Tex-Mex meets Italian in this cowboy spaghetti, a hearty pasta casserole that bursts with bold flavor thanks to bacon, ground beef and savory beans.

Ingredients

• 1 package (12 ounces) spaghetti
• 8 bacon strips, chopped
• 1-1/2 pounds lean ground beef (90% lean)
• 1 large onion, chopped
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 1 can (10 ounces) chili-seasoned diced tomatoes and green chiles, undrained
• 2 tablespoons chili powder
• 2 tablespoons worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3 cups shredded pepper jack cheese, divided
• chopped green onions, optional

Directions

1. Preheat oven to 350°. Cook spaghetti according to package directions.
2. In a 12-in. cast-iron skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in beans, tomato sauce, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder.
3. Drain spaghetti; stir into skillet. Stir in 1-1/2 cups cheese and half the bacon. Top with remaining 1-1/2 cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with remaining bacon, and green onion if desired.