Cowboy Spaghetti


  • 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


  1. Preheat oven to 350 degrees and spray two large skillets with pam baking spray
  2. Using one skillet, cook the bacon to your liking
  3. Play onto a napkin to allow the grease to soak onto the napkin
  4. Discard grease, leaving a small amount to saute the onions and beef, cooking until the beef is browned and onion is translucent
  5. Mix in the beans, tomato sauce, worcestershire sauce, chili powder, garlic, cumin, tomatoes, oregano, and lemon pepper
  6. Turn heat down to low
  7. Using a large pasta pot, cook the pasta according to the box
  8. Drain the water once the pasta is cooked
  9. Mix the pasta into the beef mixture
  10. Crumble bacon into the pasta and mix until combined
  11. Transfer the pasta into a cast iron skillet and top with cheese and jalapeno slices
  12. Bake in the oven for 30 minutes or until the cheese has melted
  13. Top with green onions and enjoy

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