Cowboy Spaghetti Variations
Use a different protein: This casserole is very flexible, so don’t be afraid to swap ingredients and tweak things to your liking. For instance, the dish would work well with ground pork or turkey instead of beef. For extra-big flavor, find a pound of uncased Mexican-style chorizo, which tastes of smoked paprika and garlic.
Swap the beans: Prefer black or pinto beans to kidney beans? That’s an easy one-to-one swap.
Change up the cheese: For less heat, use creamy Monterey Jack cheese in place of the pepper jack, or try any kind of cheddar, from mild to sharp. You could also use crumbly Cotija cheese (the same cheese used to make Mexican street corn).
Add some veg: This recipe for cowboy spaghetti would be great with some baby spinach stirred in. Fresh or frozen sweet corn would be another excellent addition.
How to Store Cowboy Spaghetti
Store your leftover casserole in an airtight container in the fridge. Because the dish has boldly flavored ingredients, a glass container is preferable—it will not pick up any lingering flavors.
How long does cowboy spaghetti last?
As with most leftovers, you can keep the leftovers from this cowboy spaghetti recipe in the fridge for up to four days.
Can you freeze cowboy spaghetti?
Yes, you can freeze cowboy spaghetti, but the pasta’s texture will be slightly different after freezing and reheating. Freeze the leftovers in individual portions, using freezer-safe containers or zip-top bags, and thaw them in the fridge overnight before using.
How do you reheat cowboy spaghetti?
You can reheat portions of cowboy spaghetti in the oven at 350°, covered with foil, or in the microwave until warmed through.
Can you make cowboy spaghetti ahead of time?
Cowboy spaghetti is best when freshly baked, but you can prepare it through Step 3 and then heat the whole casserole in the oven before serving. Store the pan of spaghetti in the fridge up to one day in advance, let it warm up on the counter for a few minutes while preheating the oven, and then bake it, covered, until the center is nice and hot and the cheese is gooey.
Cowboy Spaghetti Tips
How else can you make cowboy spaghetti?
If you don’t have a cast-iron pan to make cowboy spaghetti, use another oven-safe skillet, such as a stainless steel-clad pan. You can also cook the cowboy spaghetti recipe on the stovetop through Step 3, transfer the ingredients to a 13×9-inch baking dish, sprinkle it with cheese and then bake it as instructed.
What can you serve with baked spaghetti?
This recipe for cowboy spaghetti makes a dense, filling entree, so serve it with light veggie side dishes. Three-green salad, overnight slaw, a roasted broccoli and cauliflower combo, or baked zucchini would be perfect pairings.
Watch How to Make Cowboy Spaghetti
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.
Nutrition Facts
1 cup: 303 calories, 17g fat (8g saturated fat), 59mg cholesterol, 469mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 19g protein.
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