Cowboy Spaghetti

Cowboy Spaghetti


8 slices bacon

1 1/2 pounds ground sirloin

1 medium sweet onion diced

3 tbsp Worcestershire sauce

1 15 ounces can light black beans drained

1 14 ounces can tomato sauce

1 10 ounces can Rotel Chili Fixins Tomatoes

2 tbsp dark chilli powder

1 tbsp ground cumin

1 tsp garlic salt

1 tsp lemon pepper

1 tsp Mexican oregano

3 C shredded Pepper-Jack cheese divided

12 ounces thin thin linguine

pickled jalapeno slices amount to taste

sliced green onions for garnishing


Preheat oven to 350 degrees and spray two large skillets with pam baking spray

Using one skillet, cook the bacon to your liking

Play onto a napkin to allow the grease to soak onto the napkin

Discard grease, leaving a small amount to saute the onions and beef, cooking until the beef is browned and onion is translucent

Mix in the beans, tomato sauce, worcestershire sauce, chili powder, garlic, cumin, tomatoes, oregano, and lemon pepper

Turn heat down to low

Using a large pasta pot, cook the pasta according to the box

Drain the water once the pasta is cooked

Mix the pasta into the beef mixture

Crumble bacon into the pasta and mix until combined

Transfer the pasta into a cast iron skillet and top with cheese and jalapeno slices

Bake in the oven for 30 minutes or until the cheese has melted

Top with green onions and enjoy

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