Slow Cooker Taco Spaghetti – CE
green salad & avocado
  • Clean Eating
  • beef, freezable, kid favorite, one pan, slow cooker
Slow Cooker Taco Spaghetti – CE
green salad & avocado
  • Clean Eating
  • beef, freezable, kid favorite, one pan, slow cooker
Servings:

Ingredients

Prep
  • 1/4 C cilantro
  • 1 T minced garlic
  • 1 1/2 lb extra lean ground beef
  • 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 along with remaining ingredients. Zip to seal and squish to break up the meat.
To Cook
  1. Pour meat mixture into slow cooker and cook on low for 6-8 hours.
  2. Cook spaghetti according to package directions 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
  • 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 along with remaining ingredients. Zip to seal and squish to break up the meat.
To Cook
  1. Pour meat mixture into slow cooker and cook on low for 6-8 hours.
  2. Cook spaghetti according to package directions and toss with ground beef mixture and shredded cheese.
  3. Serve with salad and avocados.
©5dinners1hour llc 2024