Ingredients :
- 1 package spaghetti
- 8 bacon strips, chopped
- 1-1/2 pounds lean ground beef
- 1 large onion, chopped
- 1 can kidney beans, rinsed and drained
- 1 can tomato sauce
- 1 can chili-seasoned diced tomatoes and green chiles, undrained
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3 cups shredded pepper jack cheese, divided
- Chopped green onions, optional
Directions :
- Preheat oven to 350°. Cook spaghetti according to package directions.
- In a 12-in. cast-iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in beans, tomato sauce, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
- Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with remaining bacon, and green onion if desired.
