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.