Easy Cowboy Spaghetti

This Easy Cowboy Spaghetti is a hearty, one-pot family dinner made with smoky bacon, ground beef, beans, and spaghetti cooked right in the sauce. It is one of those cozy meals my daughter and I love making together, simple enough for busy nights and special enough to save in our family cookbook.

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Course: Dinner

Cuisine: American

Keyword: Cowboy Spaghetti, easy cowboy spaghetti, Family Dinner Recipe, ground beef spaghetti, one pot spaghetti

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 620kcal

Cost: $15

Equipment

1 Large deep skillet or Dutch oven High sides help cook the pasta evenly in the sauce
1 Wooden spoon Gentle on cookware and perfect for stirring pasta
1 Slotted spoon Useful for removing crispy bacon
1 Cutting board
1 Sharp knife

Ingredients

For the Meat and Vegetables

8 slices thick cut bacon chopped
1.5 lb ground beef 80/20 blend
1 large onion diced
1 medium green bell pepper diced
2 jalapeno peppers seeded and diced
4 cloves garlic minced
1 teaspoon salt
0.5 teaspoon black pepper

For the Sauce and Pasta

28 oz fire roasted diced tomatoes
15 oz tomato sauce
2 tablespoon tomato paste
2 cups beef broth
2 tablespoon Worcestershire sauce
15 oz pinto beans drained and rinsed
12 oz spaghetti broken in half
2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper optional

For Topping

2 cups sharp cheddar cheese shredded
0.5 cup sour cream
4 green onions sliced

Instructions

Cook the chopped bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and leave some grease for flavor.
Add the ground beef to the skillet and cook, breaking it up, until browned. Season with salt and black pepper.
Stir in the onion, green bell pepper, and jalapeno peppers. Cook until softened, then add the garlic and sauté briefly.
Add chili powder, cumin, smoked paprika, cayenne pepper, and tomato paste. Stir until combined and fragrant.
Pour in beef broth, Worcestershire sauce, fire roasted diced tomatoes, and tomato sauce. Bring to a gentle boil.
Add the spaghetti directly into the sauce. Stir and simmer until pasta is tender and sauce thickens.
Stir in the pinto beans and half of the cooked bacon. Let everything warm through.
Sprinkle sharp cheddar cheese on top. Cover and let it melt, then serve with sour cream and green onions.

Notes

This cowboy spaghetti freezes beautifully for up to 3 months.
For a milder version, skip the jalapenos and cayenne.
Ground turkey or chicken can replace ground beef if desired.
Leftovers taste even better the next day and reheat well with a splash of broth.

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