Cowboy spaghetti starts on the stovetop and finishes in the oven, giving you plenty of hands-off time to prepare a salad, or a dessert for after dinner. If you don't have a cast-iron skillet, transfer the spaghetti mixture to a 13x9-in. baking dish before putting it in the oven. —Kerry Whitaker, Carthage, Texas
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
Preheat oven to 350°. Cook spaghetti according to package directions.
In a 12-in. 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, chili powder, 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.
Cowboy Spaghetti Tips
How can you make cowboy spaghetti your own?
Try swapping in a different protein like ground turkey or ground pork for the ground beef. You can also mix up the cheeses or seasonings to your liking. Feel free to mix it up!