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