Ingredients
The following ingredients have 4 Servings
- 12 oz thin spaghetti
- 8 slices bacon
- 1 lb ground beef
- 1 yellow onion, diced
- 2 tablespoons Worcestershire sauce
- 1 (15 oz) can red kidney beans, drained
- 1 (14 oz) can tomato sauce
- 1 (14 oz) can fire roasted tomatoes
- 2 tablespoons chili powder
- 3 cups cheddar cheese, grated and divided
- Kosher salt and freshly ground black pepper, to taste
- Pickled jalapeno slices, as needed
- Green onions, sliced, as needed
Instruction
- Preheat oven to 350°F.
- Cook the pasta according to package directions. Drain and set aside.
- In a large oven-proof skillet, cook the bacon over medium-high heat until crisp. Remove to paper towel lined plate to drain. Once cool enough to handle, crumble bacon.
- Reserve 3 tablespoons bacon drippings in skillet, then add the ground beef and onion. Cook until beef is no longer pink.
- Lower heat to medium-low, and stir in Worcestershire sauce, kidney beans, tomato sauce and tomatoes, and chili powder. Let simmer 5 minutes.
- Stir in pasta and crumbled bacon, reserving 2 tablespoons for topping. Stir in half of the cheese until melted and adjust seasoning as needed.
- Top with remaining cheese and jalapeno slices. Bake until cheese is golden brown and bubbly, about 30 minutes. Serve with reserved bacon and green onion. Enjoy!
