Cooking Instructions

• In a skillet on medium-high heat, add the olive oil, ground beef, diced yellow onion, salt, and black pepper. Cook and brown the meat for 5-6 minutes or until no pink remains in the ground beef and the onions are translucent. Drain off all the excess fat from the skillet.
• Transfer the cooked ground beef mixture to the insert of a 6-quart crockpot. Add the taco seasoning, Rotel diced tomatoes, 2 tablespoons of fresh chopped cilantro, spaghetti noodles, beef broth, and water. Give all the ingredients a stir, ensuring that all the spaghetti noodles are submerged in the liquid.
• Place the lid on the crockpot and cook on HIGH for 2 hours (3½-4 hours on LOW). Check for doneness at 1 ½ hours to ensure that you do not overcook your noodles.
• Once the noodles are cooked, turn the crock pot off and remove the lid. Using tongs or a pasta spoon, stir the spaghetti to combine all the ingredients evenly. Add the shredded cheddar cheese and stir again to combine. Top with the remaining 1 tablespoon chopped fresh cilantro and serve.