Copycat On The Border Queso Spaghetti
Serving Size / Yield
- 16 oz. spaghetti
- 1 lb. lean ground beef
- 1 15 oz. jar of On The Border Creamy Monterey Jack queso
- 1 12 oz. can of evaporated milk
- Cook spaghetti.
- Cook ground beef.
- Blend queso with the evaporated milk.
- Combine the ground beef with the queso sauce.
- Drain spaghetti, place in large bowl, and mix all the ingredients.
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