Pasta and Pasta Sauce Recipes

Rio Grande Spaghetti

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Ingredients

  • 2 1/2 pounds ground round
  • 2 (16 ounce) cans diced tomatoes
  • 1 (10 ounce) can Ro*Tel (tomatoes with diced green chilies)
  • 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

Instructions

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


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