Ah, the comfort of a warm, hearty meal that brings everyone together! There’s something special about the aroma of Taco Spaghetti simmering away in the crockpot, filling your kitchen with delicious scents that make your mouth water. Not only is this recipe super easy to whip up, but it also holds a special place in my heart, reminding me of cozy family dinners. You’ll love how quick it is to prepare, and the best part? You can set it and forget it!

Why You’ll Love Crockpot Taco Spaghetti

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

1 pound ground beef: The star protein that makes this dish so hearty.
1 onion, diced: Adds flavor and sweetness to the mix.
1 packet taco seasoning: The secret ingredient for that authentic taco flavor.
1 can (15 ounces) diced tomatoes: Brings in freshness and acidity.
1 can (15 ounces) tomato sauce: For a rich and smooth base.
1 can (15 ounces) kidney beans, drained and rinsed: A great source of fiber and protein.
1 cup beef broth: To keep everything moist and flavorful.
8 ounces spaghetti: The perfect pasta to soak up all the delicious flavors.
1 cup shredded cheese (cheddar or Mexican blend): Because cheese makes everything better!
Optional toppings: Sour cream, chopped cilantro, sliced jalapeños for that extra kick.

How to Make Crockpot Taco Spaghetti

In a skillet over medium heat, brown the ground beef and diced onion until the meat is fully cooked. Be sure to drain any excess fat.
Transfer the cooked beef and onion to the crockpot. Stir in the taco seasoning, diced tomatoes, tomato sauce, kidney beans, and beef broth.
Cover your crockpot and cook on low for 4 hours. This is where the magic happens!
About 30 minutes before serving, break the spaghetti into thirds and add it to the crockpot. Stir to combine, cover, and cook until the spaghetti is tender.
Once cooked, stir in the shredded cheese until it’s melted and gooey. Yum!
Serve it hot and let everyone add their favorite toppings. Enjoy!

Substitutions & Additions

If you want to switch things up a bit, here are some great ideas:

Use ground turkey or chicken instead of beef for a leaner option.
Try adding corn or bell peppers for extra veggies.
Swap kidney beans for black beans if you prefer.
For a spicy kick, add diced green chilies or cayenne pepper.

Tips for Success

To make sure your Crockpot Taco Spaghetti turns out perfectly, here are a few tips:

Don’t skip the browning step for the meat! It adds so much flavor.
Make sure to stir occasionally when adding the spaghetti, so it doesn’t stick together.
If you want to prep ahead, you can brown the meat and chop the onion the night before.

How to Store Crockpot Taco Spaghetti

If you happen to have leftovers (which I doubt you will!), you can store them in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or on the stovetop until warmed through. You can also freeze it for up to 3 months, just be sure to let it cool completely before freezing.

FAQs

Can I use a different type of pasta? Absolutely! Feel free to experiment with your favorite pasta shapes.
Is this recipe gluten-free? You can use gluten-free pasta and make sure your taco seasoning is gluten-free.
How do I make it vegetarian? Just skip the meat and add more beans or some lentils!

This Crockpot Taco Spaghetti is sure to become a go-to recipe in your home! For more delicious recipes, check out my website or indulge in my Breakfast Burrito for treats you will love!

Don’t forget to follow my Pinterest for more tasty ideas and inspiration!