Ingredients
- 1 lb lean ground beef
- Salt and pepper to taste
- 1 medium red or green bell pepper diced
- 15 oz crushed tomatoes
- 1 cup salsa
- 15 oz canned corn drained
- 1 package taco seasoning 3 tablespoons
- 2 ½ cups chicken broth
- 12 oz spaghetti pasta
- 2 cups shredded cheddar cheese
- Fresh minced cilantro for garnish
Instructions
- 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.
- Transfer the cooked beef to the bottom of a 6-quart (or larger) slow cooker.
- Add the diced bell pepper, crushed tomatoes, salsa, drained corn, taco seasoning, and chicken broth. Stir to combine.
- Cover the slow cooker with the lid and cook on high for 3-4 hours.
- Add the spaghetti pasta to the slow cooker and cook for an additional 10-20 minutes, or until the pasta reaches your desired doneness.
- Sprinkle the shredded cheddar cheese evenly on top, then cover the slow cooker for 5 minutes to allow the cheese to melt. Stir well.
- Garnish with freshly chopped cilantro and serve. Enjoy!
