This Crockpot Taco Spaghetti is a game-changer when you’re craving comfort food with a Mexican twist! Combining the bold flavors of tacos with the comfort of spaghetti, it’s a crowd-pleaser and the ultimate one-pot meal. It’s hearty, flavorful, and super easy to throw together in your crockpot. Plus, you get to customize it with your favorite toppings!

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Why You’ll Love This Recipe

Minimal Prep: Brown your meat, toss everything in the crockpot, and let it do the work!
One-Pot Wonder: Everything, including the pasta, cooks in the crockpot, making cleanup a breeze.
Taco Twist: With taco seasoning, black beans, corn, and diced tomatoes, this dish is bursting with classic taco flavors.
Versatile: You can use ground beef, turkey, or even chicken to suit your preferences.

Ingredients for Crockpot Taco Spaghetti

Taco-Spiced Goodness:

1 lb ground beef (or turkey): For a hearty base. Ground turkey works great as a lighter option.
1 medium onion, diced: Adds flavor and texture to the meat.
2 cloves garlic, minced: Because garlic makes everything better.
1 bell pepper, diced (any color): Adds sweetness and crunch. Use any color you like.
1 can (15 oz) diced tomatoes, undrained: Provides acidity and moisture for the dish.
1 can (15 oz) black beans, rinsed and drained: Adds protein and a creamy texture to balance the bold flavors.
1 can (8 oz) tomato sauce: For a rich, tomatoey base.
1 packet taco seasoning (about 1 oz): The magic ingredient that brings all the taco flavors to the spaghetti.

For Cooking:

3 cups chicken or beef broth: Helps cook the spaghetti and adds flavor. Use whichever broth you have on hand.
8 oz spaghetti, broken in half: Breaking it makes it easier to stir and serve.
1 cup corn (frozen or canned): Adds sweetness and texture to the dish.
Salt and pepper to taste: To adjust seasoning at the end.

Optional Toppings (The Fun Part!):

Shredded cheese: Cheddar, Monterey Jack, or a taco blend is perfect.
Sour cream: For creaminess and to balance the spice.
Diced green onions: Adds a pop of color and freshness.
Sliced jalapeños: For those who like a spicy kick!

How to Make Crockpot Taco Spaghetti

Step 1: Prepare the Meat Mixture

In a skillet over medium heat, cook 1 lb ground beef (or turkey) with the diced onion and minced garlic until the meat is fully browned. This should take about 6-8 minutes. Drain any excess fat to avoid a greasy dish.

Step 2: Combine Ingredients in the Crockpot

Transfer the cooked meat mixture to your crockpot. Add the diced bell pepper, 1 can diced tomatoes (with liquid), 1 can black beans (drained and rinsed), 1 can tomato sauce, and taco seasoning packet. Stir everything together, making sure the taco seasoning is well distributed. Then pour in the 3 cups chicken or beef broth.

Step 3: Slow Cook

Cover the crockpot and set it to cook on low for 4-6 hours or high for 2-3 hours. This allows all the flavors to meld together while giving the meat and beans time to fully absorb the seasonings.

Step 4: Add Spaghetti and Corn

About 30 minutes before serving, add the 8 oz broken spaghetti and 1 cup of corn to the crockpot. Stir well to ensure the pasta is submerged in the liquid so it cooks evenly. If the crockpot seems too dry, you can add an extra 1/2 cup of broth to help the pasta cook.

Step 5: Serve

Once the pasta is tender (after about 30 minutes), taste the dish and adjust the seasoning with salt and pepper if needed. Serve the taco spaghetti hot, and don’t forget to top it with your favorite toppings like shredded cheese, sour cream, green onions, or jalapeños!

Tips for the Best Crockpot Taco Spaghetti

Break the Spaghetti in Half: Breaking the spaghetti before adding it to the crockpot ensures it fits well and cooks evenly.
Don’t Overcook the Pasta: Add the spaghetti toward the end of the cooking time to avoid mushy pasta.
Customize Your Protein: You can easily substitute ground turkey, chicken, or even a meatless option like lentils or plant-based crumbles.
Spice it Up: If you like heat, add more jalapeños or even a dash of hot sauce!

Variations to Try

Vegetarian Version: Omit the ground beef and add extra beans or a plant-based protein for a vegetarian twist.
Cheesy Upgrade: Mix in a cup of shredded cheese right before serving for extra gooeyness.
Southwest Style: Swap the black beans for pinto beans, and add a can of green chilies for a Southwestern flavor profile.

Storing and Reheating

Storing Leftovers: Place any leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of broth to bring back the saucy consistency.

Final Thoughts

This Crockpot Taco Spaghetti is the ultimate comfort food mash-up. You get all the bold, zesty flavors of a taco with the heartiness of spaghetti all cooked in the convenience of your slow cooker. Whether you’re serving it to a hungry family or meal-prepping for the week, this dish is guaranteed to satisfy. And don’t forget the toppings because, let’s be honest, that’s where the fun really begins!