Recipe for Rio Grande Spaghetti from the Pasta section.
Rio Grande Spaghetti2 1/2 pounds ground round
2 (16 ounce) cans tomatoes
1 (10 ounce) can Ro-Tel (tomatoes with diced green chiles)
1 medium onion
8 ounces sliced mushrooms
1/2 cup green olives, chopped
2 pounds Velveeta cheese, cubed
16 ounces spaghetti cooked
1 pound bacon, cooked crisp and crumbled
Salt and pepper to taste Brown meat and drain off excess fat. Add tomatoes, Ro-Tel, mushrooms, olives and onions. Mix thoroughly. Add cheese and spaghetti. Crumble bacon over top. Mix gently and pour into a 3-quart casserole dish. Bake at 350 degrees F for 35 to 40 minutes.
We hope you enjoy your freshly made Rio Grande Spaghetti. This recipe came from Pasta's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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