Tex-Mex Spaghetti (Crock Pot Served)

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