Post by Kathy on Aug 28, 2016 0:38:24 GMT
Rotel Cheeseburger Spaghetti
When I first made this recipe that I got from from Nancy awhile back I made it with chicken and it was delicious! Well, I saw this recipe floating around recently only it was made with ground beef! I knew instantly that we would love it and that I was going to make it very soon! I followed Nancy's recipe again only I replaced the chicken with ground beef! OMGoodness, Fantastic! The beef really pumped the taste up and the cheesy Rotel stuck to the spaghetti noodles like glue which made for one tasty dinner! We devoured it with a little bowl left for my son, Nate's, lunch box for work!
What is so great about this dish is you can control the heat by what type of Rotel tomatoes you buy! You can buy mild, original or fire roasted! I went with mild and it was super mild to us and next time I want to try original which is a little spicier than mild! I don't want to freak my family out so I won't try fire roasted on them!
I served this with crunchy garlic bread! YUM!
1¼ pound ground beef, cooked and drained
1 small onion, diced
8 ounces spaghetti noodles, cooked and drained
3/4 cup chicken broth
2 Tablespoons Dry Italian Salad Dressing Seasoning Mix, or more to taste
1 (10 ounce) can diced Rotel tomatoes with green chilies, I used mild
1 (16 ounce) Velveeta Cheese
Preheat oven to 350°
In a skillet over medium heat cook and crumble ground beef. Drain. While the beef is draining, saute onions in a little olive oil in the same skillet.
Cook noodles according to box directions. Drain.
Add beef back into the skillet with the onions and add chicken broth and Italian seasoning. Mix well. Add drained spaghetti.
Melt Velveeta and Rotel in microwave until smooth about 7-8 minutes, stirring every 2-3 minutes. Add cheese/Rotel mixture to skillet and mix well.
Place in a sprayed 9x13 glass casserole dish.
Bake at 350° for 15-20 minutes.
Let stand 15-20 minutes before serving.
