Crockpot Taco Spaghetti

Ingredients

2 pounds lean ground beef
¾ cup diced yellow onion
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
2 ounces (2 1-ounce packets) mild taco seasoning
28 ounces Rotel mild diced tomatoes and green chilies
12 ounces dry regular spaghetti noodles
2 cups beef broth
8 ounces shredded cheddar cheese (or your preferred variety)
3 tablespoons fresh chopped cilantro (Divide 2 tablespoons for filling and 1 tablespoon for garnish)

Directions

In a 4 to 5 quart saucepan, or large nonstick skillet over medium high heat, brown the ground beef and diced onions until the beef is no longer pink and the onions are opaque. (This should take about 5 to 7 minutes)

Drain excess oil and remove the pan from heat.

Spoon the ground beef and onions into a 6 to 7 quart crockpot.

Stir in the kosher salt, black pepper, Rotel, taco seasoning, beef broth and 2 tablespoons of chopped cilantro.

Cook on high for 1 hour 30 minutes.

When the crockpot has about 15 minutes left, bring a large pot of water to boil and cook the entire package of spaghetti noodles. Cook according to the package directions, until the noodles are al dente. Drain well, and stir into the ground beef mixture. (You can rinse the noodles with cold water to stop the cooking process before adding to the crockpot)

Turn the heat off and stir in the shredded cheddar cheese.

Garnish with the remaining 1 tablespoon of chopped cilantro. Serve immediately.