Crockpot Taco Spaghetti

Here’s a simple recipe for Crockpot Taco Spaghetti:

Ingredients:

• 1 pound ground beef or turkey
• 1 packet taco seasoning
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 8 oz spaghetti noodles, broken in half
• 2 cups beef or chicken broth
• 1 cup shredded cheese (cheddar or Mexican blend)
• Optional toppings: sliced green onions, chopped cilantro, sour cream, diced avocado

Instructions:

1. In a large skillet, cook ground beef or turkey over medium heat until browned. Drain excess fat.
2. Add taco seasoning, diced tomatoes, black beans, diced green chilies, onion, bell pepper, and garlic to the skillet. Stir to combine and cook for an additional 3-4 minutes.
3. Spray the inside of your slow cooker with non-stick cooking spray.
4. Place half of the broken spaghetti noodles in the bottom of the slow cooker.
5. Spoon half of the meat mixture over the noodles.
6. Repeat layers with remaining noodles and meat mixture.
7. Pour the broth over the top of the ingredients in the slow cooker.
8. Cover and cook on low for 4-6 hours or until spaghetti is tender.
9. During the last 15 minutes of cooking, sprinkle shredded cheese over the top of the spaghetti.
10. Serve hot, garnished with your choice of optional toppings.

Enjoy your delicious Crockpot Taco Spaghetti!