In this recipe for Crock-Pot Taco Spaghetti a Mexican inspired ground beef sauce is cooked in the slow cooker and then tossed with cooked spaghetti noodles! This one is a big hit with the kids!
Crock-Pot Taco Spaghetti
I had a variation of this at a friend’s house for dinner. I added a slight spin on it based on what I had on hand. This turned out great. Some of my meals are started once I pick up my kids from school. That gives me a couple of hours to deal with homework, laundry, and hearing about my kids days . I like the time that I can talk to them instead of feeling rushed in the kitchen. Cook some noodles up and then serve.
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| Servings | 4people |
Ingredients
- 16 ounces Spaghetti Noodles
- 14.5 ounces Canned Diced Tomatoes With Green Chilies such as RoTel brand
- 12 ounces Frozen Corn
- 3/4 cup Water
- 1 packet Taco Seasoning or homemade
- 1 pound Ground Beef
- 1 whole Onion diced
- 2 cups Cheddar Cheese or mexican blend, shredded
Servings: people
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Ingredients
Servings: people
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Instructions
- In a skillet, cook ground beef and diced onions. Drain well.
- Add cooked ground beef and all remaining ingredients (except the dry spaghetti noodles) to the crock-pot.
- Cook on low for 3 hours.
- Prior to serving, cook spaghetti on the stove top according to the package.
- Either mix spaghetti noodles with taco mix and serve or serve taco mix on top of cooked noodles.
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