Description
This flavorful and hearty CrockPot Taco Spaghetti combines the zesty kick of tacos with the comforting twist of spaghetti. It’s a one-pot meal that’s perfect for busy weeknights or lazy weekends!
Ingredients
- Meat:
1 lb lean ground beef. - Seasonings:
Salt and pepper, to taste.
1 package taco seasoning (about 3 tablespoons). - Vegetables:
- 1 medium red or green bell pepper, diced.
- 15 oz canned corn, drained.
- Sauce Base:
- 15 oz crushed tomatoes.
- 1 cup salsa.
- 2 ½ cups chicken broth.
- Pasta:
12 oz spaghetti pasta. - Cheese:
2 cups shredded cheddar cheese. - Garnish:
Fresh minced cilantro.
Instructions
1️⃣ Cook the Beef:
In a large skillet over medium-high heat, crumble and cook the ground beef until fully browned. Season with salt and pepper to taste. Drain any excess grease.
2️⃣ Transfer to CrockPot:
Place the cooked beef at the bottom of a 6-quart (or larger) slow cooker.
3️⃣ Add Vegetables and Sauce:
Add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth to the slow cooker. Stir everything together until well combined.
4️⃣ Cook:
Cover with the lid and cook on high for 3–4 hours.
5️⃣ Add Spaghetti:
Break the spaghetti pasta into halves or thirds and add it to the slow cooker. Push the pasta gently into the liquid to ensure it’s fully submerged. Cook for an additional 10–20 minutes, stirring occasionally, until the pasta reaches your desired texture.
6️⃣ Melt the Cheese:
Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it cook for about 5 minutes, or until the cheese is melted. Stir to combine.
7️⃣ Garnish and Serve:
Garnish with freshly chopped cilantro and serve hot.
Notes
- Spice Level: Use mild, medium, or hot salsa and adjust the taco seasoning to your heat preference.
- Customizations: Add black beans or diced jalapeños for extra texture and flavor.
- Pasta Tip: Stir the pasta occasionally while cooking to prevent clumping.
- Cook Time: 4 hours (including pasta cooking time)
Nutrition
- Serving Size: 6–8