Crockpot Taco Spaghetti

3.65 from 17 votes

Crockpot taco spaghetti is an easy slow cooker dinner featuring seasoned ground beef, Rotel, and tender spaghetti, all combined into a warm, cheesy, and comforting family meal.

Prep Time15

Cook Time1 40

Total Time1 55

Course: Dinner

Cuisine: American, Italian, Mexican

Servings:

Calories: 626kcal

Author: Jennifer Fishkind

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.

Notes

Storage:

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.

Tips:

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.

Nutrition