Cowboy Spaghetti

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!
  • 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
  1. Cook the spaghetti noodles according to package instructions to al dente.
  2. In a large skillet over medium-high heat, add the oil and chopped bacon pieces. Cook until browned and crisp. Remove with a slotted spoon and set aside.
  3. Returning to the skillet, add the beef and diced onion. Cook until the meat is no longer pink and the onion is softened.
  4. Add the garlic then stir and cook for 30 seconds until fragrant.
  5. Stir in the chili powder, Worcestershire sauce, Rotel tomatoes, and tomato sauce.
  6. Season the meat mixture with salt and pepper then stir to combine.
  7. Drain the cooked pasta and add it to the skillet of meat and sauce.
  8. Garnish with shredded cheese and toppings then enjoy!

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