Prep 30 mins
Cook 20 mins
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!
- 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) canssliced black olives (drained)
- 1 1⁄2 cups monterey jack cheese (shredded)
- 1 1⁄2 cups cheddar cheese (shredded)
- 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!
This is a great kid-pleaser. Used regular frozen corn as we like it better. I would let people garnish their plates with cheese, and not put it in the crock-pot next time. That way they get the full flavor of the cheese and they can use as much as they like. The cheese melted quickly and then the flavor was kind of lost. Made for football week 14, 2009.
Thank you for a great recipe! I used this for a group of 60 and I was amazed how easy it was to put together. The only change that I made, was in place of the canned tomatoes, I used the juice from some Mexican Tomatoes with green chilies that we had left over from another catering job and because it was a catering job, I put everything in aluminum pans, topped with Mexican shredded cheese and baked until the cheese was melted.
We really enjoyed this, though I did not use the olives and used a strangely-shaped pasta rather than the spaghetti. Loved the flavor combinations, though I guess i could have done without the corn too ! Thanks twissis for a new recipe to add to the keeper crockpot cookbook! Made for your 2008 Football Season Superbowl Win!!