You may also like
Categories:
ground beef bacon tomatoes tomatoes mushrooms onion green chilies green olive black olives cheese Cheddar cheese Parmesan cheese
Viewed: 20 - Published at: 2 years agoIngredients
- 2 12 lbs ground beef
- 1 lb bacon, cooked crip and crumbled
- 2 (16 ounce) cans tomatoes (diced)
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 lb sliced mushrooms
- 1 large chopped onion
- 1 (4 ounce) canchopped green chilies
- 12 cup stuffed green olive (chopped)
- 1 (4 1/2 ounce) can black olives
- 1 lb shredded monterey jack cheese
- 1 lb shredded cheddar cheese
- grated parmesan cheese (sprinkle on top)
- 1 lb spaghetti, cooked al dente
Method
- Brown beef with onion and salt and pepper (to taste) in large skillet.
- Add cans of tomatoes, rotel and chilies and simmer for 5 minutes.
- Set aside.
- Combine the two olives and mushrooms and set aside.
- Combine all grated cheeses and set aside.
- Spray two 9x12 casserole dishes with cooking spray (or one 5-quart dish).
- Arrange drained cooked spaghetti to cover the bottom of each dish.
- Cover spaghetti with beef.
- Cover beef with olives.
- Sprinkle cheese mixture evenly over each dish.
- Crumble bacon on top of cheese.
- Dust with Parmesan cheese.
- Bake at 350F for 40 minutes.
