Are you seeking a fresh and exciting pasta dish that moves beyond the usual spaghetti sauce? Try Cowboy Spaghetti- it’s full of flavor, easy to make, and perfect for busy schedules!
Change up the boring with this Cowboy Spaghetti!
Is your family tired of boring spaghetti? I know I can get into a rut and need some inspiration occasionally. I love dishes that pack a lot of flavor and are super easy to make, but most of all, use pantry staples.
This pasta dish is ideal for busy weeknights and transforms an ordinary dinner into a comforting and delicious experience that your whole family will enjoy.
A few other quick and easy meals you should try are my Tuna Alfredo, Hamburger Stew, or Slow Cooker Southwest Chicken.
How to make this easy pasta dish!
1. Cook the pasta.
2. Fry the bacon.
3. Brown ground beef and onion. Be sure to use lean ground beef or drain off excess fat.
4. Add the seasonings, tomatoes, beans, chiles, and cream cheese. Make sure your cream cheese is soft so it mixes in smoothly!
5. Add the pasta and bacon. Stir well, then enjoy!
Substitutions:
- Replace the cream cheese with sour cream or Greek yogurt.
- Use salsa instead of canned tomatoes.
- Try pepper jack cheese instead of cheddar or even monterey jack or colby!
- Stir in some corn or sautee bell peppers with the onion.
DID YOU KNOW….
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Cowboy Spaghetti
Ingredients
- 8 ounces (227g) dry spaghetti
- 6 strips bacon, chopped
- 1 pound (500g) lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) (425g) can black beans, drained and rinsed
- 1 (15 ounce) (425g) can pinto beans, drained and rinsed
- 1 (15 ounce) (425g) can diced tomatoes
- 1 (15 ounce) (425g) tomato sauce
- 1 (4 ounce) (113g) can green chiles
- 4 ounces (113g) cream cheese, soft
- 1 tablespoon chili powder
- 1½ teaspoons cumin
- 2 tablespoons Worcestershire sauce
- 4 ounces shredded cheddar
Instructions
- Cook spaghetti according to the package directions to al dente. Drain pasta. 8 ounces (227g) dry spaghetti
- In a large skillet (at least 12"), fry the bacon until browned and crisp. Remove from the skillet and set aside. 6 strips bacon, chopped
- Brown the ground beef and onion until beef is no longer pink. Drain grease if needed. Stir in the garlic and cook for 30 seconds. 1 pound (500g) lean ground beef; 1 small onion, chopped; 2 cloves garlic, minced
- Stir in the beans, canned tomatoes, tomato sauce, chiles, cream cheese, chili powder, cumin, and Worcestershire. Season with salt and pepper to taste. 1 (15 ounce) (425g) can black beans, drained and rinsed; 1 (15 ounce) (425g) can pinto beans, drained and rinsed; 1 (15 ounce) (425g) can diced tomatoes; 1 (15 ounce) (425g) tomato sauce; 1 (4 ounce) (113g) can green chiles; 4 ounces (113g) cream cheese, soft; 1 tablespoon chili powder; 1½ teaspoons cumin; 2 tablespoons Worcestershire sauce
- Stir in the cooked spaghetti and reserved cooked bacon. Garnish with shredded cheddar. 4 ounces shredded cheddar
Notes
- STORAGE: Store cooled leftovers in an airtight container for up to 3 days.
- FREEZER-FRIENDLY: Freeze completely cooled leftovers in a freezer-safe container for up to 3 months.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.