Brown the Meat: In a large skillet over medium-high heat, cook 1 pound of lean ground beef (or your preferred protein) until crumbled and no longer pink, about 5-6 minutes. To taste, add salt and pepper. Drain excess grease to keep the dish light. Place the cooked meat in a slow cooker that is at least 6 quarts in size.
Add Vegetables and Seasonings: To the slow cooker, add 1 diced bell pepper (red or green for sweetness and crunch), one 15-ounce can of crushed tomatoes, 1 cup of mild salsa, 1 cup of canned corn (drained), and 3 tablespoons of taco seasoning (store-bought or homemade). Pour in 2 cups of low-sodium chicken broth and stir to combine.
Cook the Base: Cover the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours. This allows the flavors to meld into a rich, savory sauce.
Add the Pasta: Break 8 ounces of spaghetti noodles in half and stir them into the slow cooker, ensuring they’re submerged in the liquid. Cook on high for an additional 10-20 minutes, checking for doneness to avoid mushy pasta.
Finish with Cheese: Sprinkle 1-2 cups of shredded cheddar cheese over the top, cover, and let sit for 5 minutes until melted. Stir well, garnish with fresh chopped cilantro, and serve hot with optional toppings like sour cream or diced avocado.
