Description
A fun and flavorful twist on traditional spaghetti, this CrockPot Taco Spaghetti combines seasoned ground beef, beans, corn, and spaghetti noodles for a one-pot meal that’s perfect for busy days. Top it with melted cheese and fresh cilantro for an extra burst of flavor!
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 can tomato sauce
- 2 cups beef broth
- 8 oz spaghetti noodles, broken in half
- Shredded cheese, for topping
- Chopped fresh cilantro, for topping
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Stir in the taco seasoning, diced tomatoes, corn, black beans, tomato sauce, and beef broth.
- Place the broken spaghetti noodles in the bottom of a crockpot. Pour the beef mixture over the noodles and stir to combine.
- Cover and cook on low for 3-4 hours, or until the noodles are tender.
- Serve topped with shredded cheese and chopped cilantro.
Notes
- For a spicier version, add some diced jalapeños or extra chili powder to the taco seasoning.
- You can also swap the ground beef for ground turkey or chicken for a leaner option.
- If the dish is too liquidy, uncover the CrockPot in the last 30 minutes of cooking to allow some liquid to evaporate.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on low heat)