Crockpot Taco Spaghetti

Slow cooker taco spaghetti is the kind of cozy, weeknight dinner that practically cooks itself. Tender spaghetti simmers right in a creamy, taco-style sauce loaded with seasoned ground beef, tomatoes, corn, and cheese, so every strand of pasta soaks up that bold flavor.

You get all the best parts of taco night and pasta night in a single pot. There’s no juggling multiple pans on the stove, and you don’t even have to boil the spaghetti separately. Everything goes into the crockpot, and a few hours later you’ve got a hearty, cheesy dinner ready to scoop into bowls.

This recipe is family-friendly, budget-conscious, and great for busy days. You brown the beef with a few veggies, stir everything into the slow cooker, and let it simmer into a thick, saucy base. Near the end, you stir in the dry spaghetti, finish it with plenty of cheese, and dinner is done.

WHY YOU’LL LOVE CROCKPOT TACO SPAGHETTI

Hands-off cooking:
Most of the work happens up front. Once the beef is browned and the ingredients are in the crockpot, you can move on with your day while the slow cooker builds flavor.

Taco flavor in every bite:
Instead of just tossing spaghetti with a jar of sauce, the noodles cook right in a seasoned taco mixture. The pasta absorbs the spices, tomatoes, and broth, so the flavor runs all the way through the dish.

Feeds a crowd:
This recipe makes a generous batch of saucy, cheesy pasta. It’s perfect for feeding a hungry family, sharing at a potluck, or stocking up on leftovers for lunches.

Easy to customize:
You can make it mild or spicy, swap the meat, add extra veggies, or stir in beans for more protein and fiber. It’s an easy base recipe that you can tweak to match what your family likes.

Great leftovers:
Like many slow cooker recipes, the flavors deepen as it sits. The next day’s lunch might be even better than the first bowl.

CROCKPOT TACO SPAGHETTI INGREDIENTS

This taco spaghetti relies on simple, familiar ingredients you probably already keep on hand. The slow cooker blends everything together into a thick, creamy sauce that clings to the pasta.

You’ll need:

Produce

• 1 small yellow onion, diced (about 1 cup)

• 1 small green bell pepper, diced (about 1 cup; optional but adds great flavor)

• 3 cloves garlic, minced

Protein

• 1 pound lean ground beef (90% lean works well)

Canned & Pantry Items

• 1 (10-ounce) can diced tomatoes with green chiles, undrained (such as Rotel-style)

• 1 (15-ounce) can tomato sauce

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup frozen corn kernels (no need to thaw)

• 2½ cups low-sodium beef broth, divided (you may add a little extra near the end if needed)

• 1 (1-ounce) packet taco seasoning mix

• 1 teaspoon chili powder (optional, for a deeper chili flavor)

• ½ teaspoon ground cumin (optional, if you like extra warmth)

• ½ teaspoon kosher salt (or to taste, depending on the saltiness of your broth and seasoning)

• ¼ teaspoon black pepper

Dairy

• 4 ounces cream cheese, softened and cut into cubes

• 1½ cups shredded Mexican cheese blend or cheddar cheese, divided

Pasta

• 8 ounces dry spaghetti, broken in half

Garnishes (Optional but tasty)

• Chopped fresh cilantro

• Sliced green onions

• Diced fresh tomatoes

• Sour cream

• Lime wedges

• Sliced jalapeños or crushed tortilla chips for serving

INGREDIENT SUBSTITUTIONS AND ADDITIONS

You can keep this recipe exactly as written, or use it as a blueprint and adjust it to match what you have in the pantry.

MEAT:

• Use ground turkey, chicken, or pork in place of ground beef.

• If your meat is higher in fat, brown it and drain most of the grease before it goes into the slow cooker so the finished sauce isn’t oily.

BEANS:

• Swap the black beans for pinto beans or kidney beans, or use a mix.

• If your family doesn’t enjoy beans, you can leave them out and add extra corn or another cup of diced bell peppers.

VEGGIES:

• Add red bell peppers, jalapeños, or even a handful of finely diced carrots for more color and texture.

• A cup of baby spinach stirred in at the very end will wilt into the sauce without changing the flavor much.

PASTA:

• Spaghetti works well because it nestles into the sauce, but you can use other medium pasta shapes like rotini, penne, or shells.

• If you change the pasta shape, keep an eye on the cooking time; some shapes cook faster than others.

CHEESE:

• Any good melting cheese is fair game. Try Colby Jack, cheddar, or a Mexican blend.

• A little pepper Jack adds a subtle kick while still staying smooth and creamy.

SPICE LEVEL:

• Use mild taco seasoning and mild tomatoes with green chiles for a gentler version.

• For heat lovers, add extra chili powder, crushed red pepper flakes, or diced jalapeños.

BROTH:

• If you don’t have beef broth, chicken broth or vegetable broth will still work.

• Choose low-sodium broth when you can, so you control the saltiness of the dish.

HOW TO MAKE CROCKPOT TACO SPAGHETTI

Slow cooker taco spaghetti comes together in two main stages: building the sauce base and then cooking the pasta directly in that sauce. Here’s how to do it step by step.

STEP ONE: Brown the beef and vegetables

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

2. Add the ground beef, diced onion, and diced green bell pepper.

3. Cook, breaking up the meat with a wooden spoon, until the beef is no longer pink and the vegetables have started to soften, about 5 to 7 minutes.

4. Drain off any excess grease if needed.

PRO TIP:
Browning the beef before it goes in the crockpot adds a deep, savory flavor and keeps the meat from tasting boiled.

STEP TWO: Add the garlic and spices

1. Stir the minced garlic into the skillet with the beef mixture.

2. Cook for about 1 minute, just until the garlic is fragrant.

3. Sprinkle in the taco seasoning, chili powder, and cumin. Stir well so the meat and vegetables are evenly coated with the spices.

This quick step blooms the spices in the hot pan, which helps bring out more flavor once everything is in the slow cooker.

STEP THREE: Build the sauce base in the crockpot

1. Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray.

2. Transfer the seasoned beef mixture to the crockpot.

3. Add the diced tomatoes with green chiles (undrained), tomato sauce, black beans, frozen corn, 2 cups of the beef broth, salt, and pepper.

4. Stir until everything is well combined and evenly distributed.

At this point, the mixture will look a bit loose. As it cooks, the beans and vegetables soak up some of the liquid while the flavors meld together.

STEP FOUR: Slow cook the sauce

1. Cover the slow cooker with the lid.

2. Cook on LOW for 3 to 4 hours, or on HIGH for 2 hours.

You’re not trying to reduce the sauce heavily during this stage. The goal is to soften the vegetables and let the spices blend into the tomatoes and broth.

OUR RECIPE DEVELOPER SAYS
If you’ll be away longer, choose the low setting. A gentle simmer keeps the sauce from drying out while still building plenty of flavor.

STEP FIVE: Add the cream cheese

1. After the initial cooking time, remove the lid and stir the sauce.

2. Add the cubed cream cheese to the crockpot.

3. Stir gently, then cover and cook on HIGH for about 10 to 15 minutes, until the cream cheese starts to melt.

4. Stir again until the cream cheese is mostly incorporated. A few small soft bits will finish melting as the pasta cooks.

The cream cheese gives the sauce a rich, slightly tangy, almost “queso-like” texture that pairs really well with the taco flavors.

STEP SIX: Add the spaghetti

1. Break the dry spaghetti in half.

2. Stir the sauce, then sprinkle the spaghetti evenly across the top.

3. Use a spoon to push the noodles down into the sauce so they’re mostly submerged.

4. If the sauce looks too thick to cover the spaghetti, add up to ½ cup more hot broth (or water), pouring around the edges and gently stirring near the top without digging all the way to the bottom.

PRO TIP:
Try not to stir aggressively once the pasta is in. You want to keep the strands from clumping, but too much stirring can cause them to break into tiny pieces.

STEP SEVEN: Cook until the pasta is tender

1. With the spaghetti in the sauce, cook on HIGH for 20 to 30 minutes.

2. After about 15 minutes, gently stir, lifting the pasta from the bottom so it doesn’t stick or clump.

3. Continue cooking until the spaghetti is just al dente.

Every slow cooker runs a little differently, so start checking around the 20-minute mark. The pasta should be tender but still have a bit of bite.

If it looks too dry before the spaghetti is done, stir in an extra splash of broth or hot water a little at a time. If it looks too soupy once the pasta is cooked, turn the slow cooker to WARM and let it sit uncovered for 5 to 10 minutes; the sauce will thicken slightly as it stands.

STEP EIGHT: Add the cheese and rest

1. Once the spaghetti is cooked to your liking, sprinkle 1 cup of shredded cheese evenly over the top.

2. Put the lid back on and let the crockpot sit on WARM for about 5 to 10 minutes, just until the cheese melts.

3. Gently fold the melted cheese through the pasta, leaving some on top if you like a gooey layer.

4. Sprinkle with the remaining ½ cup of cheese and any garnishes you’re using right before serving.

Letting the taco spaghetti rest for a few minutes makes it easier to scoop and helps the sauce cling to the noodles.

TROUBLESHOOTING CROCKPOT TACO SPAGHETTI

Just like chili or stew, this recipe is forgiving. If something looks off, small adjustments usually bring it right back where you want it.

Too thin:

• Let the spaghetti sit on WARM with the lid off for 5 to 10 minutes so some liquid can evaporate.

• Stir in a small handful of extra cheese to thicken the sauce.

Too thick:

• Stir in a splash of warm beef broth, milk, or water until the sauce loosens to your preferred consistency.

Pasta undercooked:

• Add a bit more hot broth, stir gently, and cook on HIGH for another 5 to 10 minutes, checking often.

Pasta overcooked:

• Next time, start checking earlier. In the moment, extra cheese and garnishes help with texture, and the dish is still comforting and tasty even if the noodles are softer.

Too spicy:

• Stir in a little extra cream cheese or a dollop of sour cream and add more cheese on top.

• Serve with a generous spoonful of sour cream on each portion to soften the heat.

Not enough flavor:

• Add a pinch more salt or an extra sprinkle of taco seasoning.

• A small squeeze of lime juice right before serving brightens everything.

HOW TO SERVE CROCKPOT TACO SPAGHETTI

Crockpot taco spaghetti is a complete meal in one bowl, but toppings and sides can make it feel even more special.

Topping ideas:

• Shredded lettuce for a fresh crunch

• Diced tomatoes

• Sliced green onions or red onions

• Sour cream or Greek yogurt

• Sliced jalapeños for heat

• Crushed tortilla chips for extra crunch

• Chopped cilantro and lime wedges

Set out a simple topping bar and let everyone customize their bowl. It keeps things fun and makes the meal feel a little like taco night.

Side dishes that pair well:

• A crisp green salad or Caesar salad for something fresh alongside the rich pasta

• Garlic bread or dinner rolls to soak up any extra sauce

• Simple steamed or roasted vegetables such as broccoli, green beans, or carrots

• Corn on the cob or a corn salad if you want to lean into the Tex-Mex feel

It also works well as part of a bigger spread with chips and salsa, guacamole, and a simple fruit salad.

HOW TO STORE CROCKPOT TACO SPAGHETTI

This slow cooker taco spaghetti is excellent for meal prep. It reheats well for lunch boxes or quick dinners later in the week.

MAKE AHEAD

• You can brown the beef with the onions and peppers a day in advance.

• Store the cooked meat mixture in an airtight container in the refrigerator.

• The next day, add it to the crockpot with the remaining sauce ingredients and proceed with the recipe.

You can also assemble the sauce base (everything except the cream cheese, pasta, and cheese) in the slow cooker insert and refrigerate it overnight. When you’re ready to cook, place the insert in the base, let it sit at room temperature for a few minutes, and start the cooking time.

IN THE FRIDGE

• Let leftovers cool to room temperature.

• Transfer the taco spaghetti to airtight containers.

• Store in the refrigerator for up to 3 to 4 days.

The pasta will continue to absorb some sauce as it sits, so leftovers may be a bit thicker the next day, but the flavor is fantastic.

IN THE FREEZER

For best texture, freeze this recipe without the pasta if you plan far ahead. Make the sauce base through Step Four, cool completely, and then:

• Portion the cooled sauce into freezer-safe bags or containers.

• Press out as much air as possible and seal.

• Label with the date and contents.

• Freeze for up to 2 to 3 months.

When you’re ready to serve:

1. Thaw the sauce overnight in the refrigerator.

2. Reheat it in the slow cooker or on the stovetop until simmering.

3. Add the cream cheese, then the dry spaghetti and cheese as directed, adjusting the liquid if needed.

If you do freeze leftovers with the pasta already in them, the noodles will soften more, but the dish will still be tasty and comforting.

REHEATING

On the stovetop:

• Add leftover taco spaghetti to a saucepan or skillet.

• Stir in a splash of broth or milk if it looks very thick.

• Warm over low to medium heat, stirring occasionally, until heated through.

In the microwave:

• Place a portion in a microwave-safe bowl.

• Add a spoonful of water or broth and cover loosely.

• Heat on medium power in 1-minute intervals, stirring in between, until hot.

Always make sure leftovers are heated all the way through and reach a safe internal temperature before serving.

CROCKPOT TACO SPAGHETTI FAQS

Can I skip browning the ground beef?
You technically can, but browning adds flavor and improves the texture. Putting raw ground beef straight into the crockpot tends to give a softer, almost steamed texture that’s not as appealing. Taking a few minutes to brown it with the onions and peppers really pays off.

Can I cook the pasta separately and stir it in?
Yes. If you prefer, boil the spaghetti in salted water on the stovetop until al dente. Drain it, then stir it into the finished sauce right before you add the cheese. You may want to reduce the broth in the crockpot by about ½ to 1 cup so the sauce isn’t too loose.

What size slow cooker should I use?
A 6-quart crockpot is ideal for this recipe. A 5-quart can work as long as you don’t add a lot of extra vegetables or beans. Avoid a very large slow cooker (8-quart and up) unless you double the recipe, because a bigger surface area can make the sauce reduce too quickly.

Can I make this recipe meatless?
Yes. Skip the ground beef, use vegetable broth, and add extra beans or a plant-based meat substitute. The cooking times stay nearly the same; just make sure any added vegetables are tender before you add the pasta.

How do I keep the spaghetti from getting mushy?
Add the pasta near the end of cooking and watch it closely. Every slow cooker is a bit different, so use the timing as a guide and check the noodles for doneness as they cook. Once they’re al dente, switch to WARM to hold the dish without overcooking.

Crockpot Taco Spaghetti

Crockpot Taco Spaghetti is the ultimate hands-off meal for busy weeknights. Made with simple pantry staples like ground beef and black beans, this slow cooker recipe feeds the whole family with zero fuss. Every bite is packed with creamy cheesy taco flavor and tender pasta cooked right in the sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 pound lean ground beef
• 1 small yellow onion diced
• 1 small green bell pepper diced (optional)
• 3 cloves garlic minced
• 1 10-ounce can diced tomatoes with green chiles, undrained
• 1 15-ounce can tomato sauce
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn
• 2½ cups low-sodium beef broth divided
• 1 1-ounce packet taco seasoning
• 1 teaspoon chili powder optional
• ½ teaspoon ground cumin optional
• ½ teaspoon kosher salt or to taste
• ¼ teaspoon black pepper
• 4 ounces cream cheese cubed
• 1½ cups shredded Mexican cheese blend or cheddar divided
• 8 ounces dry spaghetti broken in half

Instructions

 

• In a large skillet over medium-high heat, cook the ground beef, onion, and bell pepper for 5 to 7 minutes, until the beef is no longer pink. Drain excess grease.
• Stir in the garlic, taco seasoning, chili powder, and cumin. Cook 30 seconds to 1 minute, until fragrant.
• Add the beef mixture to a greased 6-quart slow cooker. Stir in the diced tomatoes with green chiles, tomato sauce, black beans, corn, 2 cups beef broth, salt, and pepper.
• Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 hours.
• Stir in the cream cheese cubes. Cover and cook on HIGH for 10 to 15 minutes, then stir until the sauce is creamy.
• Spread the dry spaghetti over the top and gently press it into the sauce. Add up to ½ cup more broth if needed so the pasta is mostly submerged.
• Cover and cook on HIGH for 20 to 30 minutes, stirring gently once or twice, until the spaghetti is just al dente.
• Sprinkle 1 cup shredded cheese over the top. Cover and let sit on WARM for 5 to 10 minutes, until melted. Stir gently, then top with the remaining ½ cup cheese and serve.

Notes

Use ground turkey or chicken instead of beef if you like.

Adjust spice level with mild or hot taco seasoning and extra chili powder or jalapeños.

Leftovers keep in an airtight container in the fridge for 3 to 4 days; add a splash of broth or milk when reheating if needed