Crockpot Taco Spaghetti

Instructions
1. Brown the Ground Beef
In a large skillet, cook the ground beef (or turkey) over medium heat until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain any excess fat.

If you’re using turkey, you can skip the draining step, as ground turkey tends to be leaner.
Once the meat is browned, sprinkle in the taco seasoning and stir to coat. Add a splash of water (as per the instructions on the seasoning packet) to help it mix in. Set the cooked meat aside.

2. Combine the Sauce Ingredients in the Crockpot
In your Crockpot or slow cooker, add the cooked ground beef along with the diced tomatoes, tomato sauce, green chilies, and chicken broth. Stir everything together to combine.

You can add an extra kick of heat by including some of the diced green chilies, or keep it mild for a more family-friendly flavor.
3. Add the Uncooked Spaghetti
Break the uncooked spaghetti in half (or thirds) and add it directly into the crockpot. Don’t worry about pre-cooking the pasta—it will cook perfectly in the sauce as the dish simmers!

Stir the spaghetti into the sauce to make sure it’s well coated and submerged. This step helps the noodles absorb all the flavorful taco seasoning as they cook.
4. Slow Cook the Taco Spaghetti
Cover the crockpot and cook on low for 4 hours or high for 2 hours.

About 30 minutes before the end of cooking, check on the pasta. Stir it gently to ensure it is not sticking together. Add a little more broth or water if the mixture is too thick.
5. Add Cheese and Serve
Once the spaghetti is tender and the sauce has thickened to your liking, sprinkle the shredded cheese over the top. Cover the crockpot again and let the cheese melt for about 5-10 minutes.

If you like a gooey, cheesy top, feel free to add extra cheese or let it melt under the broiler for a couple of minutes.
Serve the Crockpot Taco Spaghetti hot, and top it with optional garnishes like sour cream, fresh cilantro, or a squeeze of lime juice for a zesty touch.

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