Oh, let me tell you about my absolute favorite weeknight dinner that has become a staple in my home: Crockpot Taco Spaghetti! Seriously, if you haven’t tried this yet, you are truly missing out. Picture this: it’s a busy day, you’ve got a million things to do, and then you remember this magical meal waiting for you in the crockpot. Just the thought of it bubbling away is enough to brighten my day!
I stumbled upon this recipe during one of those frantic evenings when I was trying to combine two of my favorite things—tacos and spaghetti. Honestly, it felt like fate when I realized I could throw everything into the crockpot and let it do the work for me. The flavors blend together beautifully, and the result is a comfort dish that my whole family devours without hesitation. Plus, who doesn’t love the good old two-in-one meal?
What’s in Crockpot Taco Spaghetti?
Let’s dive into the goodies that make this dish special. If you’re a taco lover like me, you’ll find your favorite ingredients play a starring role here.
Ground Beef: This is the heart of the dish, adding that savory flavor. I usually go for 80/20 beef for the best balance between taste and health, but feel free to use ground turkey or even a meat substitute if you prefer!
Taco Seasoning: Because what’s a taco without the taco seasoning?! I prefer to use a packet of taco seasoning for convenience, but homemade is always a fantastic option if you have the spices on hand.
Spaghetti Noodles: This classic staple brings that Italian flair to our taco night. I love using regular spaghetti, but you can also swap in whole wheat or gluten-free pasta for a healthier or dietary-friendly version.
Beef Broth: This adds moisture and flavor, making everything come together so nicely. I usually opt for low-sodium beef broth because I like to control the saltiness of the dish.
Black Beans: Adding these protein-packed legumes not only enhances the nutritional profile but also adds a lovely texture. I use canned black beans that are rinsed and drained to save time.
Tomato Sauce: A rich tomato sauce brings everything together, making the spaghetti juicy and lively. Choose a brand that you love; I’m a fan of organic versions without added sugars.
Bell Peppers & Onions: These veggies add color and sweetness to the dish, and they’re super easy to throw in. I often use whatever I have on hand, whether it’s red, green, or even yellow bell peppers.
Cheddar Cheese: Because cheese makes everything better, right? I usually sprinkle a generous amount on top before serving for that gooey goodness.
Is Crockpot Taco Spaghetti Good for You?
Alright, let’s chat about the healthiness of our beloved Crockpot Taco Spaghetti. While this dish can be indulgent, it doesn’t have to sock your health goals in the mouth.
Ground Beef: While it does provide plenty of protein (hello, muscle fuel!), I recommend choosing lean cuts to keep the fat content down.
Black Beans: These little nuggets are nutritional powerhouses! They’re loaded with fiber, which is fantastic for digestion, and they can help stabilize blood sugar, making you feel fuller for longer.
Bell Peppers: You can never go wrong with sneaking in more veggies. They’re packed with vitamins A and C, helping to boost your immune system.
Cheddar Cheese: Okay, so cheese can be a bit rich, so sprinkle wisely. You can also use reduced-fat cheese if you’re looking to cut back on calories.
Overall, this dish can be enjoyed as part of a balanced diet, especially if you load up on the veggies and watch the portion sizes.
Ingredients List
– 1 lb Ground Beef (or turkey/veggie alternative)
– 1 packet Taco Seasoning
– 8 oz Spaghetti Noodles
– 2 cups Beef Broth (low-sodium preferred)
– 1 can Black Beans (15 oz, rinsed and drained)
– 1 cup Tomato Sauce
– 1 cup Bell Peppers (diced)
– 1/2 cup Onions (diced)
– 1 cup Cheddar Cheese (shredded)
This recipe serves about 4-6 hungry friends or family members!
How to Make Crockpot Taco Spaghetti?
Time to get cooking! Just follow these easy-peasy steps, and you’ll have a delicious meal in no time.
1. In a frying pan, brown the ground beef over medium heat until fully cooked. Drain any excess grease.
2. Transfer the cooked beef into your crockpot.
3. Add in the taco seasoning, diced bell peppers, and onions. Stir to combine.
4. Break the spaghetti noodles in half and nestle them on top of the beef mixture.
5. Pour the beef broth and tomato sauce over the spaghetti, making sure to cover the noodles. Don’t stir yet!
6. Drain and rinse the black beans, then sprinkle those on top.
7. Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours.
8. Once the pasta is tender and everything is warmed through, stir gently to combine.
9. Sprinkle with cheddar cheese and cover for a few minutes until it melts.
10. Serve hot and enjoy your delicious Taco Spaghetti!
Spice it Up!
Now that you’ve got the basics down, let’s talk about some fun variations!
– You can add corn for a sweet crunch.
– If you love heat, toss in some jalapeños or red pepper flakes.
– Swap out the ground beef for shredded chicken or even lentils for a vegetarian option.
– Top with avocado slices or fresh cilantro before serving to elevate the flavor.
This dish is super versatile!
I hope you give Crockpot Taco Spaghetti a try. It’s honestly one of those recipes that makes life just a little bit easier and a whole lot more delicious. I can’t wait to hear what you think! Feel free to share your tweaks or any fun experiences you have while making it. Happy cooking!
