Crockpot Taco Spaghetti Recipe
Crockpot Taco Spaghetti is a one-pot comfort food combining bold taco spices, tender spaghetti, and creamy sauce. Perfect for busy nights!
- Prep Time: 10 minutes
- Cook Time: 2-3 hours (low)
- Total Time: 2 hours 10 minutes to 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 1 can (10 oz) enchilada sauce
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- Optional: sour cream, green onions, jalapeños for garnish
Instructions
- Brown the ground beef in a skillet. Drain excess grease.
- In the crockpot, combine beef, taco seasoning, Rotel, enchilada sauce, and beef broth. Mix well.
- Break the spaghetti in half and submerge it in the liquid.
- Cook on low for 2-3 hours, stirring occasionally to prevent clumping.
- Once the spaghetti is tender, stir in shredded cheese until melted.
- Serve warm, garnished with sour cream, green onions, or jalapeños if desired.
Notes
- For extra flavor, try adding black beans or corn.
- Adjust the spice level by using mild or hot Rotel and enchilada sauce.
- Keep an eye on the spaghetti to ensure it doesn’t overcook.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Sugar: 4g
- Sodium: 1100mg
Find it online: https://cookingwithtina.com/crockpot-taco-spaghetti-recipe/