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Title: Cowboy Spaghetti
Categories: Pasta, Pork, Beef, Vegetables, Herbs
Yield: 16 servings

12 oz Box spaghetti
8 sl Bacon; chopped
1 1/2 lb Ground beef
1 lg Onion; chopped
15 oz Can kidney beans; rinsed,
- drained
15 oz Can tomato sauce
10 oz Chilli-seasoned diced
- tomatoes w/green chiles;
- undrained
2 tb Chilli spice mix
2 tb Worcestershire sauce
1 ts Ground cumin
1 ts Dried oregano
1/2 ts Garlic powder
3 c Shredded pepper jack cheese;
- divided
Chopped green onions; opt

Set oven @ 350ºF/175ºC. Cook spaghetti according to
package directions.

In a 12" 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, chilli spice,
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, if desired, green
onions.

Kerry Whitaker, Carthage, Texas

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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