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This crockpot taco spaghetti is one of those dinners I lean on when the day gets long and everyone is hungry. It’s made with seasoned ground beef, Rotel tomatoes, and spaghetti cooked right in the slow cooker, so it has all that familiar taco flavor wrapped up in a cozy pasta dinner. I love that it feels homemade without needing much hands on time, which makes it perfect for busy weeknights.
When I need a dinner that actually gets everyone to the table, this taco spaghetti always works. The mix of taco seasoning and spaghetti noodles feels a little old school in the best way, like comfort food with a Tex Mex spin. I can toss everything in the crockpot, walk away, and come back to tender pasta coated in savory beef and finished with plenty of melted cheese. Easy dinners do not get much better than that.
If you’re on the hunt for more easy, crowd-pleasing pasta dinners, give my Rotel Chicken Spaghetti or Baked Spaghetti a try.
Ingredients Notes
- Lean ground beef: Ground turkey or ground chicken can be used instead.
- Yellow onion: White onion works just as well.
- Kosher salt: Adjust to taste, especially if your taco seasoning is salty.
- Black pepper: Freshly cracked gives the best flavor.
- Mild taco seasoning: Store-bought or homemade taco seasoning both work well.
- Rotel mild diced tomatoes and green chilies: Use original or hot Rotel if you prefer more heat.
- Dry spaghetti noodles: Thin spaghetti or angel hair will cook faster than traditional spaghetti.
- Beef broth: Chicken broth is a great substitute if that’s what you have on hand.
- Shredded cheddar cheese: Colby Jack or a Mexican cheese blend also melt beautifully.
- Fresh cilantro: Parsley can be used if you’re not a fan of cilantro.
See the recipe card for full information on ingredients and quantities.
How to Make Crockpot Taco Spaghetti
Step 1
Brown the beef and onion: In a skillet over medium-high heat, cook in a bit of olive oil until the beef is no longer pink. Drain any excess grease.
Step 2
Add to the crockpot: Transfer the beef and onions to the crock pot. Stir in the salt, pepper, taco seasoning, Rotel, beef broth, and 2 tablespoons of cilantro.
Step 3
Cook: Cover with lid and cook on high for 1 hour and 30 minutes.
Step 4
Prepare the spaghetti: Cook the spaghetti separately until al dente, then drain and stir into the crockpot mixture.
Step 5
Finish and serve: Turn off the heat, stir in the shredded cheese, garnish with the remaining cilantro, and serve the final dish immediately.
Frequently Asked Questions
Yes. Cooking the spaghetti separately keeps the noodles from getting too soft or mushy in the crockpot.
No. Slow cooking keeps the ground beef tender and juicy, so it won’t dry out.
A 6 to 7 quart crockpot is the best size for this recipe. It gives the pasta and meat plenty of room to cook evenly.
Yes. You can try thin spaghetti, penne, or another short pasta. Just keep in mind that cooking times may change slightly.
Pasta keeps absorbing liquid even after it’s cooked. When reheating leftovers, adding a splash of broth or water helps loosen it back up.
Make Ahead & Storage Instructions
- Store: Keep leftovers of your crockpot taco spaghetti in an airtight container in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid as it sits.
- Reheat: Warm in the microwave or on the stovetop. Add a splash of beef broth to loosen the sauce if needed.
- Freeze: Freeze cooled taco spaghetti in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Prepare the beef mixture a day in advance and store it in the refrigerator. Cook the spaghetti fresh just before serving for the best texture.
More Family-Friendly Pasta Dinners to Try
- One Pot Spaghetti
- Million Dollar Spaghetti Casserole
- Crockpot Spaghetti
- Creamy Bacon Pasta
- Bow Tie Pasta
If you’ve tried this Crockpot Taco Spaghetti Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Crockpot Taco Spaghetti
Ingredients
- 2 pounds lean ground beef
- ¾ cup diced yellow onion
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 ounces (2 1-ounce packets) mild taco seasoning
- 28 ounces can Rotel mild diced tomatoes and green chilies (Do not drain the juice. If you cannot find the 28 oz can, use 3 – 10 oz cans)
- 12 ounces dry regular spaghetti noodles
- 2 cups beef broth
- 8 ounces shredded cheddar cheese (or your preferred variety)
- 3 tablespoons fresh chopped cilantro (Divide 2 tablespoons for filling and 1 tablespoon for garnish)
Instructions
- In a 4 to 5 quart saucepan, or large nonstick skillet over medium high heat, brown the ground beef and diced onions until the beef is no longer pink and the onions are opaque. (This should take about 5 to 7 minutes)2 pounds lean ground beef, ¾ cup diced yellow onion
- Drain excess oil and remove the pan from heat.
- Spoon the ground beef and onions into a 6 to 7 quart crockpot.
- Stir in the kosher salt, black pepper, Rotel, taco seasoning, beef broth and 2 tablespoons of chopped cilantro.½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper, 2 ounces (2 1-ounce packets) mild taco seasoning, 28 ounces can Rotel mild diced tomatoes and green chilies, 2 cups beef broth, 3 tablespoons fresh chopped cilantro
- Cook on high for 1 hour 30 minutes.
- When the crockpot has about 15 minutes left, bring a large pot of water to boil and cook the entire package of spaghetti noodles. Cook according to the package directions, until the noodles are al dente. Drain well, and stir into the ground beef mixture. (You can rinse the noodles with cold water to stop the cooking process before adding to the crockpot)12 ounces dry regular spaghetti noodles
- Turn the heat off and stir in the shredded cheddar cheese.8 ounces shredded cheddar cheese
- Garnish with the remaining 1 tablespoon of chopped cilantro. Serve immediately.
Jenn’s Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the longer the spaghetti sits the more moisture it will absorb.
- You can freeze the cooled taco spaghetti for up to 2 months.
- Thaw overnight in the refrigerator, before reheating in the microwave or stovetop.
- Use good quality pasta that holds up well when mixed.
- If cooking pasta directly in the crockpot, expect a softer texture and adjust liquid as needed.
- Stir gently after adding pasta to prevent breaking the noodles.
- Taste before serving and adjust seasoning if needed.
I made this in a pot because I didn’t want to wait a few hours for the crockpot.. I didn’t have any cilantro which next time I will make sure I have some. It was very good. I will make it again for friends.
For the future, here is the recipe for the non-crockpot version. https://princesspinkygirl.com/taco-spaghetti/
I made this recipe for church, I doubled it snd everyone loved it. Thank you so much, I will be making this again. 💕
Way too much liquid. The noodles didn’t over cook but broke into little pieces. I’ve made taco spaghetti before on the stove and it was delicious. Wanted to try a crock pot version and was severely underwhelmed. A little cornstarch and a butt load of cheese made it edible, but I wouldn’t make this recipe again.
wow this turn out amazing and i only had to cook it for an hour and 15 mins in my crockpot its so yummy and i did not have any issues this meal is fantasic for the winter its spicey creamy and i did not have to use heavy cream yummy
the noodles turned to mush and it was ruined
Mine too. And I followed to a t. Anyway of fixing it?
Oh no, I’m sorry to hear that! It sounds like the noodles may have cooked a bit too long. Every slow cooker runs a little differently, so next time I’d recommend adding the pasta closer to the end of the cook time and keeping an eye on it until it’s just tender. You can also try using a heartier pasta like rotini, which tends to hold up better in the Crockpot.