Your favorite pasta loaded with meat sauce, cheese, and bacon. It's gather 'round the table good and easy to make. This is a terrific weeknight dinner.
10ouncecan Roteldiced tomatoes and green chiles, undrained
10.5ouncecan cream of chicken soup
2tablespoonsWorcestershire sauce
1ouncepacket taco seasoning
3cupsshredded pepper jack cheesedivided
optional toppings; chopped cilantro sliced jalapeños, lime wedges and/or sliced green onions for garnishoptional
Instructions
Preheat oven to 350°. Cook spaghetti according to package directions. Drain well, set aside.
In a 12-in. cast iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on a paper towel.
Add beef and onion to bacon drippings. Cook and stir until beef is no longer pink, breaking meat into crumbles.
Next stir in tomato sauce, drained and rinsed beans, diced tomatoes, cream of chicken soup, Worcestershire sauce and taco seasoning.
Drain spaghetti; add to skillet. Toss well with the saucy meat mixture. Stir in half the cheese and half the chopped bacon. Mix well to combine.
Cover tightly with foil. Bake until heated through, 20-25 minutes. Top with remaining cheese, placed under the broiler for 2-3 minutes until golden brown. Sprinkle with remaining bacon and chopped cilantro.
Notes
Storage - Allow the casserole to cool completely. Cover the casserole dish with plastic wrap or aluminum foil. Refrigerate for up to three days.