Spageti Koboi

Instructions

1. Cook the 8 ounces dry spaghetti noodles according to package instructions to al dente. Drain the pasta and set aside.
2. In a large skillet over medium-high heat, add 6 slices chopped bacon pieces. Cook until browned and crisp, about 7 minutes. Remove with a slotted spoon and set aside.
3. Returning to the skillet, add 1 pound lean ground beef and ½ cup diced onion, diced. Cook until the meat is no longer pink and the onion is softened.
4. Add 2 cloves minced garlic, then stir and cook for 30 seconds until fragrant.
5. Stir in 1 tablespoon chili powder, 2 tablespoons Worcestershire sauce, 1 (15-ounce) canned Rotel tomatoes, 1 (15-ounce) canned tomato sauce, and salt and pepper. Stir to combine.
6. Add the cooked spaghetti noodles and bacon pieces to the meat mixture, then toss to combine.
7. Sprinkle with 1 ½ cups shredded cheddar cheese and gently toss it into the noodles. Cover and let the cheese melt for about 5 minutes.  Garnish with toppings like green scallions and jalepeño, then enjoy!