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.
(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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