Description
A hearty and flavorful Cowboy Spaghetti recipe featuring a savory ground beef and vegetable tomato sauce seasoned with chili powder and cumin, served over tender spaghetti and topped with shredded cheddar cheese. This dish is perfect for a comforting family meal ready in just 35 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
Tomato Sauce and Seasonings
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Pasta and Garnish
- 8 oz spaghetti
- Shredded cheddar cheese, for topping
Instructions
- Brown the Beef and Sauté Vegetables: In a large skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat if needed, then add the chopped onion, green bell pepper, and minced garlic. Continue cooking until the vegetables are tender and fragrant.
- Prepare the Sauce: Stir in the diced tomatoes, tomato sauce, diced green chilies, chili powder, cumin, salt, and pepper into the skillet with the beef mixture. Bring to a simmer and cook uncovered for 15 minutes to blend the flavors and thicken the sauce.
- Cook the Spaghetti: While the sauce simmers, cook the spaghetti in boiling salted water according to the package instructions until al dente. Drain well.
- Assemble and Serve: Plate the cooked spaghetti and ladle the cowboy beef sauce over the top. Sprinkle with shredded cheddar cheese before serving for a classic cheesy finish.
Notes
- For spicier flavor, add more diced green chilies or a pinch of cayenne pepper.
- You can substitute ground turkey or chicken for a leaner option.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the microwave.
- If preferred, use a low-fat cheddar cheese or omit cheese for a lower-fat dish.
- Make sure to salt the pasta water to enhance the flavor of the spaghetti.
