Mexican Spaghetti is a different take on regular spaghetti. You could use ground beef or turkey. Give it a try you might like it!
1 pound ground beef
½ cup onion, chopped
½ cup bell pepper, chopped
1 teaspoon red pepper flakes
Garlic powder, salt and black pepper (as desired)
1 package taco seasoning
2-8-ounce tomato sauce
2-8-ounce cans of water (using tomato sauce cans)
1 can cream of mushroom soup
1-10-ounce package spaghetti
Cheddar cheese, shredded (amount you like)
In a large skillet sauté ground beef, onion, bell pepper, red pepper flakes, garlic powder, salt and black pepper.
Add taco seasoning, tomato sauce, water and mushroom soup; simmer.
If needed, add tomato juice to get the right consistency if too thick.
Cook spaghetti, broken into pieces as directed on package.
Combine the sauce and spaghetti in a 9-inch x 13-inch pan.
Mix in shredded Cheddar cheese to your liking, the Mexican blend cheese would be good too.
Top with more cheese and bake at 350 degree until cheese is melted.