TEX-MEX SPAGHETTI

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Tex-Mex Spaghetti image

I was hungry for tacos one night, but didn't have any shells. I did have some leftover noodles. It's not too bad. I've even tried it with chicken and that's delicious, as well.

Provided by Redneck Epicurean

Categories     Spaghetti

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (8 ounce) can tomato sauce
1 (14 ounce) can Ro-Tel diced tomatoes with peppers, undrained
1/2 cup onion, chopped
1/2 lb Velveeta cheese, cubed
2 cups cooked ground beef
2 cups angel hair pasta (or spaghetti)
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook the pasta as directed on the package and drain.
  • While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
  • Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.

Nutrition Facts : Calories 165.6, Fat 11.4, SaturatedFat 7.4, Cholesterol 39.8, Sodium 818.3, Carbohydrate 7.1, Fiber 0.8, Sugar 5.3, Protein 9.1

*** Explore more Tex-Mex Spaghetti Recipes »

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