CrockPot Taco Spaghetti
CrockPot Taco Spaghetti is a delicious fusion of taco flavors and comforting spaghetti, making it the perfect meal for busy weeknights or casual gatherings. This one-pot wonder cooks effortlessly in your CrockPot, allowing rich flavors to meld while you focus on what truly matters—spending time with loved ones. With vibrant colors and customizable toppings, this hearty dish is sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 8 oz spaghetti
- 1 lb lean ground beef
- 2 tbsp taco seasoning
- 24 oz marinara sauce
- 1 cup bell peppers, chopped
- 1 cup shredded cheese (cheddar and Monterey Jack blend)
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked; drain excess fat.
- Combine the cooked beef, taco seasoning, marinara sauce, and chopped bell peppers in your CrockPot.
- Break uncooked spaghetti in half and add it to the mixture. Pour in 2 cups of water and stir gently.
- Cook on low for 4 hours or high for 2 hours until spaghetti is tender.
- About 15 minutes before serving, sprinkle cheese on top; cover until melted.
- Serve with optional toppings like sour cream or avocado.
Nutrition
- Serving Size: 1.5 cups (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Substitute ground beef with turkey or lentils for a lighter option. Add jalapeños for heat or corn for added sweetness. Store leftovers in an airtight container for up to three days; reheat gently.