Jeana's Mexican Spaghetti Recipe

No Photo

Have you made this?

 Share your own photo!

JEANA'S MEXICAN SPAGHETTI

TRACY JOYNER

By
@tracyann3369

Sunday dinners used to feed from 7 to 10 people at my house. This recipe always came through and left everyone with happy tummies.


Featured Pinch Tips Video

Rating:
★★★★☆ 1 vote
Comments:
Serves:
a family group +
Prep:
30 Min
Cook:
20 Min

Ingredients

1 lb
ground beef
1 lb
sausage
2 can(s)
rotel or other flavored diced tomatoes
1 1/2 - 2 can(s)
chicken broth
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
16 oz
velveeta
32 oz
spaghetti
16 oz
bag shredded cheddar
16 oz
bag shredded mozzerella
2 pounds of cooked chicken can be substitued for ground beef and sausage if you choose

Step-By-Step

1Brown meat and drain.

2Boil pasta and drain

3Combine broth, rotel and cream of mushroom soup with velveeta and melt on stove top.

4Add meats to mixture then combine all with pasta. Stirring to coat very well.

5Top with cheddar and mozzerella.
Bake uncovered at 385 degrees for 20 min.