Description
A delicious and hearty beef spaghetti cooked in a crockpot, perfect for a family meal.
Ingredients
Scale
- 2 pounds lean ground beef
- ¾ cup yellow onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 ounces mild taco seasoning (two 1-ounce packets)
- 28 ounces Rotel mild diced tomatoes and green chilies
- 12 ounces dry regular spaghetti noodles
- 2 cups beef broth
- 8 ounces shredded cheddar cheese or your preferred variety
- 3 tablespoons fresh chopped cilantro (for garnish, divide 2 tablespoons for filling and 1 tablespoon)
Instructions
- In a 4 to 5 quart saucepan, or large nonstick skillet over medium high heat, brown the ground beef and diced onions until the beef is no longer pink and the onions are opaque. This should take about 5 to 7 minutes.
- Drain excess oil and remove the pan from heat.
- Spoon the ground beef and onions into a 6 to 7 quart crockpot.
- Stir in the kosher salt, black pepper, Rotel, taco seasoning, beef broth, and 2 tablespoons of chopped cilantro.
- Cook on high for 1 hour 30 minutes.
- When the crockpot has about 15 minutes left, bring a large pot of water to boil and cook the entire package of spaghetti noodles according to the package directions, until al dente. Drain well, and stir into the ground beef mixture.
- You can rinse the noodles with cold water to stop the cooking process before adding to the crockpot.
- Turn the heat off and stir in the shredded cheddar cheese.
- Garnish with the remaining 1 tablespoon of chopped cilantro. Serve immediately.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator.
- You can adjust the spice level by using a spicier taco seasoning if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg