INGREDIENTS FOR CROCKPOT TACO SPAGHETTI

• Lean Ground Beef: Provides rich flavor and protein.
• Salt and Pepper: To enhance and balance the dish’s taste.
• Bell Pepper (Red or Green): Adds sweetness and crunch; dice for even cooking.
• Crushed Tomatoes: Brings a robust tomato base to the dish.
• Salsa: Adds tangy heat and spices.
• Canned Corn: Sweetness and texture; be sure to drain it.
• Taco Seasoning: A blend of spices to bring bold taco flavors.
• Chicken Broth: Adds moisture and a savory depth of flavor.
• Spaghetti Pasta: Absorbs flavors; a perfect base for the dish.
• Shredded Cheddar Cheese: Melts to create a creamy, cheesy topping.
• Fresh Minced Cilantro: For a vibrant garnish and fresh flavor.

Instructions: 

1. Cook the Beef
   In a large skillet over medium-high heat, crumble and cook the ground beef until no longer pink. Season with salt and pepper to taste.
2. Transfer to Slow Cooker
   Place the cooked beef at the bottom of a 6-quart or larger slow cooker.
3. Add Vegetables and Base
   Add diced bell pepper, crushed tomatoes, salsa, and corn to the slow cooker.
4. Season and Mix
   Sprinkle in taco seasoning and pour in chicken broth. Stir everything together to combine.
5. Cook the Base
   Cover the slow cooker with the lid and cook on high for 3–4 hours.
6. Add Spaghetti
   Add spaghetti pasta to the slow cooker and stir. Cook for an additional 10–20 minutes or until the pasta is tender.
7. Add Cheese
   Sprinkle shredded cheddar cheese over the top. Cover with the lid and let it melt for 5 minutes.
8. Stir and Garnish
   Stir the dish well to mix the melted cheese. Garnish with freshly chopped cilantro.
9. Serve and Enjoy
   Serve warm and savor the cheesy, taco-flavored spaghetti!