Description
A hearty and easy crockpot taco spaghetti recipe.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can diced tomatoes (15 oz)
- 1 can tomato sauce (15 oz)
- 1 can black beans (15 oz, drained)
- 1 cup corn (frozen or canned)
- 3 cups uncooked spaghetti
- 4 cups water
- 1 cup shredded cheese (for topping)
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add the taco seasoning and mix well.
- Transfer the beef to the crockpot.
- Add diced tomatoes, tomato sauce, black beans, corn, and water to the crockpot.
- Stir the mixture to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes, add uncooked spaghetti to the crockpot.
- Once cooked, serve topped with shredded cheese.
Notes
- Feel free to add your favorite toppings like sour cream or avocado.
- Adjust the spice level by adding jalapeños or hot sauce.
- Leftovers can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crockpot taco spaghetti, easy dinner, one pot meal