Description
Hearty and flavorful Cowboy Spaghetti! A delicious one-pot meal featuring ground beef, Italian sausage, beans, tomatoes, and spices, all served over spaghetti and topped with cheese, sour cream, and green onions.
Ingredients
Scale
- 1 pound ground beef
- 1 pound Italian sausage, removed from casings
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies, undrained
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 pound spaghetti
- Salt and pepper to taste
- Shredded cheddar cheese, for topping
- Sour cream, for topping (optional)
- Chopped green onions, for topping (optional)
Instructions
- In a large, deep skillet or Dutch oven, place the ground beef and Italian sausage. Cook over medium-high heat, breaking the meat apart with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion, minced garlic, green bell pepper, and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) into the skillet. Add the rinsed and drained kidney beans and pinto beans. Stir in the can of chopped green chilies (undrained).
- Sprinkle in the taco seasoning, chili powder, dried oregano, cumin, and cayenne pepper (if using). Stir well to combine.
- Bring the sauce to a simmer over medium heat. Reduce the heat to low, cover the skillet, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. Taste and adjust the seasoning with salt and pepper as needed.
- While the sauce is simmering, cook the spaghetti according to the package directions in a large pot of salted boiling water. Cook until al dente.
- Drain the spaghetti well in a colander.
- Add the drained spaghetti to the skillet with the sauce. Toss well to coat the spaghetti evenly.
- Serve immediately. Top each serving with shredded cheddar cheese, sour cream (optional), and chopped green onions (optional).
Notes
- Spice it up! Add more cayenne pepper or hot sauce for extra heat.
- Make it vegetarian: Omit the meat and add extra beans or chopped vegetables.
- Slow cooker option: Brown the meat and vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked spaghetti during the last 30 minutes.
- Freezing instructions: Let cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Add some sweetness: A tablespoon of brown sugar or molasses can add a subtle sweetness.
- Use different types of beans: Experiment with black beans or great northern beans.
- Add some corn: A can of drained corn adds sweetness and texture.
- Make it cheesy: Stir in shredded cheddar cheese or Monterey Jack cheese into the sauce during the last few minutes of cooking.
- Make Ahead Tips: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Storage Instructions: Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes