1 package (12 ounces) spaghetti
8 bacon strips, chopped
1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
3 cups shredded pepper jack cheese, divided
Chopped green onions, optional
Preheat oven to 350°. Cook spaghetti according to package directions.
In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.
Recipe from Taste of Home