Crockpot Taco Spaghetti is a fantastic meal that brings together the bold flavors of tacos with the comforting taste of pasta, all cooked effortlessly in a slow cooker. Perfect for busy weeknights or meal prep, this dish combines ground beef (or turkey), taco seasoning, beans, corn, and pasta, topped off with melted cheddar cheese for an irresistible, cheesy finish.
Ingredients
1 lb ground beef or turkey
1 packet taco seasoning
1 onion, chopped
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
1 can corn (15 oz), drained
1 can black beans (15 oz), drained and rinsed
1 cup pasta (like spaghetti or penne)
2 cups shredded cheddar cheese
Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Brown the ground beef or turkey in a skillet over medium heat. Once cooked, drain any excess fat.
Transfer the cooked meat to a slow cooker, then add the taco seasoning, chopped onion, diced tomatoes, tomato sauce, corn, and black beans. Stir everything together.
Cover and cook on low for 3-4 hours.
After the initial cooking time, add the uncooked pasta to the slow cooker and stir. Let it cook for an additional 30-45 minutes, or until the pasta is tender.
Once the pasta is cooked, sprinkle the shredded cheddar cheese on top, cover the slow cooker, and allow it to melt.
Stir everything together and serve hot.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 3-4 hours
Total Time: 3.5-4.5 hours
Variations
Protein: I can swap the ground beef with ground turkey or even chicken for a leaner option.
Vegetarian: I can make this dish vegetarian by omitting the meat and adding extra beans, veggies, or plant-based protein.
Spicy: For a kick, I can add some diced jalapeños or a bit of hot sauce to the slow cooker.
Cheese: Feel free to use a blend of cheeses like Monterey Jack or a spicy pepper jack for a different flavor profile.
Storage/reheating
This Crockpot Taco Spaghetti stores well in an airtight container in the refrigerator for up to 3-4 days. For reheating, I like to warm it up in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.
FAQs
How can I make this dish ahead of time?
I can prepare all the ingredients and store them in the slow cooker insert (without turning on the slow cooker) the night before. In the morning, I just set it to cook and have an easy meal ready by the evening.
Can I use other types of pasta?
Yes! I love to experiment with different pasta types like penne, rotini, or even elbow macaroni. Just make sure to adjust the cooking time to ensure the pasta is fully cooked.
Is this recipe spicy?
This recipe is mild, but I can always make it spicier by adding more taco seasoning or including diced jalapeños, chili powder, or hot sauce.
Can I freeze this dish?
I can freeze Crockpot Taco Spaghetti for up to 2-3 months. To reheat, I suggest thawing it in the refrigerator overnight and reheating it in the microwave or on the stove.
What can I serve with this dish?
I love serving it with a side of fresh salsa, sour cream, or a simple green salad. Sometimes, I’ll add tortilla chips for some crunch!
Conclusion
Crockpot Taco Spaghetti is one of my go-to meals when I’m looking for something easy, flavorful, and filling. The combination of taco-inspired ingredients and cheesy pasta is unbeatable, and the best part is how simple it is to make. Whether I’m cooking for the family or prepping meals for the week, this dish is a winner every time!
📖 Recipe:
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Crockpot Taco Spaghetti
- Total Time: 3.5-4.5 hours
- Yield: 6 servings
- Diet: Low Calorie
Description
Crockpot Taco Spaghetti is a one-pot dish that combines taco seasoning, ground beef or turkey, pasta, beans, corn, and cheddar cheese for a hearty, comforting meal. Perfect for busy weeknights or meal prepping.
Ingredients
1 lb ground beef or turkey
1 packet taco seasoning
1 onion, chopped
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
1 can corn (15 oz), drained
1 can black beans (15 oz), drained and rinsed
1 cup pasta (like spaghetti or penne)
2 cups shredded cheddar cheese
Salt and pepper, to taste
Instructions
- Brown the ground beef or turkey in a skillet over medium heat. Once cooked, drain any excess fat.
- Transfer the cooked meat to a slow cooker, then add the taco seasoning, chopped onion, diced tomatoes, tomato sauce, corn, and black beans. Stir everything together.
- Cover and cook on low for 3-4 hours.
- After the initial cooking time, add the uncooked pasta to the slow cooker and stir. Let it cook for an additional 30-45 minutes, or until the pasta is tender.
- Once the pasta is cooked, sprinkle the shredded cheddar cheese on top, cover the slow cooker, and allow it to melt.
- Stir everything together and serve hot.
Notes
For a leaner option, swap ground beef with ground turkey or chicken.
To make it vegetarian, omit the meat and add extra beans, veggies, or plant-based protein.
If you like it spicy, add diced jalapeños, chili powder, or hot sauce to taste.
You can use different pasta types such as penne, rotini, or elbow macaroni. Adjust the cooking time accordingly.
This dish can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for 2-3 months.
Reheat with a little water or broth to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg
