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