Tex-Mex Spaghetti (Crock Pot Served)

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)

Directions

1. 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. 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. 3

   Add Pace Picante Sauce & drained Mexican corn.

4. 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. 5

   Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.

6. 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. 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. 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!