TEX-MEX SPAGHETTI (CROCK POT SERVED)
When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy (queso or 7-layer dip w/tortillas), guacamole was a must & dessert was a flan or sopaipilla. I always made the main course - Mexican Spaghetti w/a "med heat level", which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The "heat level" is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!
Provided by twissis
Categories Spaghetti
Time 50m
Yield 10 1 1/2 cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
- Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
- Add Pace Picante Sauce & drained Mexican corn.
- Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
- Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
- The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
- When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
- NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!
Nutrition Facts : Calories 525.9, Fat 27.9, SaturatedFat 12.6, Cholesterol 94.6, Sodium 835.8, Carbohydrate 37.6, Fiber 3.4, Sugar 3.9, Protein 31.6
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Jacob Sears
[email protected]Not bad, but not great either. I think I'll try a different recipe next time.
Racheal Achimi
[email protected]This recipe is a keeper! It's so easy to make and it's always a hit with my family. I love that I can just throw everything in the crock pot and forget about it until dinnertime.
justice
[email protected]Meh.
Abdirashid Abdullahi
[email protected]This dish was a disappointment. The flavors were bland and the spaghetti was overcooked. I followed the recipe exactly, but it just didn't turn out well.
Your Homie Earn
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of spices and flavors is amazing, and it's so easy to make. I usually serve it with a side of sour cream and guacamole.
Mohammed Sanaullah
[email protected]This Tex Mex spaghetti is a hit! The flavors are bold and delicious, and it's so easy to make in the crock pot. I followed the recipe exactly, and it turned out perfect. My family loved it, and I will definitely be making it again.