JEANA'S MEXICAN SPAGHETTI

Jeana's Mexican Spaghetti

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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.

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

How to Make JEANA'S MEXICAN SPAGHETTI

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.

Printable Recipe Card





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