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Crockpot Taco Spaghetti
Imported
& edited by
@aannmiller
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Prep Time
15m
Cook Time
2h
Total Time
2h 15m
Crockpot Taco Spaghetti is a delicious mashup of Southwestern flavor meets an Italian style meal.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
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Notes
Storage:
To Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
To Freeze: You can freeze the taco spaghetti once it has cooled completely for up to 2 months in an airtight container.
To Reheat: Thaw completely before reheating in the crockpot or microwave. You may need to add a splash of water or beef broth, to loosen up the spaghetti mixture when reheating.
Tips:
If you use thin spaghetti, you may want to check your spaghetti for doneness at the 1½-hour mark to ensure that you do not overcook your pasta.
I used the original Rotel diced tomatoes with green chilis for this recipe, but you can certainly substitute the mild, or the hot, according to your preference of spice level.
If you have an aversion to cilantro, you can substitute fresh chopped parsley in its place.
To Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
To Freeze: You can freeze the taco spaghetti once it has cooled completely for up to 2 months in an airtight container.
To Reheat: Thaw completely before reheating in the crockpot or microwave. You may need to add a splash of water or beef broth, to loosen up the spaghetti mixture when reheating.
Tips:
If you use thin spaghetti, you may want to check your spaghetti for doneness at the 1½-hour mark to ensure that you do not overcook your pasta.
I used the original Rotel diced tomatoes with green chilis for this recipe, but you can certainly substitute the mild, or the hot, according to your preference of spice level.
If you have an aversion to cilantro, you can substitute fresh chopped parsley in its place.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories677kcal33%
-
Fat38g1%
-
Saturated Fat18g0%
-
Carbohydrates39g1%
-
Fiber3g0%
-
Sugar3g0%
-
Protein43g2%
-
Cholesterol128mg6%
-
Sodium758mg37%
Percent Daily Values are based on a 2,000 calorie diet.