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Cowboy Spaghetti
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| INGREDIENTS | |
| 12 oz | thin spaghetti |
| 8 slices | bacon |
| 1 lb | ground beef |
| 1 | yellow onion, diced |
| 2 tablespoons | Worcestershire sauce |
| 1 (15 oz) can | red kidney beans, drained |
| 1 (14 oz) can | tomato sauce |
| 1 (14 oz) can | fire roasted tomatoes |
| 2 tablespoons | chili powder |
| 3 cups | cheddar cheese, grated and divided |
| Kosher salt, to taste | |
| freshly ground black pepper, to taste | |
| Pickled jalapeno slices, as needed | |
| Green onions, sliced, as needed | |
PREPARATION
Preheat oven to 350°F.
Cook the pasta according to package directions. Drain and set aside.
In a large oven-proof skillet, cook the bacon over medium-high heat until crisp. Remove to paper towel lined plate to drain. Once cool enough to handle, crumble bacon.
Reserve 3 tablespoons bacon drippings in skillet, then add the ground beef and onion. Cook until beef is no longer pink.
Lower heat to medium-low, and stir in Worcestershire sauce, kidney beans, tomato sauce and tomatoes, and chili powder. Let simmer 5 minutes.
Stir in pasta and crumbled bacon, reserving 2 tablespoons for topping. Stir in half of the cheese until melted and adjust seasoning as needed.
Top with remaining cheese and jalapeno slices. Bake until cheese is golden brown and bubbly, about 30 minutes. Serve with reserved bacon and green onion. Enjoy!
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