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Cowboy Spaghetti



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

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