Crockpot Taco Spaghetti (Print Version)

# Ingredients:

01 - Olive oil - 1 tablespoon.
02 - Ground beef - 1 1/2 pounds.
03 - Yellow onion, diced - 3/4 cup.
04 - Salt - 1/2 teaspoon.
05 - Black pepper - 1/4 teaspoon.
06 - Taco seasoning packet - 1 ounce.
07 - Rotel diced tomatoes with chilies - 20 ounces.
08 - Fresh cilantro, chopped - 3 tablespoons.
09 - Spaghetti noodles - 1 pound.
10 - Beef broth - 2 cups.
11 - Water - 3 cups.
12 - Sharp cheddar cheese, shredded - 8 ounces.

# Instructions:

01 - Cook beef with onion, salt and pepper over medium-high until no pink remains. Drain fat.
02 - Add beef mixture, seasonings, tomatoes, cilantro, broken spaghetti, broth and water to 6-quart crockpot. Stir to submerge pasta.
03 - Cover and cook on HIGH 2 hours or LOW 3.5-4 hours. Check pasta at 1.5 hours.
04 - Turn off heat. Stir in cheese until melted. Top with remaining cilantro.

# Notes:

01 - Check early if using thin spaghetti.
02 - Can use mild or hot Rotel tomatoes.
03 - Parsley can replace cilantro.

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