There are as many recipes for a dish called cowboy spaghetti as there are versions of chili out there, so it's no surprise that my family has one too. And we begin by tossing the spaghetti for linguine and giving it a new name! And the changes don't stop there. A bit more spice and a lot more in the way of vegetables find their way into this fun meal when it's served at my house.
Now, my house doesn't need to be the same as your house. Feel free to mix and match ingredients and especially add-ins to suit what you have on hand, what your family prefers, and who is sitting around the table with you. Want to stretch this one a bit? Grab a zucchini or three and add diced zucchini in with the onion, corn, and kale! Want a lot of heat? Add a diced hot pepper (seeds included) right about then too. You get the idea.
Cornbread or even corn chips are often served alongside this pasta dish at my house. In summer, slices of juicy melon also often make an appearance. Condiments like hot sauce, extra chopped onions and peppers, sour cream, and diced avocado are often on the table as well. However you decide to serve it, share some laughter, smiles, and good food and enjoy!
Cowboy Linguine
- 1 package (12 ounces) linguine
- 4 bacon strips, chopped
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 cup frozen corn, thawed
- 1 cup chopped kale, spinach, or other hearty greens
- 1 can kidney beans, rinsed and drained
- 2 cups tomato sauce
- 1 can chili-seasoned diced tomatoes and green chiles, undrained
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½-1 teaspoon ground chipotle pepper
- 3 cups shredded cheddar cheese, divided
- Pickled red onions or chopped green onions, optional
Preheat the oven to 350°F. Boil the pasta according to the package directions. Keep warm and undrained.
In a 12-inch skillet, cook the bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add the beef and onion to the drippings. Cook and stir until the beef is no longer pink, 5-7 minutes. Stir in the corn, greens, beans, tomato sauce, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, and chipotle pepper.
Drain the pasta; stir into the skillet. Stir in 1 ½ cups of the shredded cheese. Top with the remaining 1 ½ cups of shredded cheese and the bacon. Bake until heated through, 20-25 minutes. Sprinkle with the pickled red onion or chopped green onions, if desired. Serve hot with hot sauce.
- Yields: 6-8 servings
- Preparation Time: 45 minutes