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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Easy meal to make if you like spaghetti and chili. A meal with a twist to it. Ingredients:
2 cans of your favorite chili(with or without beans) |
8oz mexican blend cheeses |
1 can nacho cheese soup |
1 16oz block velvetta mexican blend cheese |
1 16oz package of angel hair pasta |
1 tbsp butter, approximately |
optional garnishes: gaucamole, fried tortilla strips, sour cream, or queso (melted mexican cheese seasoned) |
Directions:
1. To start open your chili, put in a medium to large pot and let it get good and hot!
2. Add cheese soup, velvetta and let all melt well!
3. In the meantime, start your pasta and cook 3-5 minutes until tender.
4. Coat your casserole dish with butter and after pasta is done mix with chili cheese mix; pour into coated casserole dish and top with mexican shredded cheese.
5. You will want a deep dish for this as you want to get as much of the shredded cheese as you can on top.
6. Bake until cheese is melted and a little golden, (about 10 minutes). Let set 5-10 minutes.
7. Serve with the garnishes such as guacamole, fried tortilla strips, sour cream, or queso and enjoy an easy QUICK dinner with your family!
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