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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I was hungry for tacos one night, but didn't have any shells. I did have some leftover noodles. It's not too bad. I've even tried it with chicken and that's delicious, as well. Ingredients:
1 (8 ounce) can tomato sauce |
1 (14 ounce) can ro-tel diced tomatoes with peppers, undrained |
1/2 cup onion, chopped |
1/2 lb velveeta cheese, cubed |
2 cups cooked ground beef |
2 cups angel hair pasta (or spaghetti) |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Cook the pasta as directed on the package and drain.
3. While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
4. Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.
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