Rio Grande Spaghetti

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

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.