Cowboy Spaghetti




Ingredients
·         8 slices bacon
·         1 1/2 lbs ground sirloin
·         1 medium sweet onion diced
·         3 Tbsp Worcestershire sauce
·         1 15 oz can light red kidney beans drained
·         1 14 oz can tomato sauce
·         1 10 oz can Rotel Chili Fixins Tomatoes
·         2 Tbsp dark chili powder
·         1 Tbsp ground cumin
·         1 tsp garlic salt
·         1 tsp lemon pepper
·         1 tsp Mexican oregano
·         3 cups shredded Pepper-Jack cheese divided
·         12 oz thin spaghetti
·         pickled jalapeno slices, amount to taste
·         sliced green onions for garnishing
Instructions
1.     Preheat the oven to 350°F. Brush the bottom and sides of a 12-inch cast iron skillet with olive or vegetable oil. Set aside. 
2.     In a separate large skillet, cook bacon over medium-high heat until crisp. Remove to paper towels to drain and crumble. Reserve 3 Tbsp drippings in skillet.
3.     add the ground sirloin and diced onion to the bacon drippings. Cook over medium-high heat until no pink remains and the onion is softened. 




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