Ingredients
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12 ounces spaghetti (3/4 of a 1 lb pkg)
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2 lbs ground beef
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1 large onion (roughly diced)
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1 (16 ounce) jar Pace Picante Sauce (Thick & Chunky, heat level of choice)
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1 cup mexicorn (drained, more as desired)
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1 (14 1/2 ounce) can tomatoes (drained & see prep note below)
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2 (4 1/2 ounce) cans sliced black olives (drained)
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1 1/2 cups monterey jack cheese (shredded)
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1 1/2 cups cheddar cheese (shredded)
Instructions
- 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!