Cowboy Spaghetti Recipe

Cowboy spaghetti on a plate with fork twirling the spaghetti.

Cowboy Spaghetti Recipe

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.

Course Lunch or Dinner

Cuisine American, TexMex

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 590kcal

Author Deb Clark

Equipment

Cast Iron Skillet

Ingredients

12 ounce package spaghetti
8 slices bacon chopped
1 pound lean ground beef
1 large yellow onion diced
15 ounce can kidney beans rinsed and drained
8 ounces can tomato sauce
10 ounce can Rotel diced tomatoes and green chiles, undrained
10.5 ounce can cream of chicken soup
2 tablespoons Worcestershire sauce
1 ounce packet taco seasoning
3 cups shredded pepper jack cheese divided
optional toppings; chopped cilantro sliced jalapeños, lime wedges and/or sliced green onions for garnish optional

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.

Nutrition