AUSTIN, Texas - Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1 24 oz bag H-E-B Beef and Pork Jalapeno Meatballs, thawed
1 lb spaghetti, broken into fourths & cooked
1 jar Cookwell & Company Cheese Enchilada Soup
1 cup H-E-B Mexican Blend Shredded Cheese
2 cups crushed tortilla chips
In a large bowl combine spaghetti, soup, and soup: mix well.
Carefully fold in meatballs making sure not to break them apart.
Pour mixture into a prepared baking dish and top with crushed tortilla chips.
Bake in a preheated 350° oven for 40 minutes.
Let rest 5 minutes before serving.