Crockpot Taco Spaghetti

Brown the Beef: In a skillet over medium-high heat, add olive oil, ground beef, diced yellow onion, salt, and black pepper. Cook until the beef is browned and onions are translucent, about 5-6 minutes. Drain off excess fat.
Combine in Crockpot: Transfer the cooked beef mixture to a 6-quart crockpot. Add taco seasoning, Rotel diced tomatoes, 2 tablespoons chopped fresh cilantro, broken spaghetti noodles, beef broth, and water. Stir well to ensure the spaghetti is submerged in the liquid.
Cook: Cover the crockpot and set to HIGH for 2 hours (or LOW for 3½-4 hours). Check at 1½ hours to prevent overcooking the pasta.
Finish and Serve: Once cooked, turn off the crockpot, stir the spaghetti to mix evenly. Add shredded cheddar cheese and the remaining tablespoon of chopped cilantro. Serve directly from the crockpot and enjoy.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours, 15 minutes
Kcal: 487 kcal | Servings: 6 servings