Mexican Style Spaghetti Stove Top Or Crock Pot Food

TEX-MEX SPAGHETTI (CROCK POT SERVED)

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!

PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)

Steps:

• In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
• Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
• Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
• Add in the the Parmesan cheese the last 20 minutes of cooking.
• Add in the cooked pasta before serving and heat through.
• Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).

ONE-POT TACO SPAGHETTI RECIPE BY TASTY

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!