Tex-Mex Spaghetti (Crock Pot Served)

Recipe by twissis
READY IN: 50mins


  • 12
    ounces spaghetti (3/4 of a 1 lb pkg)
  • 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 12
    cups monterey jack cheese (shredded)
  • 1 12
    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!