Tex-Mex Spaghetti

• 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

1. Brown beef with onion and salt and pepper (to taste) in large skillet.
2. Add cans of tomatoes, rotel and chilies and simmer for 5 minutes.
3. Set aside.
4. Combine the two olives and mushrooms and set aside.
5. Combine all grated cheeses and set aside.
6. Spray two 9x12 casserole dishes with cooking spray (or one 5-quart dish).
7. Arrange drained cooked spaghetti to cover the bottom of each dish.
8. Cover spaghetti with beef.
9. Cover beef with olives.
10. Sprinkle cheese mixture evenly over each dish.
11. Crumble bacon on top of cheese.
12. Dust with Parmesan cheese.
13. Bake at 350F for 40 minutes.

ground beef, bacon, tomatoes, tomatoes, mushrooms, onion, green chilies, green olive, black olives, cheese, cheddar cheese, parmesan cheese

Taken from www.food.com/recipe/tex-mex-spaghetti-132862 (may not work)