
Cowboy Spaghetti
Total Time
Prep: 20 min. Bake: 20 min.
Yield
16 servings
Tex-Mex meets Italian in this cowboy spaghetti, a hearty pasta casserole that bursts with bold flavor thanks to bacon, ground beef and savory beans.
Ingredients
- 1 package (12 ounces) spaghetti
- 8 bacon strips, chopped
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3 cups shredded pepper jack cheese, divided
- Chopped green onions, optional
Directions
- Preheat oven to 350°. Cook spaghetti according to package directions.
- In a 12-in. cast-iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in beans, tomato sauce, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
- Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with remaining bacon, and green onion if desired.
Nutrition Facts
1 cup: 303 calories, 17g fat (8g saturated fat), 59mg cholesterol, 469mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 19g protein.
Cowboy spaghetti starts on the stovetop and finishes in the oven, giving you plenty of hands-off time to prepare a salad, or a dessert for after dinner. If you don't have a cast-iron skillet, transfer the spaghetti mixture to a 13x9-in. baking dish before putting it in the oven. —Kerry Whitaker, Carthage, Texas
Recipe Creator
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