- 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