Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

RIO GRANDE SPAGHETTI




Source of Recipe


the web


List of Ingredients




2 1/2 pounds ground round
2 (16 ounce) cans tomatoes
1 (10 ounce) can Ro-Tel (tomatoes with diced green chiles)
1 medium onion
8 ounces sliced mushrooms
1/2 cup green olives, chopped
2 pounds Velveeta cheese, cubed
16 ounces spaghetti cooked
1 pound bacon, cooked crisp and crumbled
Salt and pepper to taste



Recipe



Brown meat and drain off excess fat. Add tomatoes, Ro-Tel, mushrooms, olives and onions. Mix thoroughly. Add cheese and spaghetti. Crumble bacon over top. Mix gently and pour into a 3-quart casserole dish. Bake at 350 degrees F for 35 to 40 minutes.