Cowboy Spaghetti
A hearty pasta dish that combines spaghetti with ground beef, crispy bacon, and zesty tomato sauce, perfect for a crowd.
Ingredients
Pasta and Base
- 8 ounces dry spaghetti Cook according to package instructions.
- 6 slices chopped bacon (thick cut) Cook until browned and crisp.
- 1 pound lean ground beef
- ½ cup diced onion
- 2 cloves minced garlic
Seasonings and Sauces
- 1 tablespoon chili powder
- to taste Salt and pepper
- 2 tablespoons Worcestershire sauce
- 1 15-ounce can Rotel tomatoes (undrained)
- 1 15-ounce can tomato sauce
Toppings
- 1 ½ cups shredded cheddar cheese Add last and let melt.
- Green scallions (diced for garnish)
- Jalapeño (sliced for garnish)
Instructions
Preparation
- Cook the dry spaghetti noodles according to package instructions until al dente. Drain the pasta and set aside.
- In a large skillet over medium-high heat, add the chopped bacon. Cook until browned and crisp, about 7 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add ground beef and diced onion. Cook until the meat is no longer pink and the onion is softened.
- Add minced garlic and cook for 30 seconds until fragrant.
Cooking
- Stir in chili powder, Worcestershire sauce, canned Rotel tomatoes, canned tomato sauce, salt, and pepper. Mix well.
- Add the cooked spaghetti noodles and bacon pieces to the meat mixture, and toss to combine.
- Sprinkle with shredded cheddar cheese and gently mix it into the noodles. Cover and let the cheese melt for about 5 minutes.
Serving
- Garnish with green scallions and sliced jalapeños, then serve warm.
Notes
You can customize this dish with additional toppings or vegetables. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat before serving.