Tex-Mex Spaghetti

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.

• Ready In: 50 mins
• Serves: 6-8

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.