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Cowboy Spaghetti is an extra hearty and flavorful take on classic spaghetti, with ground beef, bacon, diced tomatoes and green chilies, and cheddar cheese. Tabasco and Worcestershire sauce add a kick of heat and savory umami undertones. A quick, easy dinner for the entire family!
Calling a recipe “cowboy” can mean a lot of things, but it usually means making a dish extra hearty with the addition of ingredients like ground beef and bacon or beans. Some of my favorite examples of this are cowboy beans, cowboy stew, and cowboy casserole.
This cowboy spaghetti goes along with that general theme. It’s a twist on regular spaghetti with ground beef, bacon, and diced tomatoes, along with some extra sauces and seasonings. It’s hearty, filling, and very easy to make!
Why This Cowboy Spaghetti Is So Good
- Hearty and filling. Regular spaghetti is filling but this cowboy spaghetti takes things up a notch, by using bacon and ground beef, plus the diced tomatoes. It’s a big favorite with hungry teen boys!
- Cheesy finish. Instead of the classic parmesan sprinkled on top, this spaghetti finishes with a generous amount of shredded cheddar cheese melted on top as the final step. Yum!
- Great for busy weeknights. If you start cooking the bacon while you’re waiting for the pasta water to boil, you can have the sauce ready for the noodles around the same time they’re doing cooking. That means dinner on the table in around 30 minutes.
Ingredient Notes
Here’s an overview of the ingredients needed to make this spaghetti, including the best options and any substitutions. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Bacon – Any type of bacon works well, though I do prefer thick-cut.
- Ground beef – Opt for 80/20 lean ground beef for a good amount of flavor without too much grease.
- Aromatics – Onion & garlic.
- Salt & pepper
- Diced tomatoes – This recipe uses one can of plain diced tomatoes and one can of diced tomatoes and green chilies, to give it a kick without adding too much spice.
- Tomato sauce – Use a plain, unseasoned tomato sauce.
- Beef broth – You can also use veggie broth or water, but it won’t have the same rich flavor as using beef broth.
- Worcestershire sauce – Adds savory umami undertones.
- Tabasco hot sauce – Adds just a little kick of heat.
- Spaghetti – Or other long noodles.
- Cheddar cheese – Adds a cheesy touch to the spaghetti.
- Green onions – Add a pop of flavor and color as a final garnish.
How To Make Cowboy Spaghetti
This filling spaghetti recipe comes together in a few easy steps. The printable instructions can be found in the recipe card below.
- Make the spaghetti. Cook the spaghetti to al dente in salted water, per package instructions. Drain and set aside.
- Cook the bacon. At the same time, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate.
- Cook the beef. Add the ground beef and onion to the bacon grease. Cook until the beef is fully browned. Drain any excess grease. Stir in the garlic, salt, and pepper.
- Simmer. Pour in the tomatoes, Rotel, broth, Worcestershire sauce, and Tabasco. Stir, scraping up any browned bits from the pan, and then bring to a simmer. Reduce the heat to low, simmer for 10-12 minutes, until the sauce thickens slightly.
- Add the spaghetti. Toss the spaghetti into the skillet until coated.
- Add the cheese. Sprinkle the cheese and bacon over the top. Cover for 2-3 minutes, until the cheese melts.
- Enjoy. Garnish with green onions. Enjoy!
Tips & Variations
Here are some easy ways to customize this cowboy spaghetti recipe, along with a general tip or two.
- Do not drain the tomatoes. Neither the plain diced tomatoes or the tomatoes and green chilies need to be drained. There’s only a little broth used in this recipe, and most of the liquid for the sauce comes from the cans. Plus, it adds lots of flavor.
- Make it spicy. One teaspoon of Tabasco gives this a mild kick. If you prefer a spicier dish, increase the hot sauce to 1 tablespoon or add a pinch of crushed red pepper flakes with the garlic.
- Add beans or corn. Feel free to add to the recipe a drained can of black beans, pinto beans, or sweet corn into the sauce during the simmering step.
- Try a different meat. If you want a leaner dish, you can swap the ground beef for ground turkey or ground chicken.
Storing & Reheating Leftovers
- Fridge: Put any leftover cowboy spaghetti into an airtight container and keep them in the refrigerator for up to 3 to 4 days.
- Freezer: You can freeze this dish for up to 2 months. Let it cool completely, transfer it to a freezer-safe container. Thaw it in the fridge overnight before reheating.
- Reheat: Warm individual portions in the microwave for 1 to 2 minutes, stirring halfway through. For larger amounts, place the spaghetti in an oven-safe dish, splash a tablespoon of water or beef broth over the top to keep it from drying out, cover with foil, and bake at 350°F (177°C) for 15 to 20 minutes until heated through.
Cowboy Spaghetti
Cowboy Spaghetti is an extra hearty and flavorful take on classic spaghetti, with ground beef, bacon, diced tomatoes and green chilies, and cheddar cheese. Tabasco and Worcestershire sauce add a kick of heat and savory umami undertones. A quick, easy dinner for the entire family!
Servings: 4 to 6 people
Ingredients
- 6 slices bacon chopped
- 1 pound ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 14.5 ounces diced tomatoes undrained
- 10 ounces diced tomatoes and green chilies like Rotel, undrained
- 8 ounces tomato sauce
- 1/2 cup beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon hot sauce or to taste
- 8 ounces spaghetti noodles
- 1 1/2 cups cheddar cheese shredded
- 3 green onions sliced (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the noodles and set them aside.
- While the pasta cooks, place a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 5 to 7 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper-towel-lined plate, leaving the bacon grease in the pan.
- Add the ground beef and diced yellow onion to the hot bacon grease. Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and the onions are soft, about 6 to 8 minutes. Drain off any excess grease if desired.
- Stir the minced garlic, salt, and black pepper into the beef mixture. Cook for about 1 minute or until aromatic.
- Pour in the undrained diced tomatoes, the undrained diced tomatoes and green chilies, the tomato sauce, beef broth, Worcestershire sauce, and Tabasco. Stir everything together well, scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer, then turn the heat down to low. Let it simmer uncovered for 10 to 12 minutes so the flavors blend and the sauce thickens slightly.
- Toss the cooked spaghetti noodles into the skillet with the sauce until the pasta is completely coated.
- Sprinkle the shredded cheddar cheese and the reserved cooked bacon evenly over the top. Cover the skillet with a lid for 2 to 3 minutes until the cheese is completely melted. Remove from the heat, garnish with the sliced green onions, and serve hot. Enjoy!
Last Step:
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Notes
Store leftover cowboy spaghetti in the fridge for up to 4 days.
Nutrition
Calories: 794kcal | Carbohydrates: 58g | Protein: 44g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1702mg | Potassium: 1193mg | Fiber: 5g | Sugar: 10g | Vitamin A: 975IU | Vitamin C: 26mg | Calcium: 418mg | Iron: 6mg
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