Cowboy Spaghetti
Savory spaghetti topped with melted cheddar cheese and smoky bacon gives this stovetop spaghetti it's distinctively unique flavor that's sure to please.
Ingredients
- ½ lb bacon, cut into half inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp Kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 lb lean ground beef
- 14.5 oz can beef broth
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce
- 8 oz spaghetti noodles, broken in half
- 10 oz can diced tomatoes with green chilis
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 1 cup cheddar cheese, shredded
- 3 stalks green onions, sliced
Instructions
- Place bacon in a large skillet and cook over medium heat until crisp.
- Remove from skillet and drain bacon on a paper towel line plate.
- Cook onion to the same skillet in the bacon grease and sauté until softened, about 3 minutes.
- Add ground beef. Cook and stir until beef is crumbly and no longer pink, about 5 minutes.
- Add minced garlic, garlic powder, salt, and pepper. Stir until garlic is fragrant, about 30 seconds. Drain off any excess fat in the pan.
- Stir in beef broth, Worcestershire sauce, hot sauce, and 1/2 of the crumbled bacon.
- Break spaghetti noodles in half. Scatter them over the ground beef, making sure the noodles are separated.
- Pour tomatoes with green chiles, diced tomatoes, and tomato sauce over the noodles. stir to coat the noodles with the sauce in the pan. Cover and cook for 20 minutes.
- Remove the lid and stir to combine everything together. Simmer uncovered until most of the liquid in the pan has cooked off; about 5 minutes.
- Smooth out the mixture and top with shredded cheddar cheese evenly over the top and sprinkle with remaining bacon.
- Cover and turn off heat. Let the cheese melt for about 5 minutes.
- Garnish with the sliced green onions to serve.