20ounces(2 10-ounce) cans Rotel Original diced tomatoes with green chilis
3tablespoonschopped fresh cilantrodivided into 2 tablespoons and 1 tablespoon
1pounddried spaghetti noodlesbroken in half to fit inside the crockpot
8ouncessharp cheddar cheeseshredded
In a skillet on medium-high heat, add the olive oil, ground beef, diced yellow onion, salt, and black pepper. Cook and brown the meat for 5-6 minutes or until no pink remains in the ground beef and the onions are translucent. Drain off all the excess fat from the skillet.
1 tablespoon olive oil, 1½ pounds ground beef, ¾ cups diced yellow onion, ½ teaspoon salt, ¼ teaspoon black pepper
Transfer the cooked ground beef mixture to the insert of a 6-quart crockpot. Add the taco seasoning, Rotel diced tomatoes, 2 tablespoons of fresh chopped cilantro, spaghetti noodles, beef broth, and water. Give all the ingredients a stir, and be sure that all the spaghetti noodles are submerged in the liquid.
1 ounce packet of taco seasoning, 20 ounces (2 10-ounce) cans Rotel Original diced tomatoes with green chilis, 3 tablespoons chopped fresh cilantro, 1 pound dried spaghetti noodles, 2 cups beef broth, 3 cups water
Place the lid on the crockpot and cook on HIGH for 2 hours (3½-4 hours on LOW). You can check for doneness at 1 ½ hours to be sure that you do not overcook your noodles.
Once the noodles are cooked, turn the crock pot off and remove the lid. Using a pair of tongs or a pasta spoon, give the spaghetti a stir to combine all the ingredients evenly. Add the shredded cheddar cheese to the spaghetti and stir again to combine. Top with the remaining 1 tablespoon chopped fresh cilantro and serve.