Hey there! So, let me tell you about this gem of a recipe that I stumbled upon – Crockpot Taco Spaghetti. You know how some recipes just kind of happen by accident, right? Well, this one was born from my love for tacos and that lazy Sunday vibe where you don’t want to spend all day in the kitchen. I remember the first time I made it, my family was like, ‘Wait, what’s this magical concoction?’ And honestly, it felt like I had discovered a secret portal to comfort food heaven.
Why You’ll Love This
I make this delightful dish whenever I need to feed a crowd without breaking a sweat (or my budget). It’s one of those meals that you can set and forget, which is perfect for days when I’d rather binge-watch my favorite shows than hover over the stove. Oh, and my kids gobble this up like candy because, well, spaghetti meets tacos? It’s a match made in foodie paradise. (Plus, they’re blissfully unaware of the hidden veggies!)
Ingredients
- 1 pound ground beef (or turkey if you’re feeling like a lighter twist)
- 1 packet taco seasoning (my cousin swears by homemade, but I’m all about quick fixes)
- 1 can (10 oz) Ro-Tel diced tomatoes with green chilies
- 1 cup water (or two if you’re using whole wheat spaghetti, which soaks up more)
- 8 ounces spaghetti, broken in half
- 1 cup shredded cheddar cheese (optional, but oh-so-cheesy!)
- Fresh cilantro for garnish (I love it, but my friend Sara insists it tastes like soap)
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat. (And this is where I usually start eating some, oops!)
- Transfer the beef to your trusty crockpot. Add the taco seasoning, Ro-Tel, and water. Give it a good stir.
- Toss in the spaghetti. Kind of push it down so it’s covered in the liquid. You’ll think it’s not enough liquid, but trust me, it works!
- Cover and cook on low for 3-4 hours. Or high for about 2 hours if you’re in a hurry.
- Before serving, sprinkle the cheese on top. Let it melt for a few minutes. (Sneak a taste here, it’s irresistible!)
- Garnish with cilantro if you’re a fan. Otherwise, skip it! Serve it up hot.
Notes
If the spaghetti comes out a little too soft, just know that next time reducing the water by a smidge might do the trick. Actually, I find it works better if you give it a quick stir halfway through cooking.
Variations
One time, I tried adding black beans, but it turned out a bit mushy. Maybe less liquid next time? You could also add corn or switch to chicken if you’re feeling adventurous.
Equipment
No slow cooker? No problem! Use a large pot on the stove over low heat. But you’ll need to keep an eye (or two) on it!
Storage
Store leftovers in the fridge for up to 3 days. But honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually pair this with a simple side salad. Or sometimes, I whip up some guacamole. You know, keep the taco theme going strong.
Pro Tips
I once tried rushing the browning step and regretted it because the flavor just wasn’t there. Take your time with it!
FAQ
Can I use whole wheat pasta? Yep, just add a bit more water since it tends to absorb more.
What if I don’t have Ro-Tel? No worries, canned tomatoes and a bit of jalapeño will do the trick!
Is it spicy? It’s got a nice kick, but you can tone it down by using mild taco seasoning or skipping the green chilies.