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A delicious plate of Cowboy Spaghetti served with herbs and spices.

Cowboy Spaghetti

A hearty Tex-Mex twist on classic spaghetti! Loaded with ground beef, smoky bacon, zesty tomatoes, beans, and a touch of spice, this one-pot comfort dish is perfect for weeknight dinners.
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Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz 340 g spaghetti
  • 6 slices bacon chopped
  • 1 lb 450 g ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 1 can 8 oz tomato sauce
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 cup beef broth
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced (for garnish)
  • Fresh cilantro or parsley optional garnish

Equipment

  • Large skillet or Dutch oven
  • Large pot (for spaghetti)
  • Wooden spoon
  • Colander
  • Measuring cups and spoons

Method
 

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. In a large skillet or Dutch oven, cook bacon until crisp. Remove and set aside, leaving a bit of bacon grease.
  3. Add ground beef and onion to the skillet. Cook until beef is browned and onion softened. Drain excess fat if needed.
  4. Stir in garlic, chili powder, smoked paprika, salt, and pepper. Cook 1 minute.
  5. Add diced tomatoes, tomato sauce, kidney beans, beef broth, and half the cooked bacon. Simmer 10–15 minutes.
  6. Stir in cooked spaghetti until well coated.
  7. Sprinkle with cheddar cheese and remaining bacon. Cover and let cheese melt.
  8. Garnish with green onions and fresh herbs before serving.

Notes

Swap ground beef for ground turkey or sausage for variety.
Add corn or bell peppers for extra Tex-Mex flavor.
Leftovers reheat well — great for meal prep!