Tex Mex Spaghetti Crock Pot Served Recipes

TEX-MEX SPAGHETTI

Tex-Mex Spaghetti image

I was hungry for tacos one night, but didn't have any shells. I did have some leftover noodles. It's not too bad. I've even tried it with chicken and that's delicious, as well.

Provided by Redneck Epicurean

Categories Spaghetti

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) can tomato sauce
1 (14 ounce) can Ro-Tel diced tomatoes with peppers, undrained
1/2 cup onion, chopped
1/2 lb Velveeta cheese, cubed
2 cups cooked ground beef
2 cups angel hair pasta (or spaghetti)
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees.
Cook the pasta as directed on the package and drain.
While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.

Nutrition Facts : Calories 165.6, Fat 11.4, SaturatedFat 7.4, Cholesterol 39.8, Sodium 818.3, Carbohydrate 7.1, Fiber 0.8, Sugar 5.3, Protein 9.1

TEX-MEX SPAGHETTI (CROCK POT SERVED)

Tex-Mex Spaghetti (Crock Pot Served) image

When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy (queso or 7-layer dip w/tortillas), guacamole was a must & dessert was a flan or sopaipilla. I always made the main course - Mexican Spaghetti w/a "med heat level", which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The "heat level" is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!

Provided by twissis

Categories Spaghetti

Time 50m

Yield 10 1 1/2 cup servings, 10 serving(s)

Number Of Ingredients 9

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)

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!

Nutrition Facts : Calories 525.9, Fat 27.9, SaturatedFat 12.6, Cholesterol 94.6, Sodium 835.8, Carbohydrate 37.6, Fiber 3.4, Sugar 3.9, Protein 31.6

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