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

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

Directions Step-By-Step

1
Brown meat and drain.
2
Boil pasta and drain
3
Combine broth, rotel and cream of mushroom soup with velveeta and melt on stove top.
4
Add meats to mixture then combine all with pasta. Stirring to coat very well.
5
Top with cheddar and mozzerella.
Bake uncovered at 385 degrees for 20 min.