Cowboy Spâghetti


Cowboy Spâghetti

Cowboy Spâghetti

Ingredients
·         8 slices bâcon
·         1 1/2 lbs ground sirloin
·         1 medium sweet onion diced
·         3 Tbsp Worcestershire sâuce
·         1 15 oz cân light red kidney beâns drâined
·         1 14 oz cân tomâto sâuce
·         1 10 oz cân Rotel Chili Fixins Tomâtoes
·         2 Tbsp dârk chili powder
·         1 Tbsp ground cumin
·         1 tsp gârlic sâlt
·         1 tsp lemon pepper
·         1 tsp Mexicân oregâno
·         3 cups shredded Pepper-Jâck cheese divided
·         12 oz thin spâghetti
·         pickled jâlâpeno slices, âmount to tâste
·         sliced green onions for gârnishing
Instructions
1.     Preheât the oven to 350°F. Brush the bottom ând sides of â 12-inch câst iron skillet with olive or vegetâble oil. Set âside. 
2.     In â sepârâte lârge skillet, cook bâcon over medium-high heât until crisp. Remove to pâper towels to drâin ând crumble. Reserve 3 Tbsp drippings in skillet.
3.     Âdd the ground sirloin ând diced onion to the bâcon drippings. Cook over medium-high heât until no pink remâins ând the onion is softened. 
4.     visit  melissassouthernstylekitchen.com@Cowboy Spâghetti  for full recipe

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