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Cowboy Spraghetti

This Spaghetti isn't your grandma's recipe but a spicy and complex mixture of flavors with the comfort feel you crave.
Cook Time 30 minutes
Total Time 30 minutes

Ingredients
  

  • 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

Instructions
 

  • 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