Description
This dish combines the bold flavors of tacos with the comforting appeal of spaghetti. Made in a slow cooker, it’s an easy, hands-off recipe that’s perfect for a crowd-pleasing dinner.
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey)
- 1 small onion, finely chopped
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 (10 oz) can Rotel diced tomatoes with green chilies (or plain diced tomatoes)
- 1 (15 oz) can tomato sauce
- 3 cups chicken broth (or beef broth)
- 8 oz spaghetti, broken in half
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (or your favorite blend)
- Fresh cilantro or green onions, chopped (for garnish)
- Sour cream, avocado, or salsa (optional, for serving)
Instructions
- Cook the Ground Beef:
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and cooked through. Drain any excess grease.
- Stir in the taco seasoning and mix well.
- Assemble the Crockpot:
- Add the cooked beef mixture to the crockpot.
- Stir in the Rotel tomatoes, tomato sauce, and chicken broth.
- Cook the Sauce:
- Cover and cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally.
- Add the Spaghetti:
- Stir the broken spaghetti into the crockpot, making sure the noodles are submerged in the liquid.
- Cover and cook on high for another 20-25 minutes, stirring occasionally to prevent sticking, until the spaghetti is tender.
- Add the Cheese:
- Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
- Serve:
- Garnish with fresh cilantro or green onions.
- Serve warm with optional toppings like sour cream, avocado slices, or salsa.
Notes
- Spaghetti Doneness: Check the spaghetti frequently while cooking to avoid overcooking.
- Add Veggies: For extra nutrition, toss in diced bell peppers, corn, or black beans.
- Adjust Spice: Use mild or hot Rotel and taco seasoning to control the heat level.
- Make It Creamy: Stir in 1/2 cup of cream cheese for a creamy twist.