3 tablespoons).Vegetables:1medium red or green bell pepper, diced.15 ozcanned corn, drained.Sauce Base:15 ozcrushed tomatoes.1 cupsalsa.2 ½ cupschicken broth.Pasta:12 oz spaghetti pasta.Cheese:2 cups shredded cheddar cheese.Garnish:Fresh minced cilantro.
  • Seasonings:Salt and pepper, to taste.1 package taco seasoning (about 3 tablespoons).Vegetables:1medium red or green bell pepper, diced.15 ozcanned corn, drained.Sauce Base:15 ozcrushed tomatoes.1 cupsalsa.2 ½ cupschicken broth.Pasta:12 oz spaghetti pasta.Cheese:2 cups shredded cheddar cheese.Garnish:Fresh minced cilantro.
  • Vegetables:1medium red or green bell pepper, diced.15 ozcanned corn, drained.Sauce Base:15 ozcrushed tomatoes.1 cupsalsa.2 ½ cupschicken broth.Pasta:12 oz spaghetti pasta.Cheese:2 cups shredded cheddar cheese.Garnish:Fresh minced cilantro.
  • 1medium red or green bell pepper, diced.15 ozcanned corn, drained.
  • 15 ozcanned corn, drained.
  • Sauce Base:15 ozcrushed tomatoes.1 cupsalsa.2 ½ cupschicken broth.Pasta:12 oz spaghetti pasta.Cheese:2 cups shredded cheddar cheese.Garnish:Fresh minced cilantro.
  • 15 ozcrushed tomatoes.1 cupsalsa.2 ½ cupschicken broth.
  • 1 cupsalsa.2 ½ cupschicken broth.
  • 2 ½ cupschicken broth.
  • Pasta:12 oz spaghetti pasta.Cheese:2 cups shredded cheddar cheese.Garnish:Fresh minced cilantro.
  • Cheese:2 cups shredded cheddar cheese.Garnish:Fresh minced cilantro.
  • Garnish:Fresh minced cilantro.

Instructions

  1. 1️⃣Cook the Beef:In a large skillet over medium-high heat, crumble and cook the ground beef until fully browned. Season with salt and pepper to taste. Drain any excess grease.2️⃣Transfer to CrockPot:Place the cooked beef at the bottom of a6-quart (or larger)slow cooker.3️⃣Add Vegetables and Sauce:Add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth to the slow cooker. Stir everything together until well combined.4️⃣Cook:Cover with the lid and cook onhigh for 3–4 hours.5️⃣Add Spaghetti:Break the spaghetti pasta into halves or thirds and add it to the slow cooker. Push the pasta gently into the liquid to ensure it’s fully submerged. Cook for an additional10–20 minutes, stirring occasionally, until the pasta reaches your desired texture.6️⃣Melt the Cheese:Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it cook for about5 minutes, or until the cheese is melted. Stir to combine.7️⃣Garnish and Serve:Garnish with freshly chopped cilantro and serve hot.
  2. 2️⃣Transfer to CrockPot:Place the cooked beef at the bottom of a6-quart (or larger)slow cooker.
  3. 3️⃣Add Vegetables and Sauce:Add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth to the slow cooker. Stir everything together until well combined.4️⃣Cook:Cover with the lid and cook onhigh for 3–4 hours.5️⃣Add Spaghetti:Break the spaghetti pasta into halves or thirds and add it to the slow cooker. Push the pasta gently into the liquid to ensure it’s fully submerged. Cook for an additional10–20 minutes, stirring occasionally, until the pasta reaches your desired texture.6️⃣Melt the Cheese:Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it cook for about5 minutes, or until the cheese is melted. Stir to combine.7️⃣Garnish and Serve:Garnish with freshly chopped cilantro and serve hot.
  4. 4️⃣Cook:Cover with the lid and cook onhigh for 3–4 hours.5️⃣Add Spaghetti:Break the spaghetti pasta into halves or thirds and add it to the slow cooker. Push the pasta gently into the liquid to ensure it’s fully submerged. Cook for an additional10–20 minutes, stirring occasionally, until the pasta reaches your desired texture.6️⃣Melt the Cheese:Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it cook for about5 minutes, or until the cheese is melted. Stir to combine.7️⃣Garnish and Serve:Garnish with freshly chopped cilantro and serve hot.
  5. 5️⃣Add Spaghetti:Break the spaghetti pasta into halves or thirds and add it to the slow cooker. Push the pasta gently into the liquid to ensure it’s fully submerged. Cook for an additional10–20 minutes, stirring occasionally, until the pasta reaches your desired texture.
  6. 6️⃣Melt the Cheese:Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it cook for about5 minutes, or until the cheese is melted. Stir to combine.7️⃣Garnish and Serve:Garnish with freshly chopped cilantro and serve hot.
  7. 7️⃣Garnish and Serve:Garnish with freshly chopped cilantro and serve hot.

Notes

Spice Level: Use mild, medium, or hot salsa and adjust the taco seasoning to your heat preference.Customizations: Add black beans or diced jalapeños for extra texture and flavor.Pasta Tip: Stir the pasta occasionally while cooking to prevent clumping.
Customizations: Add black beans or diced jalapeños for extra texture and flavor.Pasta Tip: Stir the pasta occasionally while cooking to prevent clumping.
Pasta Tip: Stir the pasta occasionally while cooking to prevent clumping.

Find it online: https://exorecipes.com/crockpot-taco-spaghetti-the-ultimate-easy-dinner-r/