Crockpot Taco Spaghetti
Enjoy a flavorful and comforting twist on traditional spaghetti with this Crockpot Taco Spaghetti recipe. It's easy to prepare, allowing you to set it and forget it while it cooks to perfection in your slow cooker.
Equipment
- 1 Crockpot/Slow cooker
- 1 Large mixing bowl
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Knife and cutting board
Ingredients
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can diced tomatoes (with juices, 15 oz)
- 1 can tomato sauce (8 oz)
- 2 cups chicken broth
- 8 oz spaghetti, broken in half
- 1 cup corn (frozen or canned)
- to taste salt
- to taste pepper
- grated cheese for serving (optional)
- sour cream for serving (optional)
- fresh cilantro for garnish (optional)
Instructions
- In a large mixing bowl, combine the ground beef, diced onion, bell pepper, and minced garlic. Use your hands or a spoon to mix well.
- Transfer the beef mixture into the Crockpot.
- Sprinkle the taco seasoning over the beef mixture and stir to combine.
- Add the black beans, diced tomatoes, tomato sauce, and chicken broth to the Crockpot. Stir until everything is evenly distributed.
- Cover and cook on low heat for 4 hours.
- About 30 minutes before serving, break the spaghetti in half and add it to the Crockpot. Stir gently to mix it in with the other ingredients and cover.
- Continue to cook for the remaining 30 minutes, until the spaghetti is tender.
- Before serving, taste and adjust seasoning with salt and pepper, if needed.
Notes
Feel free to customize this recipe by adding your favorite vegetables or using a different protein.
Top with grated cheese, a dollop of sour cream, and fresh cilantro for a delicious finish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.