Delicious CrockPot Taco Spaghetti

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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!

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