Crockpot Taco Spaghetti
This Crockpot Taco Spaghetti combines the flavors of tacos with the comfort of spaghetti for a hearty meal that’s easy to prepare. Just throw all the ingredients into your slow cooker, and let it do all the work. Perfect for busy weeknights or meal prepping for the week.
Equipment
- 1 Crockpot/Slow cooker
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup (240ml) beef broth
- 8 oz spaghetti pasta
- 1 cup (100g) shredded cheddar cheese
- to taste Salt and pepper Season to taste.
Instructions
- In a skillet over medium heat, brown the ground beef (or turkey) with the diced onion and minced garlic until the meat is no longer pink and the onion is translucent. Drain excess fat if necessary.
- Transfer the cooked meat mixture to the crockpot.
- Stir in the taco seasoning, black beans, corn, diced tomatoes, tomato sauce, and beef broth. Mix well to combine.
- Cook on high for 4 hours or low for 6 hours.
- About 30 minutes before serving, break the spaghetti in half and add it to the crockpot along with 1 cup of water (or additional beef broth). Stir gently and cook until the spaghetti is tender, about 25-30 minutes.
- Once the spaghetti is cooked, sprinkle the shredded cheddar cheese on top, cover, and let it melt for about 5 minutes.
- Stir before serving, and season with salt and pepper to taste.
Notes
You can customize this recipe by adding other vegetables like bell peppers or jalapeños for extra flavor and nutrition.
If you want a vegetarian version, swap the ground beef for lentils or mushrooms.
This dish is great for leftovers and can be frozen for later meals.