Slow Cooker Taco Spaghetti – C
green salad & avocado
  • Classic
  • beef, slow cooker
Slow Cooker Taco Spaghetti – C
green salad & avocado
  • Classic
  • beef, slow cooker
Servings:

Ingredients

Prep
  • 1/4 C cilantro
  • 1 T minced garlic
  • 1 1/2 lb extra lean ground beef 90-95% lean
  • 2 T taco seasoning
  • 15 oz can diced tomatoes
  • 4 oz can diced green chilies
  • 2 T tomato paste
On Cooking Day
  • 10 oz spaghetti noodles
  • 2 C shredded Mexican cheese blend
  • 10 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Chop cilantro and add to large zipper bag.
  2. Add remaining ingredients to cilantro. Zip and squish really well to break up meat.
To Cook
  1. Pour meat mixture into slow cooker and cook on low for 6-8 hours.
  2. Boil spaghetti and toss with ground beef mixture and shredded cheese.
  3. Serve with salad and avocados.

Ingredients

Prep
  • 1/4 C cilantro
  • 1 T minced garlic
  • 1 1/2 lb extra lean ground beef 90-95% lean
  • 2 T taco seasoning
  • 15 oz can diced tomatoes
  • 4 oz can diced green chilies
  • 2 T tomato paste
On Cooking Day
  • 10 oz spaghetti noodles
  • 2 C shredded Mexican cheese blend
  • 10 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Chop cilantro and add to large zipper bag.
  2. Add remaining ingredients to cilantro. Zip and squish really well to break up meat.
To Cook
  1. Pour meat mixture into slow cooker and cook on low for 6-8 hours.
  2. Boil spaghetti and toss with ground beef mixture and shredded cheese.
  3. Serve with salad and avocados.
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