Mexican Style Spaghetti Stove Top Or Crock Pot Recipes

TEX-MEX SPAGHETTI (CROCK POT SERVED)

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!

25 EASY MEXICAN CROCKPOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican meal in 30 minutes or less!

MEXICAN-STYLE SPAGHETTI (STOVE-TOP OR CROCK POT)

Steps:

• In a Dutch oven, brown beef, onions, green pepper and garlic; drain.
• Add the next 10 ingredients and mix well.
• Cover and simmer for 2 hours,stirring occasionally.
• Serve over spaghetti.
• Yield: 8 servings.

MEXICAN STYLE BEEF FOR THE CROCK POT

Steps:

• Place first 10 ingredients in the crock pot along with garlic.
• Cook on low for approx 6 hours.
• Remove beef and shred.
• Put back in the crock pot and mix with other ingredients.
• Let cook for about a hour.
• Serve meat with warm flour tortillas, salsa, and cheese.
• You may also want to include sour cream, tomatoes, etc.

PASTA SAUCE SPAGHETTI SOUP (CROCK POT OR STOVE TOP)

Steps:

• In a large saucepan, or Dutch oven, cook the ground beef, onion, green pepper, celery, carrot and garlic over medium heat until veggies are tender and meat is no longer pink; drain fat.
• Add in water, undrained tomatoes, spaghetti sauce, sugar and seasonings; bring the mixture to a boil.
• Reduce heat and simmer covered for about 45 minutes (can simmer less time or longer if desired).
• Add in the the Parmesan cheese the last 20 minutes of cooking.
• Add in the cooked pasta before serving and heat through.
• Ladle into serving bowls and sprinkle with more Parmesan cheese if desired).

CROCK POT/SLOW COOKER OR STOVE TOP CHICKEN SPAGHETTI

Steps:

• Brown garlic and onion in olive oil.
• Add chicken parts and continue to brown.
• When browned, add all the other ingredients.
• Cover and simmer for 1- 1 and 1/2 hours Stir occasionally.
• Add a little water if required.
• Serve over hot, cooked spaghetti.
• Sprinkle fresh Parmesan over the dish, if desired.

MEXICAN SPAGHETTI

Steps:

• In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.