TALLERINA
2 lb. ground beef
2 c. onion, chopped
3 pods garlic, chopped
1 c. green onion, chopped
1 can Ro-Tel*
2 lb. Velveeta cheese
2 cans stewed tomatoes
12 to 14 oz. thin spaghetti,
cooked and drained
1 can whole kernel corn
1 small can ripe olives,
sliced
salt and pepper
Brown beef, onion and garlic. Add green onion, Ro-Tel,
tomatoes, corn, olives and spaghetti. Slice Velveeta and stir
in until melted. Salt and pepper to taste. Flavor improves if
prepared 24 hours ahead and refrigerated. Reheat slowly before
serving.
*Found in the Mexican food section of supermarket. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.
