Cowboy Spaghetti

Cowboy Spaghetti is a hearty pasta recipe loaded with bacon, ground beef, Rotel diced tomatoes and green chilies, tomato sauce, barbecue sauce, shredded cheese and chopped green onions. Cowboy Spaghetti is a fun change from Italian spaghetti with a sauce made from a tomato sauce and barbecue sauce.

Ingredients:
12 oz spaghetti noodles
8 slices bacon
1 lb lean ground beef
1 cup diced yellow onions
1 tbsp garlic puree
15 oz tomato sauce
½ cup barbecue sauce
½ tsp salt
½ tsp pepper
10 oz Rotel diced tomatoes and green chilies, drained
1½ cups shredded mozzarella and cheddar cheese blend
¼ cup chopped green onions

Instructions:
Cook the spaghetti according to the directions on the package.
Drain and set aside.
While the spaghetti is cooking chop up the bacon.
Place the chopped bacon in a large oven safe skillet over medium-high heat.
Cook the bacon until it is crispy.
Use a slotted spoon to transfer the cooked bacon pieces to a paper towel lined plate.
Add the ground beef to the skillet with the bacon grease.
Crumble the ground beef well as it cooks.
Cook the ground beef until no pink remains.
Drain all of the grease from the pan.
Reduce the heat to medium-low.
Add the diced onions and garlic puree to the pan with the ground beef.
Stir well and allow the onions to cook for a few minutes.
Add the tomato sauce and barbecue sauce to the pan.
Stir well.
Add the salt and pepper.
Stir well again.
Add the Rotel to the pan.
Add half of the cooked bacon pieces to the pan.
Stir well.
Add the cooked spaghetti to the pan.
Stir until all of the spaghetti is coated in the sauce mixture.
Sprinkle the shredded cheese on top of the spaghetti.
Sprinkle the remaining cooked bacon pieces on top of the cheese.
Place the skillet under the broiler for a few minutes to melt the cheese.
Once the cheese is melted remove the skillet from the oven.
Sprinkle the chopped green onions on top.
Serve and enjoy.

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