Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .

Rio Grande Spaghetti

1 1/2 lbs Ground Beef

1 Can (15 oz) Tomato Sauce

1 Can (16 oz) Mexican-style Diced Tomatoes

1 Tbs Beef Granules

2 1/2 tsp Chili Powder

1/2 tsp Ground Cumin

1 (7oz) pkg spaghetti, uncooked

Shredded Pepper Jack or Mexican-blend Cheese, for serving

In a skillet, brown beef; drain well and transfer to crock-pot.  Add tomato sauce, tomatoes, beef granules, chili powder and cumin; mix well.

Cover and cook on Low for 4 – 5 hours.  Prepare spaghetti according to package instructions.  When done, drain and stir into beef mixture in crock-pot.  Allow to slow cook for 15 minutes to half an hour.

When ready to serve, garnish with shredded cheese of choice.

Taken from Recipe Du Jour, to subscribe send an e-mail HERE