Ingredients
Scale
- 1 lb lean ground beef
- Salt and pepper to taste
- 1 medium bell pepper, diced
- 15 oz crushed tomatoes
- 1 cup salsa
- 15 oz canned corn, drained
- 1 package taco seasoning (3 tbsp)
- 2 1/2 cups chicken broth
- 12 oz spaghetti pasta
- 2 cups shredded cheddar cheese
- Fresh cilantro, minced (for garnish)
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink. Season with salt and pepper.
- Transfer the cooked beef to a slow cooker.
- Add the diced bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and chicken broth. Stir to combine.
- Cover and cook on HIGH for 3–4 hours.
- Add the spaghetti pasta and cook for an additional 10–20 minutes, until pasta is tender.
- Sprinkle shredded cheddar cheese over the top, cover, and let melt for 5 minutes. Stir well.
- Garnish with fresh cilantro and serve warm.
Notes
- Break spaghetti in half before adding for easier mixing.
- Adjust spice level by choosing mild or hot salsa.
- Add black beans for extra protein and texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: CrockPot
- Cuisine: Mexican-American