CrockPot Taco Spaghetti

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Get ready for this weeknight dinner hero: CrockPot Taco Spaghetti. It’s a game-changer for busy days! Enjoy the tasty flavor of tacos with the comfort of spaghetti, all effortlessly cooked in your slow cooker.

Crockpot taco spaghetti being ladled out

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CrockPot Taco Spaghetti

Here’s everything you need to make this slow cooker taco pasta recipe.

Ingredients Needed

  • Lean ground beef
  • Bell pepper (red pepper or green)
  • Canned crushed tomatoes
  • Salsa
  • Canned corn
  • Taco seasoning
  • Chicken broth
  • Spaghetti noodles
  • Cheddar cheese

Ingredient Substitutions and Recipe Variations

Ground beef: Instead of making taco spaghetti with ground beef you can also swap it with ground chicken or ground turkey.

Canned crushed tomatoes: Feel free to use fresh tomatoes by blending them in a blender or crushing them by hand.

Cheddar cheese: You can use any of your favorite shredded cheese like cheddar jack or a store-bought blend.

Taco seasoning: A packet of taco seasoning has about 3 tablespoons inside. You can either make homemade taco seasoning or buy storebought.

Why You’ll Love This Recipe

Why is this meal an absolute game-changer for busy moms like you?

Picture this: it’s morning, the day’s chaos looms large, and you need a dinner idea that doesn’t add to your already overflowing plate.

Enter the slow cooker—the unsung hero that transforms this recipe into simplicity and convenience.

The beauty of this CrockPot Taco Spaghetti recipe lies in its ‘set it and forget it’ nature.

Once you’ve browned the beef and tossed in those flavorful ingredients—think bell peppers, crushed tomatoes, your favorite store-bought salsa, and that signature taco seasoning—your slow cooker takes over.

Yes, it requires your browning beef first, but you could cook it the night before and have it ready for your busy morning.

While your dinner simmers away, you’re free to conquer the day.

Attend to work emails, drive the kids to their activities, or simply steal a moment for yourself—knowing that dinner is effortlessly taking care of itself. It’s a perfect recipe for busy weeknights.

After a few hours of cooking, add the spaghetti noodles.

This will cook for another 20 minutes and then after that, top with cheese, cover until melted and you’re ready for dinner!

CrockPot Pasta Tip:

Prevent the pasta from sticking together in the Crock Pot by lightly spraying the noodles with non-stick cooking spray before placing them in the slow cooker.

adding fresh cilantro to taco spaghetti that was cooked in a crockpot

Garnish with fresh cilantro and enjoy your easy weeknight dinner!

What to Serve with Taco Spaghetti

When serving a heavier dish like spaghetti, especially one with a ton of flavor like taco spaghetti, you might want to balance it with lighter side dishes.

Here are some options that pair well with spaghetti:

  1. Green Salad: A simple green salad with a mix of your favorite leafy greens (lettuce, spinach, etc). Add refreshing and crunchy vegetables like cherry tomatoes, cucumbers, carrots, and a light vinaigrette (like a cilantro and honey dressing).
  2. Steamed Vegetables: Opt for lighter vegetables like broccoli, asparagus, or green beans.
  3. Herbed Breadsticks: Serve homemade or store-bought breadsticks sprinkled with herbs thyme, oregano, and spices like chili powder, garlic, and cumin for a lighter alternative to garlic bread.
  4. Mexican Coleslaw: A twist on classic coleslaw with a Mexican flair. Shredded cabbage, carrots, cilantro, and a dressing made with lime juice, honey, and a touch of chili powder. You can also try this spicy coleslaw recipe.
taco spaghetti on a plate garnished with cilantro

What to Do with Leftovers

You can store this taco spaghetti recipe in an airtight container (or multiple airtight containers in the fridge for 3-4 days).

Repurpose Leftovers

If you don’t want to eat the taco spaghetti day after day, you can utilize the leftovers for new meals. Here are some creative recipe ideas:

  1. Taco Spaghetti Stuffed Peppers: Cut bell peppers in half, remove the seeds, and stuff them with the leftover taco spaghetti. Top with cheese and bake until the peppers are tender and the cheese is melted.
  2. Taco Spaghetti Quesadillas: Spread taco spaghetti between tortillas with shredded cheese. Pan-toast until the tortillas are crispy and the cheese is melted. Serve with salsa, guacamole, or sour cream.
  3. Taco Spaghetti Bake: Layer the leftover taco spaghetti in a baking dish with additional cheese. Top with breadcrumbs and bake until bubbly and golden for a comforting casserole-style meal.
  4. Taco Spaghetti Burrito Bowls: Use the leftover spaghetti as a base for burrito bowls. Top with black beans, diced tomatoes, avocado slices, shredded lettuce, and a dollop of sour cream or Greek yogurt.
  5. Taco Spaghetti Soup: Combine the leftover spaghetti with broth, diced tomatoes, corn, black beans, and Mexican spices to create a flavorful taco spaghetti soup. Simmer until heated through and serve with a sprinkle of cheese and chopped cilantro.
  6. Taco Spaghetti Stuffed Zucchini: Hollow out zucchini and stuff them with the leftover taco spaghetti. Bake until the zucchinis are tender and the filling is heated through.
a fork lifting spaghetti noodles with a mexican spaghetti sauce
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CrockPot Taco Spaghetti

This Crockpot Taco Spaghetti recipe is a family friendly game changer for busy days! This fuss-free, flavor-packed meal is a lifesaver, combining the flavor of tacos with the comfort of spaghetti, all effortlessly cooked in a slow cooker.
5 from 2 votes
Print Recipe
a fork picking up taco spaghetti
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes




  • In a large skillet over medium-high heat, add the beef and cook until crumbled and no longer pink. Season with salt and pepper, to taste.
  • Transfer the cooked meat to the bottom of a 6 quart or larger slow cooker.
  • Add the diced bell pepper, crushed tomatoes, salsa, corn, taco seasoning and broth.
  • Stir and cover the slow cooker with the lid. Cook on high for 3-4 hours.
  • Add in the spaghetti pasta. Cook for an additional 10-20 minutes or until pasta is cooked to your liking.
  • Sprinkle the shredded cheese on top and cover with the lid for 5 minutes to melt the cheese. Stir well.
  • Garnish with fresh chopped cilantro and enjoy!


Store in an air-tight container in the refrigerator for up to 3 days. Reheat before serving.
To prevent the pasta from sticking together, lightly spray your pasta noodles with non-stick cooking spray before placing it in the slow cooker.
You can also cook low on 8-10 hours. Turn it to high when you’re ready to add the pasta.


Serving: 1servingCalories: 567kcalCarbohydrates: 62gProtein: 37gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 86mgSodium: 1170mgPotassium: 878mgFiber: 4gSugar: 8gVitamin A: 1376IUVitamin C: 34mgCalcium: 328mgIron: 4mg
Servings: 6 people
Calories: 567kcal

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