MEXICAN SPAGHETTI
SUBMITTED BY Lynn McGinnis
This is a super simple recipe I got from my daughter-in-law just a couple weeks ago…& I liked it so much I’ve made it again. 1lb. Cooked spaghetti, drain & reserve a cup or so of the water. Pour back into warm pan, add 1 can Ro-tel tomatoes, & 1 lb. Of Velveeta cheese, chunked up. Now all you have to do is mix this well. Original recipe called for chunked chicken breasts stir fried til done & added, but when I made it, I used meatballs that I happened to have in the freezer. If not saucy enough, you can either add a can of regular diced tomatoes, or some of the reserved pasta water. Spicy & very tasty. Easy summer meal. I think about any pasta could be used, because I used linguine noodles with mine. Enjoy!
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