Description
This Tex-Mex twist on classic spaghetti is a flavor-packed, cheesy, and comforting dish! With seasoned beef, Rotel tomatoes, taco spices, and melty cheddar cheese, it’s a one-pot wonder perfect for busy nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1½ pounds ground beef
- ¾ cup diced yellow onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-ounce packet taco seasoning
- 20 ounces (2 cans) Rotel Original diced tomatoes with green chilis
- 3 tablespoons chopped fresh cilantro, divided (2 tbsp + 1 tbsp for garnish)
- 1 pound dried spaghetti noodles, broken in half
- 2 cups beef broth
- 3 cups water
- 8 ounces sharp cheddar cheese, shredded
Instructions
1️⃣ Brown the beef:
- Heat olive oil in a skillet over medium-high heat.
- Add ground beef, diced onion, salt, and black pepper.
- Cook for 5-6 minutes, until the beef is browned and onions are translucent.
- Drain excess fat.
2️⃣ Combine in the crockpot:
- Transfer the cooked beef mixture to a 6-quart crockpot.
- Add taco seasoning, Rotel tomatoes, 2 tablespoons chopped cilantro, broken spaghetti noodles, beef broth, and water.
- Stir well to ensure the spaghetti is submerged in the liquid.
3️⃣ Slow cook:
- Cover and cook on HIGH for 2 hours or LOW for 3½-4 hours.
- Check at 1½ hours to prevent overcooking the pasta.
4️⃣ Finish & serve:
- Once cooked, stir the spaghetti to mix evenly.
- Add shredded cheddar cheese and the remaining tablespoon of chopped cilantro.
- Serve warm straight from the crockpot!
Notes
✔️ Make it spicy: Add red pepper flakes, jalapeños, or hot sauce for a kick!
✔️ Protein swap: Use ground turkey or shredded chicken for a leaner option.
✔️ Cheese variations: Try pepper jack, Monterey Jack, or queso fresco for extra flavor.
✔️ Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main course
- Method: Baking
- Cuisine: American