Step 1

In a skillet on medium-high heat, add the olive oil, ground beef, diced yellow onion, salt, and black pepper. Cook and brown the meat for 5-6 minutes or until no pink remains in the ground beef and the onions are translucent. Drain off all the excess fat from the skillet.

Step 2

Transfer the cooked ground beef mixture to the insert of a 6-quart crockpot. Add the taco seasoning, Rotel diced tomatoes, 2 tablespoons of fresh chopped cilantro, spaghetti noodles, beef broth, and water. Give all the ingredients a stir, and be sure that all the spaghetti noodles are submerged in the liquid.

Step 3

Place the lid on the crockpot and cook on HIGH for 2 hours. You can check for doneness at 1½ hours to be sure that you do not overcook your noodles.

Step 4

Once the noodles are cooked, turn the crock pot off and remove the lid. Using a pair of tongs or a pasta spoon, give the spaghetti a stir to combine all the ingredients evenly. Add the shredded cheddar cheese to the spaghetti and stir again to combine. Top with the remaining 1 tablespoon chopped fresh cilantro and serve.