Crock-Pot Taco Spaghetti

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In this recipe for Crock-Pot Taco Spaghetti a Mexican inspired ground beef sauce is cooked in the slow cooker and then tossed with cooked spaghetti noodles! This one is a big hit with the kids!

Crock-Pot Taco Spaghetti

I had a variation of this at a friend’s house for dinner.  I added a slight spin on it based on what I had on hand.   This turned out great.    Some of my meals are started once I pick up my kids from school.  That gives me a couple of hours to deal with homework, laundry, and hearing about my kids days .   I like the time that I can talk to them instead of feeling rushed in the kitchen.   Cook some noodles up and then serve.

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Crock-Pot Taco Spaghetti Recipe

Print Recipe Crock-Pot Taco Spaghetti Recipe

Rating	Votes: 12 Rating: 2.75 You: Rate this recipe!
Servings	4people

Ingredients

• 16 ounces spaghetti pasta
• 14.5 ounces canned diced tomatoes with green chilies such as RoTel brand
• 12 ounces frozen corn
• 3/4 cup water
• 1 packet taco seasoning or homemade
• 1 pound ground beef
• 1 whole onion diced
• 2 cups cheddar cheese or mexican blend, shredded

Servings: people

Ingredients 16 ounces spaghetti pasta 14.5 ounces canned diced tomatoes with green chilies such as RoTel brand 12 ounces frozen corn 3/4 cup water 1 packet taco seasoning or homemade 1 pound ground beef 1 whole onion diced 2 cups cheddar cheese or mexican blend, shredded Servings: people

Rating Votes: 12 Rating: 2.75 You: Rate this recipe! Servings 4people

Instructions

1. In a skillet, cook ground beef and diced onions. Drain well.
2. Add cooked ground beef and all remaining ingredients (except the dry spaghetti noodles) to the crock-pot.
3. Cook on low for 3 hours.
4. Prior to serving, cook spaghetti on the stove top according to the package.
5. Either mix spaghetti noodles with taco mix and serve or serve taco mix on top of cooked noodles.

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