Prep 20 mins
Cook 30 mins
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.
- 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
- Preheat oven to 350 degrees.
- Cook the pasta as directed on the package and drain.
- 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.
- 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.
YUM! I made this for dinner tonight & will definitely make again. I may add some salsa next time. Thanks for an easy & delicious meal:) The cheese on top really set it off!
Woooohooo! Found something even my picky kids (2 and 5) liked that isn't related to chicken nuggets, hot dogs, or mac n cheese. This will definitely become part of the rotation! I made with a pound of burger since I had no idea how much 2c was and I fried up the onion with it instead of adding them separate. I used 8oz (dry) spaghetti noodles and it worked out perfect for us(:
Yeee-Haaa Ya'll!! Now this was just a scrumptious little dish that is just perfect for throwing together and sloppin' a big helping in a bowl just in time to plop on the couch and watch your favorite TV drama!! I needed to make enough for 6 people, plus a little for lunch leftovers for the next day so I did change up just a few things. I basically doubled everything...used whole box of angle hair pasta, about 2 lbs of ground beef, one large yellow onion, and about 16 oz tomato sauce and 2 cans of Ro-tel tomatoes. For the cheese I ended up using about 3/4 of a whole brick of Velveeta because I did not have any shredded cheddar. I cubed it up into small pieces and stired it in to the angle hair at the same time I was incorporating the meat/sauce mixture. I did add one ingredient...I was looking for a really strong "chili/taco" flavor so I added on package of dry taco seasoning mix...YEP...it did the trick! I ended up with a pretty good sized 9 x 13 pan of bubbly ooey gooey pasta...and the smell, WOW! Some of us took it one step further and plopped a big ole' spoonful of sour cream on top which I thought was the "icing on the cake" so to speak. I am so glad you got hungry for those tacos one night, but didn't have any shells!! :) Thanks for this great recipe!! :)