Description
Crockpot Taco Spaghetti is a delightful fusion of Mexican and Italian flavors, combining the zest of tacos with the comfort of spaghetti. This easy-to-make dish is perfect for busy days, allowing you to enjoy a hearty meal with minimal effort.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 3/4 cup diced yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-ounce packet taco seasoning
- 2 (10-ounce) cans Rotel diced tomatoes with green chilies
- 3 tablespoons chopped fresh cilantro, divided
- 1 pound dried spaghetti noodles, broken in half
- 2 cups beef broth
- 3 cups water
- 8 ounces sharp cheddar cheese, shredded
Instructions
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Cook the Ground Beef: In a skillet over medium-high heat, add olive oil, ground beef, diced onion, salt, and black pepper. Cook until the beef is browned and the onions are translucent, approximately 5-6 minutes. Drain any excess fat.
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Combine Ingredients in Crockpot: Transfer the cooked beef mixture to a 6-quart crockpot. Add taco seasoning, Rotel tomatoes, 2 tablespoons of chopped cilantro, broken spaghetti noodles, beef broth, and water. Stir to ensure the spaghetti is submerged in the liquid.
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Cook: Cover the crockpot and cook on HIGH for 2 hours. Check for doneness at 1½ hours to prevent overcooking the pasta.
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Add Cheese and Serve: Once the pasta is tender, turn off the crockpot and remove the lid. Stir the spaghetti to combine all ingredients evenly. Add shredded cheddar cheese and stir until melted and well combined. Garnish with the remaining 1 tablespoon of chopped cilantro and serve.
Notes
- For a milder flavor, substitute Rotel tomatoes with regular diced tomatoes.
- If you prefer a different cheese, Colby Jack or pepper jack are great alternatives.
- To prevent overcooking, use standard spaghetti noodles and check for doneness at the 1½-hour mark.