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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a variation of cheese chicken spaghetti. Quick to fix. Ingredients:
1 lb ground beef |
1 teaspoon salt |
1 teaspoon garlic powder |
16 ounces dry pasta |
1 tablespoon parsley flakes |
1 teaspoon cilantro, dried |
1 teaspoon onion flakes |
1 tablespoon salt |
4 quarts water |
6 ounces velveeta cheese |
1 (12 ounce) can rotel tomatoes |
Directions:
1. Brown ground beef with salt & garlic powder. Drain fat.
2. Bring water to boil with parsley, cilantro, onion flakes & salt. Cook pasta according to package directions.
3. Drain & reserve 1-2 cups of seasoned water.
4. Melt velvetta with Rotel.
5. Add to pasta & ground beef. Add reserved water if mixture is dry.
6. Heat over low till mixed.
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