Cowboy Spaghetti Bake

 


Ingredients

  • 1
    lb uncooked spaghetti
  • Olive oil
  • 2
    slices bacon, chopped
  • 1
    onion, diced
  • 4
    jalapeño chiles, diced
  • 1
    lb lean (at least 80%) ground beef
  • 1
    tablespoon chili powder
  • Dash salt
  • 1
    can (28 oz) Muir Glen™ organic fire-roasted crushed tomatoes
  • 1/2
    cup shredded Cheddar cheese (2 oz)
  • 1/4
    cup sliced green onions (4 medium)
  • 1/4
    cup pickled jalapeño chiles

  • Steps

1 Heat large stockpot of water to boiling. Once water is boiling vigorously, add generous dash of salt and the spaghetti. Cook about 3 minutes less than cooking time stated on box. Drain; return to stockpot. Toss spaghetti with a drizzle of olive oil; set aside.

    2 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with olive oil cooking spray.

      3 In deep 10-inch skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, remove bacon from skillet; drain on paper towel-lined plate. Set bacon aside.

        4 Pour off all but 2 teaspoons bacon drippings from skillet. Add onion and diced chiles to drippings; sauté over medium heat about 2 minutes. Add beef; cook 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked. Add chili powder and dash salt; stir to combine. Stir in tomatoes. Heat to a simmer. Taste sauce for salt; add more if needed. Cover; simmer 15 minutes longer. Remove from heat.

          5 Add sauce to spaghetti in stockpot; toss. Spread in baking dish. Top with cheese, green onions, pickled chiles and reserved bacon.

          6 Bake 15 to 20 minutes or until cheese is melted and bubbly.

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