Crockpot Taco Spaghetti
Transform your weeknight dinner routine with this effortless 7 Layer Crockpot Taco Spaghetti. Featuring layers of salsa, seasoned ground beef, beans, corn, pasta, savory broth, and melted cheese, this slow cooker meal is a guaranteed family favorite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 packet taco seasoning 1 oz
- 24 oz mild salsa jar
- 15 oz black beans rinsed and drained
- 15 oz whole kernel corn drained
- 12 oz dry spaghetti broken in half
- 3 cups beef broth
- 2 cups shredded Mexican cheese blend
Instructions
Preparation Steps
- In a skillet, brown the ground beef over medium-high heat until no longer pink. Drain excess grease and stir in the taco seasoning.
- Spray the insert of a 6-quart crockpot with nonstick cooking spray.
- Spread the salsa evenly across the bottom of the crockpot for the first layer.
- Add the seasoned ground beef in an even layer over the salsa for the second layer.
- Spread the rinsed black beans for the third layer, followed by the drained corn for the fourth layer.
- Place the broken spaghetti noodles on top of the corn to form the fifth layer.
- Pour the beef broth gently over the noodles for the sixth layer, ensuring they are submerged. Cover and cook on LOW for 3 hours or HIGH for 1.5 to 2 hours, until the pasta is tender.
- Uncover and stir the mixture well. Sprinkle the shredded Mexican cheese blend evenly over the top for the seventh and final layer.
- Cover the crockpot again for 5 to 10 minutes until the cheese is completely melted. Serve hot.
Notes
Store any leftover taco spaghetti in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth if needed.