Texas Spaghetti Food

SPAGHETTI WEST TEXAS

Steps:

• Preheat oven to 350 degrees F.
• Sauté onions and garlic in vegetable oil.
• Add beef, salt and pepper and brown; drain.
• Add cooked spaghetti, tomato soup, and water to meat mixture.
• Put in 11X16X2-inch baking dish.
• Top with grated cheese and sliced olives.
• Cover and bake for 35 minutes.
• Uncover and bake for an additional 10 minutes.

TEXAS CHICKEN SPAGHETTI

Steps:

• Cover chicken with water and bring to a boil.
• When chicken is done, remove from broth.
• Shred chicken.
• Skim fat from broth.
• In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
• Add spaghetti and cook till done. You may need to add more broth.
• Add remaining ingredients.
• Mix well till cheese melts.

TEX-MEX SPAGHETTI

Steps:

• 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.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

CINCINNATI SPAGHETTI

Steps:

• Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat. Add the bacon and crisp. Add the beef and brown well. Add the Worcestershire, chile powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves. Cook until the onions are tender, about 10 minutes. Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce. Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick.
• To serve, while the sauce heats, bring a large pot of water to boil for the pasta. Season the boiling water with salt and add the pasta, cook to al dente. Remove 1 cup of starchy cooking water just before draining the pasta. Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot. Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce. Transfer the pasta to a large serving platter and top with the remaining sauce. Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter.

TEXAS SPAGHETTI

Steps:

• Brown meat,and chopped onion.
• Add tomato soup,green pepper and noodles.
• Cover and simmer 10 minutes.
• Pour 1/2 of mixture into casserole.
• Layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the Parmesan last.
• COVER AND COOK 350°F for 30 MINUTES.