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–+ servings

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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Servings 6

Ingredients
  

  • 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