Crockpot Mexican Spaghetti
This Crockpot Mexican Spaghetti is a set-it-and-forget-it dinner that’s perfect for busy nights! It's a one-pot meal full of flavor, featuring seasoned ground beef, black beans, tomatoes, and cheesy spaghetti all cooked together in the Crockpot. It’s hearty, easy to make, and the kids will love it!
Servings 6
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!