Cowboy Pasta
Kinda spicy, kinda smoky, kinda cheesy, all kinds of delicious! Serve with a salad with ranch dressing and some blue corn tortilla chips.
Ingredients
- 12 ounces medium egg noodles
- 1 tablespoon olive oil
- 4 slices bacon
- 1 to 1½ pounds ground beef
- kosher salt and fresh ground black pepper to taste
- 1 sweet onion chopped fine
- 4 cloves garlic, minced I use the Dorot brand frozen garlic cubes from Trader Joe's
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce to taste; can use less if desired
- 1 cup beer
- 1 can Rotele tomatoes and green chiles undrained
- 1 can petite diced tomatoes undrained
- 2 cups freshly grated sharp cheddar cheese
- sliced green onions, cheddar cheese, sour cream, hot sauce for serving
Instructions
- Heat a large pot of salted water on the stove to boil for the egg noodles.When it boils, add egg noodles and cook just until al dente, or a bit underdone.
- Meanwhile, in a deep, large skillet, add the olive oil and bacon and cook over medium heat until bacon is crisp. Remove on to paper towels and set aside. Cook ground beef in skillet with leftover bacon grease. While browning, season well with kosher salt and black pepper. Stir and crumble beef and after it begins to brown, add in the onions, garlic, chili powder, Worcestershire, and hot sauce. Cook, stirring occasionally, for several minutes until beef is done and onions are soft. Pour in the beer and reduce slightly. Add in the Rotele and the diced tomatoes and cook about 5 minutes. Sprinkle in about a cup of the cheddar cheese and stir to melt and combine.
- Now add the hot cooked egg noodles into the skillet with the meat mixture and stir well.
- When ready to serve, spoon pasta into serving bowls and top with the crumbled bacon, cheddar cheese, green onions, and a dollop of sour cream. Can sprinkle on additional hot sauce, if desired. Enjoy!