Rio Grande Spaghetti Recipe

Rio Grande Spaghetti Recipe

16 ozs. Cooked spaghetti
1 lb. of crisped & crumbled bacon
2 (16 oz.) cans of tomatoes
1 med. onion
2 1/2 lbs. ground round
1 (10 oz.) can of Ro-Tel (tomatoes with green chiles that have been diced)
2 lbs. cubed of Velveeta cheese
8 ozs. Mushrooms, sliced
1/2 cup of chopped green olives
Pepper & salt for seasoning

Cook the meat & drain the excess drippings. Add in olives, mushrooms, onions, Ro-Tel and tomatoes and blend them well. Add in cooked spaghetti and cubed cheese.

Bacon should be crumbled on top then blend well. Pour the mixture in a 3-qt. casserole then bake in the oven for about 35-40 mins. at around 350′ F.