Cowboy Spaghetti Recipe 

Cowboy spaghetti, with bacon, cheese, and pasta in a spicy beef and tomato sauce, is sure to please. The cast iron skillet-cooked one-dish supper is the greatest.  


– 6 strips bacon – 1 onion, chopped – 2 cloves garlic, minced – 1/2 teaspoon salt – 1/4 teaspoon freshly ground black pepper – 1 pound ground beef – 1 1/2 cups beef broth – 2 teaspoons Worcestershire sauce – 2 teaspoons hot sauce, or to taste – 8 ounces spaghetti noodle – 1 (10 ounce) can diced tomatoes with green chiles (such as Ro-Tel® Original) – 1 (14.5 ounce) can fire roasted tomatoe – 1 (4 ounce) can tomato sauce – 1/2 cup shredded sharp Cheddar cheese – 3 green onions, sliced, or as needed for garnish

Cook bacon in a large cast iron skillet over medium-high heat for 7 minutes, rotating periodically, until slightly crisp. Take bacon slices to a paper towel-lined platter. Crumble and set aside bacon after it cools.  


Saute onion in bacon oil for 3 minutes. Add salt, pepper, and garlic. Stir garlic for 30 seconds to aromatic.  

Use ground beef. Stir beef for 5 minutes until crumbled and no longer pink. Stir in beef broth, Worcestershire sauce, and spicy sauce on medium-low heat. Add 1/2 of the crumbled bacon.  

Cut spaghetti in half. Separate noodles and scatter over ground beef. Over noodles, pour green chile tomatoes, fire-roasted tomatoes, and tomato sauce. Cover and cook 20 minutes.  

Stir pasta and sauce without the lid. Evenly sprinkle shredded cheese over mixture. Add leftover bacon. Cover and melt cheese for 5 minutes. Add green onions and serve immediately.

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