Best Mexican Spaghetti (Taco Spaghetti)
Get ready for a flavor explosion with our Mexican Spaghetti made in the crockpot! This dish is jam-packed with deliciousness, from the creamy and zesty sauce and spaghetti that soaks up all the flavor.
Servings: 8
Calories: 343kcal
Ingredients
- 1 pound ground beef browned and grease drained
- 8 oz cream cheese cubed
- 1/2 cup shredded cheese
- 1 cup bell peppers sliced and diced
- 1 onion diced
- 15.5 oz salsa or 10.5 oz Rotel tomatoes
- 1 oz taco seasoning packet or homemade taco seasoning
- 12 oz cooked spaghetti
Instructions
- Brown the ground beef in a skillet over medium heat. Once it's cooked through, drain the excess grease. Pour into the slow cooker.
- Add bell peppers, cream cheese, shredded cheese, onions, salsa or Rotel tomatoes, and taco seasoning.
- Mix well to combine all the flavors.
- Cover and cook for 3-4 hours on low or 2.5 hours on high.
- Once finished cooking, add cooked spaghetti to the slow cooker.
- Mix until pasta is well combined with the sauce. Serve immediately with desired toppings.
Video
Notes
Recipe Notes- Cook pasta before adding it to the crockpot. Any pasta will work.
Nutrition
Calories: 343kcal | Carbohydrates: 23g | Protein: 15g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 775mg | Potassium: 410mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1560IU | Vitamin C: 27mg | Calcium: 61mg | Iron: 2mg