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."
photo by a food.com user photo by a food.com user
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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(:
  3. 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!! :)


If you have happened to stop on this page because you were viewing one of Amy’s (Redneck Epicurean’s) recipes or browsing through members and liked her name, I would like to take the opportunity to introduce to you the most amazing woman I have had the honor of calling “friend.” Amy was a breath of fresh air that poured sunshine onto all around her. Her smile was evident in every forum post as well in her wonderful descriptions of recipes. Amy touched the lives of hundreds upon hundreds of members here at Zaar and her love was felt worldwide. Her “message” was a simple one, live life to the fullest, stay positive, love your loved ones each day, and don’t sweat the small stuff. In fact, Amy was so positive and outgoing that a lot of members did not even realize the seriousness of her illness. The day Amy passed away was one of the saddest moments here in the Zaar community. Tears all over the world were shed on that day. Unable to attend the funeral and show our love, members sent single red roses tagged with their Zaar name and country along with a single white rose to represent Amy, our beloved Redneck Epicurean. The outpouring of love from her Zaar family was overwhelming and brought much comfort to her family. This truly is a remarkable place! Luckily, we have Amy’s page to remind us of how special she was. I hope you take a moment or two to read her page and browse through her wonderful recipes, and pick a few to make (she loved reviews!) If you have a question you need answered about one of the recipes, please feel free to ask in the community. NcMysteryShopper May 14, 2007: Our community lost a well-loved friend yesterday when Amy passed away. We are all shocked and saddened to lose Amy, and there are several threads for expressing your condolences. Kathy at Recipezaar http://www.recipezaar.com/bb/viewtopic.zsp?t=209732 http://www.recipezaar.com/bb/viewtopic.zsp?t=209748 http://redneckepicurean.vox.com/ ******************************************* Hi Y'all! My name is Amy and I have totally moved in to Recipezaar. It is now my home away from the hospital and I love it. I have become friends with so many great people here, it has been a blessing. It was amazing to me to know that a little bug like me can make such an impact while being disabled. I'm a diabetic who refuses to let health problems get me down. I'm 27, single, and live in a rural area. I am a born-again Christian, a Baptist by denomination, and a great cook by the Grace of God. I come from a long line of cooks on both sides of the family. Granny was a lunch lady and Mamaw came from a poor family where food was "country" because they raised a garden and their own animals. Mom was a stay-at-home and she raised me and Chris (my DS) to cook so we could catch ourselves a man; neither of us are married at the present time. (If you have a son who is aged between 23-30, please send picture resume to my email address if he is looking for a wife who excels at domestics. j/k) I love to cook, collect recipes, cookbooks, apple stuff for my kitchen, and Cinderella stuff. I enjoy throwing dinner parties, cooking for Pop and Mom and sometimes Chris, scrapbooking (my second favorite hobby, only to food), and making new friends. I love to hear from people everywhere. There is so much to learn from everything here at Zaar. I love the new design and think the elves do a great job. My dream job is opening my own restaurant, followed by working for Zaar, which I hear is an experience all in itself. Lots of hard work and lots of wonderful rewards. My favorite chef of all times is Paula Deen and if I had upon gunpoint to choose another mother, it might be her. BUT I am in love with her son Bobby (the single one) and would love to just snatch him up and become the next DEEN daughter-in-law. A little bit more about my faith...I am a born again Christian. I go to a small country church where the majority of us are family and my family cemetery is on the property. We have "eatin' meetin's" every fifth Sunday, holidays, and every other chance we can get. Sometimes it's full meals and sometimes it's soup and sandwiches. Most of the ladies at my church are good cooks. Everyone knows I've had gourmet training and really expect if I bring something for it to be good, especially since my mom is a great cook too. (See her chocolate pie recipe in my cookbook.) When the Christians all gather in heaven for the Feast that will never end (and let me just say, if you know my situation, you know I have terrible problems with the intestines) I will not have tummy problems, I will eat like there is no tomorrow, and I will be the one adding cinammon to the milk and honey because Jesus knows I love it! If you don't know Jesus as your personal Savior or have more questions about God, Salvation, getting into heaven...just zmail or email me. I'll be glad to share my testimony and what I know. God has blessed my life so much with things that my cup overflows. I am not one of those people that God is all they talk about, but He and my faith are such an important part of my life, I cannot help but share it. Jill is growing up so fast. She‘s gotten big enough to hop up on the kitchen counters which automatically grants her a spanking with a newspaper. Her favorite things now are boxing with her Poppi (my dad), following Granny anywhere and everywhere she goes, and sneaking under the covers and lying next to me so I can‘t roll over. She‘s getting so big!<img src="http://www.recipezaar.com/members/home/86764/cookin_kitty1_1_1.JPG"> Since my college degree was Home Economics Education with a concentration on cooking, I tend to rate recipes somewhat like a teacher. A recipe that was ultra easy to prepare, delicious, and I ate until I was sick and would feed to anyone will earn you 5 stars. If something was missing, cooking time was off quite a bit, amounts of ingredients were off...just a little something will get you 4 stars. So on and so forth. My likes/dislikes, pet peeves, etc: Hot food that’s cold, cold food that’s hot. Also, I’ve read several “reviews” by people here who are totally critical to the negative that give the impression that they feel they are the all-knowing authority on the subject. 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