Crockpot Taco Spaghetti
This easy and flavorful Crockpot Taco Spaghetti combines the beloved flavors of tacos with spaghetti, creating a hearty meal. It's perfect for busy nights and requires minimal effort with the help of your slow cooker.
Equipment
- 1 Crockpot (slow cooker)
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon or spatula
- 1 Cutting board
Ingredients
- 1 pound ground beef (or turkey) Can substitute with ground turkey or plant-based meat for a healthier option.
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning About 1 oz.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chiles
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 8 oz spaghetti, broken into halves
- 1 cup shredded cheddar cheese
- to taste salt and pepper
Instructions
- In a skillet over medium heat, brown the ground beef along with the diced onion, bell pepper, and minced garlic. Cook until the meat is no longer pink and the vegetables are tender. Drain any excess fat.
- Transfer the cooked mixture to the crockpot. Add the taco seasoning, black beans, diced tomatoes with green chiles, tomato sauce, and beef broth. Stir to combine all the ingredients.
- Cover the crockpot and cook on low for 4 hours.
- After 4 hours, add the broken spaghetti to the crockpot and stir to incorporate. Cover and cook for an additional 30 minutes, or until the spaghetti is tender.
- Once the spaghetti is cooked, stir in the shredded cheddar cheese. Allow it to melt for a few minutes before serving.
- Serve hot, garnished with additional cheese or fresh cilantro if desired.
Notes
You can substitute ground beef with ground turkey or plant-based meat for a healthier option.
Add toppings such as sour cream, avocado, or salsa for extra flavor.
Leftovers can be stored in the refrigerator for up to 3 days and can also be frozen for longer storage.