COWBOY SKETTI

Welcome back to 'LET'S COOK' and the best of Christmas wishes to you and your family.

 COWBOY SPAGHETTI

NOTE: A complete Index of all of our posts is available HERE

Today is the day before the BIG Day, so it's time for the final blog of the year.

Usually before Christmas I like to go to some comfort food. And what says comfort more than Sketti ?

So, let's get comfortable.

I love sketi in any form. My favorite is Carolyn's Chilli Sketti , and this recipe is similar in nature.

We found this at the Taste Of Home web site and thought we would give it a try. 

One thing stood out about this recipe. That was using kidney beans. Usually I would not add them, but I always try to follow the recipe as closely as possible.

So, let's grab an adult beverage and get started.

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.

(I opted for a different skillet)

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

4. Stir pasta and meat mixture into a 9x13 greased baking dish. 

(Stir it all up)

No, NOT the record.

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, if desired, green onions.

Cowboy spaghetti is pretty hearty, so pair it with lighter sides like garlic bread or salad with corn chips.

I opted for some garlic bread.

Let's EAT !!!

So how was it?

The recipe did not say to DRAIN the bacon grease or the grease from browning the ground chuck. 

Not draining the grease may have added to the flavor. I am not 100% convinced. I thought it was a bit on the 'greasy' side.

I also thought it needed a bit more taste, so I added a can of Mushrooms.

SO, if I had to do it all over?

1) I would drain the grease.

2) I would leave out the beans.

3) Definitely add the mushrooms.

And the bigger question. WOULD I MAKE THIS AGAIN?

I have to admit that if I had a hankering for sketti with a kick, I would go with Carolyn's Chilli Sketti. (It is just a better recipe.)

But go ahead and give this one a try. It may surprise you.

Side Note: You can refrigerate the cowboy spaghetti in an airtight container for 2 to 3 days. Remember, you can also portion any leftovers into single servings and freeze. 

Nutrition Facts (from A Taste Of Home)

1 cup: 303 calories, 17g fat (8g saturated fat), 59mg cholesterol, 469mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 19g protein.

So that it for 2023. May your 2024 be bright, healthy, and Happy. We'll see you next year!!!

God Speed, Mother Nature.