Crockpot Taco Spaghetti
A Unique Blend of Tex-Mex Flavors and Pasta Comfort
Ingredients:
1 tablespoon olive oil
1 pounds ground beef
cups diced yellow onion
teaspoon salt
teaspoon black pepper
1 ounce packet of taco seasoning
20 ounces 2 10-ounce cans Rotel Original diced tomatoes with green chilis
3 tablespoons chopped fresh cilantro, divided into 2 tablespoons and 1 tablespoon
1 pound dried spaghetti noodles, broken in half to fit inside the crockpot
2 cups beef broth
3 cups water
8 ounces sharp cheddar cheese, shredded
Directions:
Brown the Beef: In a skillet over medium-high heat, add olive oil, ground beef, diced yellow onion, salt, and black pepper. Cook until the beef is browned and onions are translucent, about 5-6 minutes. Drain off excess fat.
Combine in Crockpot: Transfer the cooked beef mixture to a 6-quart crockpot. Add taco seasoning, Rotel diced tomatoes, 2 tablespoons chopped fresh cilantro, broken spaghetti noodles, beef broth, and water. Stir well to ensure the spaghetti is submerged in the liquid.
Cook: Cover the crockpot and set to HIGH for 2 hours or LOW for 3-4 hours. Check at 1 hours to prevent overcooking the pasta.
Finish and Serve: Once cooked, turn off the crockpot, stir the spaghetti to mix evenly. Add shredded cheddar cheese and the remaining tablespoon of chopped cilantro. Serve directly from the crockpot and enjoy.
Prep Time: 15 minutes Cooking Time: 2 hours Total Time: 2 hours, 15 minutes
Kcal: 487 kcal Servings: 6 servings