This fun twist on traditional spaghetti brings a Southwest twist with a beefy taco spaghetti sauce that is cooked in the slow cooker. A huge hit with the family!
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Entrée
Cuisine: Mexican
Keyword: 10 Ingredients Or Less, Beef, Cheese, Ground Beef, Hamburger, Pasta
In a large skillet on the stove-top, add the ground beef and diced onion and cook and crumble the ground beef until no longer pink and the onions are starting to turn translucent. Drain off excess cooking fat (if there is any).
1 Pound Extra Lean Ground Beef, 1 Medium Yellow Onion
Add cooked ground beef and onion mixture, cheese, tomatoes, corn, water and taco seasoning mix to a 5 to 6 quart slow cooker and stir to combine.
2 Cups Shredded Cheddar Cheese, 14.5 Ounces Canned Diced Tomatoes With Green Chilies, 12 Ounces Frozen Corn Kernels, 3/4 Cup Water, 1 Packet Low Sodium Taco Seasoning Mix
Cover and cook on LOW for 2 to 3 hours to allow the flavors to meld together and the cheese to melt.
Prior to serving, cook the spaghetti noodles on the stove-top according to the instructions on the package.
16 Ounces Spaghetti Noodles
Serve taco spaghetti sauce either mixed into the noodles or spooned over top.