Cowboy Spaghetti
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Ingredients
- 1 pound spaghetti
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped (optional)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes and green chilies
- 2 tbsp chili powder
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- ½ tsp garlic powder
- Salt and black pepper to taste
- 2 cups shredded cheddar cheese
Instructions
- Prepare the spaghetti according to package directions; drain.
- Brown the ground beef in a large skillet or Dutch oven over medium-high heat. Drain any excess grease. Add the chopped onion (and green bell pepper, if using) and cook until softened.
- Stir in the kidney beans, tomato sauce, diced tomatoes with green chilies, chili powder, Worcestershire sauce, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Stir in the cooked spaghetti and half of the shredded cheddar cheese. Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining cheddar cheese.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.