There's nothing better than coming home to the comforting aroma of a warm, hearty meal waiting for you. Crockpot Taco Spaghetti is the perfect fusion of two family favorites—tacos and spaghetti—creating a dish that's flavorful, filling, and oh-so-simple to prepare.

The first time I made this, I was looking for something easy that could cook while I tackled a busy day. One bite of the cheesy, taco-spiced pasta, and it instantly became a family favorite. Let me show you how to bring this delicious dish to your table.

Why You'll Love This Crockpot Taco Spaghetti

Get ready to add a new favorite to your meal rotation. Crockpot Taco Spaghetti is everything you want in a dinner: quick to prepare, satisfying, and packed with flavor.

First, it’s ridiculously easy to make. With just a little prep, your slow cooker takes care of the rest, giving you time to relax or tackle your to-do list.

The flavors are unbeatable. Classic taco seasonings, tender ground beef, and melted cheese come together in a way that’s rich, savory, and full of Tex-Mex vibes.

It’s a crowd-pleaser. Whether you’re feeding picky eaters or serving up dinner at a potluck, everyone will love this cheesy, spicy twist on spaghetti.

Best of all, it’s a one-pot wonder! Fewer dishes mean less cleanup, and that’s always a win in my book.

Ingredients Notes

The secret to the irresistible flavor of Crockpot Taco Spaghetti is in the simple but thoughtfully chosen ingredients. Each one adds a layer of deliciousness to this hearty dish.

Ground beef is the base of the dish, providing a rich, savory flavor. You can also substitute ground turkey or chicken if you prefer a lighter option.

Taco seasoning is the key to that signature Tex-Mex flavor. A store-bought packet works great, but if you have a homemade taco seasoning blend, it’ll make this dish even more special.

Rotel tomatoes add a zesty kick with their combination of diced tomatoes and green chilies. If you prefer less spice, use plain diced tomatoes instead.

Spaghetti noodles cook right in the crockpot, soaking up all the delicious flavors. Be sure to break them in half so they fit snugly in your slow cooker.

Shredded cheese ties everything together. Cheddar is a classic choice, but a Mexican blend or Monterey Jack also works beautifully.

No special equipment is needed—just a trusty crockpot and a skillet for browning the beef.

How To Make This Crockpot Taco Spaghetti

Making this dish is a breeze, and the slow cooker does most of the work for you. Here's a step-by-step guide to perfect Crockpot Taco Spaghetti.

Start by browning ground beef in a skillet over medium heat. Break it into small pieces as it cooks, and once it's browned, drain any excess grease. This step adds depth to the meat’s flavor while keeping your spaghetti from becoming too oily.

In your crockpot, combine the browned beef, a packet of taco seasoning, and a can of Rotel tomatoes. Stir everything together until the seasoning is evenly distributed.

Add 2 cups of beef broth to the mixture. This ensures the spaghetti will cook perfectly while soaking up all the taco flavors.

Break your spaghetti noodles in half and layer them over the mixture. Gently press them down into the liquid, ensuring they’re mostly submerged. Don’t worry if a few pieces stick out; they’ll soften as the dish cooks.

Set your crockpot to low and cook for 3 hours, stirring once halfway through to prevent the noodles from sticking.

When the spaghetti is tender, sprinkle shredded cheese over the top. Cover the crockpot and let it cook for another 10-15 minutes until the cheese is melted and gooey.

Serve hot, garnished with fresh cilantro, diced avocado, or a dollop of sour cream for an extra burst of flavor.

Storage Options

If you have leftovers (and that’s a big “if”), Crockpot Taco Spaghetti stores beautifully for easy meals later.

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors intensify as they sit, making for an even tastier dish the next day.

For longer storage, you can freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, simply microwave individual servings in a covered dish or warm them in a saucepan with a splash of beef broth to loosen up the noodles.

Variations and Substitutions

The beauty of this recipe is its versatility. Here are some ways to make it your own:

For a veggie-packed version, stir in diced bell peppers, corn, or black beans along with the Rotel tomatoes.

Swap the beef for ground turkey, chicken, or even a plant-based meat alternative for a healthier or vegetarian option.

If you like a spicier dish, use hot taco seasoning or add diced jalapeños to the crockpot.

For a creamier texture, stir in ½ cup of sour cream or cream cheese at the end before adding the shredded cheese.

Use different pasta shapes like penne or rotini if you don’t have spaghetti on hand.

This Crockpot Taco Spaghetti is as customizable as it is delicious, so don’t be afraid to experiment and make it your own.

Crockpot Taco Spaghetti brings bold flavors and effortless cooking together in a way that’s guaranteed to make dinnertime a hit. Give it a try, and get ready to watch your family go back for seconds!