Cowboy Spaghetti

Cowboy Spaghetti

Ingredients

·         8 slices bacon

·         1 1/2 lbs ground sirloin

·         1 medium sweet onion diced

·         3 Tbsp Worcestershire sauce

·         1 15 oz can light red kidney beans drained

·         1 14 oz can tomato sauce

·         1 10 oz can Rotel Chili Fixins Tomatoes

·         2 Tbsp dark chili powder

·         1 Tbsp ground cumin

·         1 tsp garlic salt

·         1 tsp lemon pepper

·         1 tsp Mexican oregano

·         3 cups shredded Pepper-Jack cheese divided

·         12 oz thin spaghetti

·         pickled jalapeno slices, amount to taste

·         sliced green onions for garnishing

Instructions

1.     Preheat the oven to 350°F. Brush the bottom and sides of a 12-inch cast iron skillet with olive or vegetable oil. Set aside. 

2.     In a separate large skillet, cook bacon over medium-high heat until crisp. Remove to paper towels to drain and crumble. Reserve 3 Tbsp drippings in skillet.

3.     add the ground sirloin and diced onion to the bacon drippings. Cook over medium-high heat until no pink remains and the onion is softened. 

Share this post

Cowboy Spaghetti

4/ 5

Oleh Dwyne R