jeana's mexican spaghetti
(1 rating)
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Sunday dinners used to feed from 7 to 10 people at my house. This recipe always came through and left everyone with happy tummies.
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
20 Min
Ingredients For jeana's mexican spaghetti
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1 lbground beef
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1 lbsausage
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2 canrotel or other flavored diced tomatoes
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1 1/2 - 2 canchicken broth
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1 cancream of mushroom soup
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1 cancream of chicken soup
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16 ozvelveeta
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32 ozspaghetti
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16 ozbag shredded cheddar
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16 ozbag shredded mozzerella
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2 pounds of cooked chicken can be substitued for ground beef and sausage if you choose
How To Make jeana's mexican spaghetti
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1Brown meat and drain.
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2Boil pasta and drain
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3Combine broth, rotel and cream of mushroom soup with velveeta and melt on stove top.
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4Add meats to mixture then combine all with pasta. Stirring to coat very well.
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5Top with cheddar and mozzerella. Bake uncovered at 385 degrees for 20 min.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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