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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 pounds ground beef |
3 large onions, chopped |
3 (14.5-ounce) cans diced tomatoes |
3 (10 3/4-ounce) cans cream of mushroom soup, undiluted |
1 (46-ounce) can tomato juice |
3 tablespoons worcestershire sauce |
1 teaspoon salt |
1 1/2 teaspoons hot sauce |
1 (16-ounce) loaf process cheese spread, cubed |
1 (8-ounce) loaf process cheese spread, cubed |
16 ounces spaghetti, cooked |
Directions:
1. Cook ground beef and onion in a stockpot over medium heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomatoes and next 5 ingredients; bring to a boil. Reduce heat, and simmer 15 to 20 minutes. Stir in process cheese spread until melted. Serve over spaghetti.
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