Crock Pot Taco Spaghetti Food

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ONE-POT TACO SPAGHETTI RECIPE BY TASTY



One-Pot Taco Spaghetti Recipe by Tasty image

Here's what you need: olive oil, ground beef, yellow onion, taco seasoning, tomato paste, tomato, spaghetti, water, cheddar cheese, mozzarella cheese, roma tomato, fresh cilantro

Provided by Ochi Scobie

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 lb ground beef
½ cup yellow onion, diced
4 ½ tablespoons taco seasoning, or 1 package
1 tablespoon tomato paste
10 oz tomato, diced, 1 can
8 oz spaghetti
3 cups water
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
1 roma tomato, diced
2 tablespoons fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stockpot over medium-high heat. Add ground beef, yellow onions, and taco seasoning. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
  • Stir in tomato paste and diced tomatoes, then stir.
  • Add spaghetti and water. Bring to a boil; cover, reduce heat, and simmer until pasta is cooked through, about 15 minutes.
  • Remove from heat and top with cheddar cheese, mozzarella cheese, Roma tomato, and cilantro. Mix until cheese is melted.
  • Serve immediately. Garnish with additional tomato and cilantro, if desired.
  • Enjoy!

Nutrition Facts : Calories 724 calories, Carbohydrate 53 grams, Fat 33 grams, Fiber 4 grams, Protein 49 grams, Sugar 6 grams

CROCK POT SPAGHETTI



Crock Pot Spaghetti image

Great super easy recipe! Very moist, tasty and usually gets many raves. I fixed this and brought it to work and got requests from everyone for the recipe! Very easy to double.

Provided by Beth Gambrell

Categories     One Dish Meal

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
2 tablespoons instant minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
8 ounces tomato sauce
1 1/2 teaspoons italian seasoning
4 ounces mushrooms
3 cups tomato juice
4 ounces spaghetti, broken into pieces

Steps:

  • Brown beef and place in crockpot.
  • Add all remaining ingredients except spaghetti and stir well.
  • Cover and cook on low heat for 6-8 hours.
  • Turn to high the last hour and stir in spaghetti.

TACO SPAGHETTI RECIPE BY TASTY



Taco Spaghetti Recipe by Tasty image

Here's what you need: lean ground beef, tomato sauce, tomato, taco seasoning, onion, garlic, half carton fresh mushroom, sugar, roma tomato, fresh cilantro, shredded mozzarella cheese, shredded cheddar cheese, spaghetti

Provided by Katina Lacy

Yield 4 servings

Number Of Ingredients 13

1 lb lean ground beef
1 can tomato sauce
1 can tomato, diced
1 package taco seasoning
1 onion, diced
1 tablespoon garlic, minced
half carton fresh mushroom
1 teaspoon sugar
1 roma tomato, diced
fresh cilantro, diced
shredded mozzarella cheese
shredded cheddar cheese
1 package spaghetti

Steps:

  • Brown ground beef .
  • Add onions and garlic and cook for a few minutes. Once golden-brown, add mushrooms and cook for a couple of minutes.
  • Add taco seasoning, tomato sauce, canned tomatoes and sugar. To this, add a cup of water and simmer for 30 minutes.
  • Cook spaghetti noodles according to package directions while the sauce is simmering. Once cooked, add sauce to spaghetti.
  • Top with fresh diced roma tomatoes, mozzarella cheese, cheddar cheese, and fresh cilantro. Serve and enjoy!

Nutrition Facts : Calories 495 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 37 grams, Sugar 12 grams

ONE-POT TACO SPAGHETTI



One-Pot Taco Spaghetti image

This one-pan taco spaghetti is full of flavor and great for a busy weeknight!

Provided by Karla Harmer

Categories     Spaghetti

Time 45m

Yield 5

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, diced
4 tablespoons dry taco seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 pound 80% lean ground beef
1 (16 ounce) package dry spaghetti
1 (32 ounce) container chicken broth
1 cup water
1 (10.5 ounce) can cream of chicken soup
1 cup shredded Cheddar cheese
¼ (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced

Steps:

  • Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
  • Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
  • Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
  • Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
  • Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
  • Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
  • Turn off the heat and cover the pot until cheese starts to melt. Serve.

Nutrition Facts : Calories 856.8 calories, Carbohydrate 83.1 g, Cholesterol 115.3 mg, Fat 38.8 g, Fiber 4 g, Protein 39.8 g, SaturatedFat 16.6 g, Sodium 2381.7 mg

TEX-MEX SPAGHETTI (CROCK POT SERVED)



Tex-Mex Spaghetti (Crock Pot Served) image

When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy (queso or 7-layer dip w/tortillas), guacamole was a must & dessert was a flan or sopaipilla. I always made the main course - Mexican Spaghetti w/a "med heat level", which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The "heat level" is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!

Provided by twissis

Categories     Spaghetti

Time 50m

Yield 10 1 1/2 cup servings, 10 serving(s)

Number Of Ingredients 9

12 ounces spaghetti (3/4 of a 1 lb pkg)
2 lbs ground beef
1 large onion (roughly diced)
1 (16 ounce) jar Pace Picante Sauce (Thick & Chunky, heat level of choice)
1 cup mexicorn (drained, more as desired)
1 (14 1/2 ounce) can tomatoes (drained & see prep note below)
2 (4 1/2 ounce) cans sliced black olives (drained)
1 1/2 cups monterey jack cheese (shredded)
1 1/2 cups cheddar cheese (shredded)

Steps:

  • Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
  • Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
  • Add Pace Picante Sauce & drained Mexican corn.
  • Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
  • Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
  • The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
  • When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
  • NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!

Nutrition Facts : Calories 525.9, Fat 27.9, SaturatedFat 12.6, Cholesterol 94.6, Sodium 835.8, Carbohydrate 37.6, Fiber 3.4, Sugar 3.9, Protein 31.6

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