Tex-Mex Spaghetti (Crock Pot Served)
Recipe: #16917
January 22, 2015
Categories: Ground Beef, Spaghetti, Mexican, Cinco de Mayo, Game/Sports Day, Slow Cooker, Canned Tomatoes, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
"When I lived in Dallas, we had Tex-Mex dinners often & the menu was usually the same. There was an appy (queso usually), guacamole was a must & dessert was a flan or sopapilla. I always made the main dish - Mexican Spaghetti that was begun at the stove & served from my crock pot that evening. This is the ultimate make-ahead & dine w/ease way to go & can be easily halved for a family meal. Enjoy!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (269.7 g)
- Calories 673.3
- Total Fat - 30.5 g
- Saturated Fat - 10.4 g
- Cholesterol - 104.8 mg
- Sodium - 409 mg
- Total Carbohydrate - 60.6 g
- Dietary Fiber - 1.6 g
- Sugars - 20.2 g
- Protein - 42.3 g
- Calcium - 373.8 mg
- Iron - 4.6 mg
- Vitamin C - 7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute grd beef & onions together until meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
Step 2
Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir well. You are done at the stove!
Step 3
Add Pace Picante Sauce & drained Mexicorn.
Step 4
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).
Step 5
Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
Step 6
The spaghetti is ready to be served when the cheese has melted, but the plan was to be ahead of schedule so turn the crock pot on to the "Keep Warm" setting. Stir the spaghetti gently once ea hr & ck for an acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
Step 7
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: Do you want to make some great quesadillas using this mixture for another occasion? Use the same ingredients in desired quantities (minus the pasta) & strain the liquid off the picante sauce. Yum
Tips
- Crock Pot with KEEP WARM setting
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing the Picante Sauce, pick a heat level that fits your taste.
- If you are using whole tomatoes, halve or quarter them to release and drain their liquid.
- Ground turkey instead of ground beef - Ground turkey is a healthier alternative to beef and provides a leaner source of protein.
- Canned diced tomatoes instead of canned whole tomatoes - Diced tomatoes are already pre-cut and make for a faster cooking time.
Vegetarian Tex-Mex Spaghetti Replace the ground beef with 2 cans of black beans, 1 can of corn and 1 can of diced tomatoes. Saute the onion until translucent and then add the beans, corn, and tomatoes. Simmer for 10 minutes. Add the vegetables to the crock pot and proceed with the remaining recipe instructions.
Vegetarian Fajita Spaghetti Replace the ground beef with 1 red bell pepper, 1 green bell pepper, and 1 onion. Cut the peppers and onion into thin strips and sauté in a large skillet over medium heat for about 10 minutes. Add the vegetables to the crock pot and proceed with the remaining recipe instructions.
Mexican Rice: Mexican Rice is a delicious side dish that pairs perfectly with Tex-Mex Spaghetti. It is simple to make and adds a wonderful flavor to the meal. The rice is cooked in a mixture of tomatoes, onion, garlic and spices, and it is sure to be a hit with the whole family!
Chili-Lime Corn: Chili-Lime Corn is the perfect accompaniment to Mexican Rice. The combination of sweet corn, spicy chili powder, and zesty lime juice adds a delicious flavor to the meal. The corn is easy to prepare and can be served as a side dish or as a topping for tacos and burritos. It's sure to be a crowd-pleaser!
FAQ
Q: What kind of cheese should I use for this recipe?
A: This recipe calls for shredded Monterey Jack and cheddar cheese. You can also use any other kind of cheese you prefer.
Q: What is the best way to store cheese?
A: Cheese should be wrapped tightly in wax paper or aluminum foil and stored in the refrigerator. It should be used within a few days of purchase for best quality.
2 Reviews
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Fun facts:
Fun Fact 1: Tex-Mex cuisine is a fusion of Mexican and American cuisine, popularized in the 1940s by the famous restaurateur, Miguel Covarrubias. It is characterized by the use of ingredients such as chili peppers, cheese, and cumin.
Fun Fact 2: The name “Tex-Mex” was coined by the Texas-Mexican Railway in the late 19th century. It is now a popular cuisine in the US, with famous celebrities such as Selena Gomez and Beyoncé being fans of the cuisine.