RIO GRANDE SPAGHETTI
Ingredients:
2 1/2 lb. ground round
2 (16 oz.) cans tomatoes
1 (10 oz.) can Rotel (tomatoes with diced green chiles)
1 medium onion
8 oz. sliced mushrooms
1/2 C. green olives, chopped
2 lb. Velveeta cheese, cubed
16 oz. spaghetti cooked
1 lb. bacon, cooked crisp and crumbled
Salt and pepper to taste
Brown meat and drain off excess fat. Add tomatoes, Rotel,
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 350ºF for 35 to 40 minutes.
B-man 