Recipe Index

Ingredients

• 8 ounces dry spaghetti
• 6 slices chopped bacon (thick cut)
• 1 pound lean ground beef
• ½ cup diced onion
• 2 cloves minced garlic
• 1 tablespoon chili powder
• salt and pepper (to taste)
• 2 tablespoons Worcestershire sauce
• 1 (15-ounce) canned Rotel tomatoes (undrained)
• 1 (15-ounce) canned tomato sauce
• 1 ½ cups shredded cheddar cheese
• green scallions (diced for garnish)
• jalapeño (sliced for garnish)

Method

1. Cook the dry spaghetti in boiling water according to its package directions until al dente, then drain the noodles and set them aside.
2. Fry the chopped bacon in a large skillet over medium-high heat for about 7 minutes until browned and crisp, then lift it out with a slotted spoon, leaving its drippings in the pan.
3. Cook the lean ground beef and diced onion in the bacon drippings until the meat loses its pink colour and the onion softens.
4. Stir in the minced garlic and cook it for 30 seconds until fragrant.
5. Add the chili powder, Worcestershire sauce, undrained Rotel tomatoes and tomato sauce, season with salt and pepper, and stir the skillet sauce together.
6. Return the cooked spaghetti and the crisp bacon pieces to the skillet and toss them through the beef sauce.
7. Sprinkle the shredded cheddar over the noodles, toss gently, cover the skillet, and let the cheese melt for about 5 minutes.
8. Garnish the cowboy spaghetti with the diced green scallions and sliced jalapeno and serve it from the skillet.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data