Rio Grande Spaghetti 2 1/2 pounds ground round 2 (16 ounce) cans tomatoes 1 (10 ounce) can Ro-Tel (tomatoes with diced green chiles) 1 medium onion 8 ounces sliced mushrooms 1/2 cup green olives, chopped 2 pounds Velveeta cheese, cubed 16 ounces spaghetti cooked 1 pound bacon, cooked crisp and crumbled Salt and pepper to taste Brown meat and drain off excess fat. Add tomatoes, Ro-Tel, mushrooms, olives and onions. Mix thoroughly. Add cheese and spaghetti. Crumble bacon over top. Mix gently and pour into a 3-quart casserole dish. Bake at 350 degrees F for 35 to 40 minutes.