Tex-mex Spaghetti (crock Pot Served)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 12 ounces spaghetti (3/4 of a 1 lb pkg)
• 2 lbs ground beef
• 1 large onion (roughly diced)
• 1 (16 ounce) jar pace picante sauce (thick & chunky, heat level of choice)
• 1 cup mexicorn (drained, more as desired)
• 1 (14 1/2 ounce) can tomatoes (drained & see prep note below)
• 2 (4 1/2 ounce) cans sliced black olives (drained)
• 1 1/2 cups monterey jack cheese (shredded)
• 1 1/2 cups cheddar cheese (shredded)

Recipe

• 1 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.
• 2 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!).
• 3 add pace picante sauce & drained mexican corn.
• 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).
• 5 add sliced black olives. fold in shredded monterrey jack & cheddar cheese & stir gently to mix well.
• 6 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.
• 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).
• 8 note: want a great quesadilla?! use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. too yummy!