Ingredients

• 1 lb lean ground beef (browned)
• 1 cup onion
• 1/2 cup sweet red pepper, chopped
• 1/2 cup green pepper, chopped
• 4 -6 garlic cloves, minced
• 1 tablespoon butter
• 2 (10 ounce) cans rotel (If you like it spicer, use 3 cans of Rotel and leave out the diced tomatoes. That is what I did when)
• 1 (14 1/2 ounce) can diced tomatoes
• 8 ounces sliced fresh mushrooms
• 1 (4 ounce) can sliced ripe olives, drained
• 1 1/2 tablespoons dried basil
• 1 1/2 tablespoons dried oregano
• 12 ounces cooked and drained spaghetti
• 2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
• 2 cups shredded cheddar cheese
• 1 cup parmesan cheese, shredded
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1/2 cup water
• 1 teaspoon salt
• paprika
• 1/8 teaspoon fresh ground pepper