Cowboy Spaghetti Bake

By sklesley

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

Details

Servings 1
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

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.