MEXICAN SPAGHETTI
1 Can Rotel Tomatoes
1 Can Cream of Chicken Soup
1 Small Jar Mild Picante Sauce
1 Pound Ground Meat
1 16 ounce Angel Hair Pasta
3 Onions (chopped)
1 Small Package of Shredded Cheese
Brown meat. Add onions
and sauté . Add enchilada sauce, rotel
tomatoes, soups
And picante sauce.
Simmer on low heat. Boil Angel
Hair Pasta as instructed.
Drain and mix with sauce
Pour into a 13” x 9” pan. Cover
with shredded
Cheese . Bake for
20 minutes at 300 degrees.
From the Kitchen of: Kathy Fuller