Directions
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion, bell pepper, and minced garlic to the skillet and cook until softened, about 3-4 minutes.
3. Stir in the taco seasoning, diced tomatoes, Rotel, tomato sauce, and water. Mix well.
4. Transfer the mixture to your slow cooker, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
5. About 30 minutes before serving, add the broken spaghetti to the slow cooker. Stir to ensure the noodles are submerged in the sauce.
6. Cover and cook until the spaghetti is tender, about 25-30 minutes.
7. Just before serving, sprinkle the top with shredded cheddar cheese and let it melt.
8. Garnish with fresh cilantro or chopped tomatoes, if desired, and serve hot.
Variations & Tips
For a smoky flavor, try using smoked paprika in place of regular paprika in the taco seasoning. You can also make this dish a bit healthier by adding some chopped zucchini or spinach along with the onion and bell pepper. If you like it spicy, consider adding some sliced jalapeños or a dash of hot sauce to the mix. And for a creamier texture, stir in a dollop of sour cream or cream cheese just before serving. Enjoy experimenting and making this recipe your own!
