If you’ve ever wanted a super simple meal that’s still delicious and satisfying, Crockpot spaghetti is definitely the answer. This recipe for Crockpot Mexican Spaghetti is one of my favorites because it’s full of flavor, packs in some hidden veggies (thanks to those black beans), and most importantly, it’s easy. Plus, cooking spaghetti in a Crockpot means you don’t even have to worry about boiling pasta separately—just dump everything in and let the magic happen. It’s basically like Crock Pot Baked Spaghetti, but with a Mexican twist, and trust me, your family is going to love it.
I’ve tried a ton of easy Crockpot spaghetti recipes, from Crockpot spaghetti in the Crockpot to creamy Crockpot spaghetti versions, and I always come back to this one because it’s such a crowd-pleaser. And don’t even get me started on the fact that you can cook spaghetti noodles in the Crockpot without any hassle—no boiling pots, no mess. It’s the perfect dish for those busy weeknights when you need a Crockpot spaghetti dinner with minimal effort.
So, if you’re ready to ditch the boxed mac and cheese and try something that will have your family asking for seconds, let’s dive into this Crockpot spaghetti recipe!
What You’ll Need
- 1 lb ground beef (or turkey if you wanna be a little healthier, no judgment here!)
- 1 onion, chopped (you can use a food processor to save time, mama)
- 1 packet taco seasoning (I’m all about the shortcuts)
- 1 can (14.5 oz) diced tomatoes, undrained (don’t drain ‘em, trust me)
- 1 can (10 oz) diced green chilies (this gives it a little kick, but if you’re not into spicy, skip it)
- 1 can (4 oz) tomato sauce
- 1 can (15 oz) black beans, drained and rinsed (healthy bonus points)
- 1 cup chicken broth (you could sub with beef broth if you want a deeper flavor)
- 8 oz spaghetti (yes, uncooked! Don’t worry, it cooks in the Crockpot)
- 1 ½ cups shredded Mexican cheese (cheese = happiness, am I right?)
- Toppings (optional): sour cream, extra cheese, jalapeños, cilantro
Step-by-Step Instructions
1. Brown the Beef
In a large skillet, cook the ground beef with the chopped onion over medium heat. Break it up as it cooks so it’s nice and crumbly. Once it’s all browned and the onions are soft, drain any extra fat (we don’t need that extra grease) and toss it into your Crockpot.
2. Add the Seasoning and Saucy Goodness
Now, grab your taco seasoning packet and sprinkle it into the Crockpot with the beef. Add in the diced tomatoes (don’t drain them!), the green chilies, tomato sauce, black beans, and chicken broth. Stir everything together until it’s all nice and mixed.
3. Toss in the Spaghetti
Here’s where things get easy—just break your spaghetti in half (or thirds, whatever) and throw it right into the Crockpot. You don’t need to cook it first! Just push it into the sauce mixture as best as you can, so it’s covered.
4. Cook Low and Slow
Set your Crockpot to low and cook for about 4 to 5 hours. The spaghetti will cook right in the sauce, and the flavors will get all cozy together. Be sure to stir it halfway through to make sure all the pasta is getting coated with that cheesy, saucy goodness.
5. Add the Cheese
About 10 minutes before it’s done, sprinkle the shredded Mexican cheese on top. You could even add a little extra cheese if you’re feeling extra cheesy (no such thing, right?). Close the lid and let the cheese melt all into the pasta.
6. Serve and Enjoy
Once it’s done, dish out a big ol’ scoop for everyone. I like to serve mine with some sour cream, more cheese, maybe a sprinkle of cilantro, and a few jalapeños if the kids aren’t too picky. If you’re into leftovers, this recipe holds up like a champ for lunch the next day (if there’s any left, that is!).
FAQ: Crockpot Mexican Spaghetti
Can I use other types of pasta in this recipe?
Totally! While this recipe calls for spaghetti noodles, you can swap them for other pasta like penne, rotini, or even whole wheat spaghetti. Just keep in mind that different pasta shapes may affect cooking times slightly, so check the texture before serving.
Can I use ground turkey instead of beef?
Yep! Ground turkey is a great alternative if you’re looking for a leaner option. You won’t lose out on flavor, and it’ll still taste delicious. It’s one of the best ways to make this dish a little lighter without compromising on taste.
Can I make this ahead of time?
Yes! You can prepare everything in the Crockpot, then store it in the fridge until you’re ready to cook. Just add the pasta about an hour before serving so it doesn’t get too mushy. You can also freeze it for later—just make sure to let it cool completely before you freeze it, and then reheat when ready to serve.
Is this recipe spicy?
It depends on your preference! The green chilies add a little bit of heat, but it’s not overwhelmingly spicy. If you’re worried about it being too hot for the kids, you can leave the chilies out and add them as a topping for the adults.
How do I know when it’s done cooking?
When the pasta is tender, the dish is done! You’ll want to check after about 4 hours of cooking on low. Stir everything around, and if the pasta feels soft, you’re good to go. You can also check the texture of the sauce to make sure it’s not too runny.
Recipe Card: Crockpot Mexican Spaghetti
Crockpot Mexican Spaghetti
Equipment
Ingredients
- 1 lb ground beef or turkey
- 1 onion , chopped
- 1 packet taco seasoning
- 1 can tomatoes 14.5 oz diced , undrained
- 1 can green chilies 10 oz diced (optional)
- 1 can tomato sauce 4 oz
- 1 can black beans 15 oz , drained and rinsed
- 1 cup chicken broth
- 8 oz spaghetti noodles uncooked
- 1 ½ cups Mexican cheese shredded
Optional toppings:
- sour cream
- extra cheese
- jalapeños
- cilantro
Instructions
Brown the Beef:
- In a skillet, brown the ground beef with the chopped onion over medium heat. Drain any excess fat and transfer it to the Crockpot.
Add the Seasoning & Sauce:
- Add taco seasoning, diced tomatoes, green chilies (if using), tomato sauce, black beans, and chicken broth to the Crockpot. Stir to combine.
Add the Spaghetti:
- Break the spaghetti into halves or thirds and add it to the Crockpot. Push the noodles into the sauce mixture to cover them.
Cook on Low:
- Set the Crockpot on low and cook for 4-5 hours, stirring halfway through.
Add the Cheese:
- About 10 minutes before it’s done, sprinkle shredded cheese over the top. Let it melt into the spaghetti.
Serve & Enjoy:
- Top with sour cream, more cheese, jalapeños, or cilantro if desired. Serve hot and enjoy!
Notes
- Leftovers can be stored in the fridge for 3-4 days.
- Can be frozen for up to 3 months—just thaw and reheat.
- Feel free to add extra veggies like corn or bell peppers for added flavor!
Well, there you have it—your new go-to Crockpot Spaghetti recipe that’ll save you time and keep your family happy. If you’re a mom like me, always on the lookout for easy Crockpot dinners that actually taste amazing, this one’s a total win. I mean, who doesn’t love being able to cook pasta in a Crockpot without worrying about boiling water and watching the pot?
Whether you’re craving a version of Crockpot Baked Spaghetti, Crockpot Spaghetti in the Crockpot, or even a creamy Crockpot Spaghetti, this recipe hits all the marks. It’s one of the best Crockpot recipes to make easy slow cooker dinner magic happen. Plus, if you’ve tried other Crockpot pasta recipes, you know how easy it is to throw everything in, walk away, and come back to a perfectly cooked meal. It’s seriously the easiest way to get spaghetti in a Crockpot—no mess, no fuss.
So, next time you’re in a dinner-time scramble, just remember this recipe. Spaghetti noodles in Crockpot? Check. Crockpot Pasta Recipes? Check. And did I mention that it’s one of the easiest Crockpot spaghetti recipes you’ll ever make? The kids will devour it, and you’ll get that sweet feeling of “I just nailed dinner without breaking a sweat.”
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