Cowboy Spaghetti

Cowboy Soaghetti made with ground beef bacon and other savory ingrediens topped with green onions and sliced jalapenos.

5 from 3 reviews

Cowboy Spaghetti is a fun and delicious recipe that combines two classic comfort foods: spaghetti with meat sauce and chili! It's packed with crispy bacon and tossed in a southwestern-style sauce for an irresistible bite, that's perfect for game day, casual entertaining with friends, or a family dinner.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Calories: 530kcal

Author: Donya Mullins

Ingredients

8 ounces dry spaghetti
12 ounces bacon chopped
1 pound ground beef
½ medium onion diced
2 tablespoons concentrated tomato paste
2 cloves garlic minced
1 tablespoon chili powder
Salt and pepper to taste
2 tablespoons Worcestershire sauce
15 ounces Rotel tomatoes undrained
15 ounces tomato sauce

Toppings

1½ cups cheddar cheese shredded
green onions diced for garnish
jalapenos sliced for garnish

Instructions

Cook the spaghetti noodles according to package instructions to al dente. Drain the pasta and set aside.
In a large skillet over medium-high heat, add the oil and chopped bacon pieces. Cook until browned and crisp. Remove with a slotted spoon and set aside.
Returning to the skillet, add the beef and diced onion. Cook until the meat is no longer pink and the onion is softened.
Add the garlic and tomato paste then stir and cook for 30 seconds - 1 minute until fragrant.
Stir in the chili powder, Worcestershire sauce, Rotel tomatoes, tomato sauce, and salt and pepper. Stir to combine.
Add the cooked spaghetti noodles and bacon pieces add to the meat mixture then toss to combine.
Top/Garnish with cheddar cheese and jalapenos.

Video

Notes

Recipe Variations:

- You can substitute ground turkey and turkey bacon if preferred.

- Fire-roasted tomatoes can be substituted for Rotel.

- Pepper jack cheese and smoked Gouda work well as a topping.

- Add black beans, pinto beans, or kidney beans for added protein.

Leftovers:

Store leftovers in an airtight container in the fridge for up to four days. To reheat them, pop them in the microwave or on the stove with a splash of stock or tomato sauce to rehydrate the sauce.

Crock Pot Instructions:

Add the oil and chopped bacon pieces in a large, deep skillet over medium-high heat. Cook until browned and crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate. Add the beef and diced onion, then cook until the meat is no longer pink. Add the garlic and tomato paste, and cook until fragrant, about 1 minute.
Transfer the beef mixture to your crock pot. Stir in the chili powder, Worcestershire sauce, Rotel tomatoes, tomato sauce, salt, and pepper.
Set the crock pot to low and cook for 4-6 hours or 2-3 hours on high.
About 20 minutes before serving, cook the spaghetti noodles according to package instructions until al dente, then drain. Add the cooked spaghetti and reserved bacon pieces to the crock pot. Toss to combine and heat through.

Nutrition