First Step: Start by cooking the 6 slices of thick-cut bacon in a large Dutch oven over medium heat until it’s crisp, which takes about 5 to 7 minutes. Once done, remove the bacon and let it drain on a paper towel, but keep those flavorful drippings in the pot for the next part.

Second Step: Add the 1 pound of ground beef, 4 finely chopped garlic cloves, 1 seeded and chopped jalapeño, and 1 chopped yellow onion to the bacon drippings. Cook this mixture until the beef is lightly browned, stirring occasionally for another 5 to 7 minutes, then mix in 1 tablespoon of chili powder, 1 1/2 teaspoons of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1/2 teaspoon of black pepper.

Third Step: Pour in the 1 (28-ounce) can of crushed fire-roasted tomatoes, 1 (15-ounce) can of diced fire-roasted tomatoes with their liquid, 1 (15-ounce) can of drained and rinsed pinto beans, 1/2 cup of beef broth, and 1 tablespoon of Worcestershire sauce. Bring everything to a boil over medium heat, then lower it to medium-low and let it simmer uncovered for 15 minutes to blend those Tex-Mex flavors.

Fourth Step: While the sauce simmers, cook 1 pound of spaghetti in a large pot of salted boiling water following the package instructions. Once it’s done, drain the pasta but reserve about 1/2 cup of the cooking water to help loosen the sauce if needed. For a dietary twist, you could use gluten-free pasta here to adapt for different preferences.

Final Step: Take the sauce off the heat, then toss in the cooked spaghetti and add that reserved pasta water as needed to get the consistency just right. Serve it up hot, topped with 1 cup of shredded sharp cheddar cheese, the sliced 2 green onions, and the crispy bacon you set aside earlier. This completes your how to make cowboy spaghetti adventure, yielding a dish that serves 8 to 10 people in around 40 minutes total prep and cook time. For similar ideas, check out our easy chicken spaghetti recipe for another quick pasta option.