A quick, hearty family meal that you’ll never make the traditional way again!
Watch me make it here: https://youtube.com/shorts/TFoX5tsEEgk?feature=share
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)
- Sour Cream (optional)
Directions
- Preheat oven to 350°. Cook spaghetti according to package directions.
- In a 12-in. 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.
- Remove from heat, drain and set aside.
- Take wiped skillet and pour in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.Stir.
- Add beef and onion mixture and stir over low heat for 3-5 mins.
- 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.
- Top with a dollop of sour cream. Sprinkle with green onions and remaining bacon.