Cowboy Spaghetti
Upgrade your spaghetti with some cowboy fixings: sliced jalapenos, bacon, shredded cheddar cheese, and rotel tomatoes! It’s a hearty American version of a classic dish that everyone will love!
Servings: 6 people
Ingredients
- 8 ounces dry spaghetti
- 12 ounces bacon, chopped
- 1 pound lean ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- salt and pepper, to taste
- 2 tablespoons Worcestershire sauce
- 15 ounces Rotel tomatoes, undrained
- 15 ounces tomato sauce
- 1½ cups cheddar cheese, shredded
- green scallions, diced for garnish
- jalepeno, sliced for garnish
Instructions
- Cook the 8 ounces dry spaghetti noodles according to package instructions to al dente. Drain the pasta and set aside.
- In a large skillet over medium-high heat, add the chopped 12 ounces bacon, pieces. Cook until browned and crisp. Remove with a slotted spoon and set aside.
- Returning to the skillet, add 1 pound lean ground beef and diced ½ medium onion,. Cook until the meat is no longer pink and the onion is softened.
- Add 2 cloves garlic, then stir and cook for 30 seconds until fragrant.
- Stir in 1 tablespoon chili powder, 2 tablespoons Worcestershire sauce, 15 ounces Rotel tomatoes, 15 ounces tomato sauce, and salt and pepper,. Stir to combine.
- Add the cooked spaghetti noodles and bacon pieces to the meat mixture, then toss to combine.
- Garnish with 1½ cups cheddar cheese, and toppings like green scallions, and jalepeno,, then enjoy!
Video
Nutrition
Calories: 639kcal | Carbohydrates: 39g | Protein: 37g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 1048mg | Potassium: 947mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1601IU | Vitamin C: 16mg | Calcium: 249mg | Iron: 4mg
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