Cowboy Spaghetti
To tell the truth, I have no idea what cowboys ate .. or do eat. This dish just reminded me of something they would eat. I threw this together and it was a hit with the family! The sauce is reminiscent of cross between a less liquid chili and a taco-y kind of mix - if that makes any sense? Any who - I hope your family enjoys it as much as mine! :)
Servings: 8 servings
Ingredients
For the sauce
- 2 pounds ground beef
- 1 large onion chopped
- 1 green pepper seeded and chopped
- 2 cans diced tomatoes, undrained 15 oz. each
- 1 can Ro-Tel tomatoes, undrained 10 oz.
- 1 can tomato sauce 8 oz.
- 1 can black beans, drained 15 oz.
- 3 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon oregano
- pinch cayenne powder optional
- spaghetti noodles
Suggested toppings
- shredded Cheddar cheese, sour cream, black olives, green onions, avocados, chopped tomatoes, crushed Fritos
Instructions
- In a large skillet, brown and crumble the beef with the onion and green pepper until the meat is no longer pink. Drain if necessary. Add remaining sauce ingredients and cook over medium-low heat for 20-25 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
- To serve, top cooked noodles with sauce and any desired toppings.
Notes
- Customize the dish by trying new types of beans or plain tomatoes without peppers!
Nutrition
Calories: 407kcal | Carbohydrates: 24g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 897mg | Potassium: 1079mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1358IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 6mg
