Taco Spaghetti Crockpot (Print Version)
# Ingredients:
01 -
1 1/2 pounds of ground beef.
02 -
3 cups of water.
03 -
2 cups of beef broth.
04 -
1 tablespoon olive oil.
05 -
1 packet of taco seasoning (1 ounce).
06 -
3 tablespoons chopped fresh cilantro.
07 -
1/2 teaspoon salt.
08 -
8 ounces shredded sharp cheddar cheese.
09 -
1 pound spaghetti noodles.
10 -
20 ounces of Rotel tomatoes with chilies.
11 -
1/4 teaspoon black pepper.
12 -
3/4 cup diced yellow onion.
# Instructions:
01 -
Warm a skillet on medium-high and cook the beef with onion, salt, and a bit of pepper. Once there’s no pink, drain the grease.
02 -
Load cooked beef, broth, tomatoes, cilantro, seasonings, uncooked spaghetti, and water into the slow cooker (6-quart). Push down the noodles so they’re covered.
03 -
Set to HIGH for 2 hours or LOW for 3 1/2 to 4 hours. Peek at the noodles after 1 1/2 hours to check softness.
04 -
Turn off the slow cooker, mix in cheese till it melts, and sprinkle some extra cilantro on top.
# Notes:
01 -
Thin spaghetti cooks faster, so keep an eye on it.
02 -
Rotel comes in mild or spicy—pick what you like.
03 -
Cilantro can be swapped out for parsley.