Cheesy Taco Spaghetti (Printer-Friendly Version)
# What You'll Need:
→ For the Beef
01 -
1 lb lean ground beef
02 -
Salt and pepper to taste
→ For the Sauce
03 -
1 medium red or green bell pepper, diced
04 -
15 oz crushed tomatoes
05 -
1 cup salsa
06 -
15 oz canned corn, drained
07 -
1 package taco seasoning (3 tablespoons)
08 -
2 ½ cups chicken broth
→ For the Pasta and Toppings
09 -
12 oz spaghetti pasta
10 -
2 cups shredded cheddar cheese
11 -
Fresh minced cilantro, for garnish
# Let's Cook!:
01 -
In a large skillet over medium-high heat, cook the ground beef until crumbled and no longer pink. Season with salt and pepper to taste.
02 -
Transfer the cooked beef to the bottom of a 6-quart (or larger) slow cooker.
03 -
Add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth. Stir to combine.
04 -
Cover the slow cooker with the lid and cook on high for 3-4 hours.
05 -
Add the spaghetti pasta to the slow cooker and cook for an additional 10-20 minutes, or until the pasta reaches your desired doneness.
06 -
Sprinkle the shredded cheddar cheese evenly on top, then cover the slow cooker for 5 minutes to allow the cheese to melt. Stir well.
07 -
Garnish with freshly chopped cilantro and serve. Enjoy!