Effortless CrockPot Taco Spaghetti (Print Version)

# Ingredients:

→ Main

01 - 1 medium bell pepper, chopped up
02 - 12 ounces spaghetti noodles
03 - 1 pound lean ground beef

→ Sauce and Seasonings

04 - Dash of salt and black pepper
05 - 2½ cups chicken broth
06 - 1 package (about 3 tbsp) taco seasoning
07 - 15 ounces canned corn, rinse and drain
08 - 1 cup chunky salsa
09 - 15 ounces crushed tomatoes

→ Toppings

10 - Fresh cilantro, chopped, for serving
11 - 2 cups grated cheddar cheese

# Instructions:

01 - Sprinkle that cheese on top, put the lid back for five minutes so it melts. Mix everything, then add cilantro if you’d like.
02 - Toss in the spaghetti, let it go for another 10 to 20 minutes, just until the noodles are soft. Keep the slow cooker covered.
03 - Throw your diced bell pepper, tomatoes, salsa, corn, taco spices, and broth into the slow cooker. Give it a good stir.
04 - Get your beef browned up in a big skillet, season with salt and pepper, then move it to the slow cooker.

# Notes:

01 - This is a fun mashup of spaghetti night with taco vibes, all done in your slow cooker for a cozy twist.

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