Southwestern Mexi-Ghetti

INGREDIENTS 

• 6 slices thick-cut bacon, chopped

• 1 small yellow onion, chopped

• 1 – 4 oz can of Green Chiles

• 1 pound lean ground beef

• 1 package taco seasoning mix

• 1/2 teaspoon sea salt

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can fire-roasted or regular diced tomatoes

• 1 pound spaghetti

• 1 cup grated sharp cheddar cheese

• 1 green onion, thinly sliced, for garnish

DIRECTIONS

Add the bacon to a large Dutch oven and set over medium-high heat. Cook, stirring often, until the bacon is browned and crispy, 7 to 9 minutes. 

With a slotted spoon, transfer the crisped bacon to a large, paper towel-lined plate. Keep 1 tablespoon of the drippings in the Dutch oven.

Reduce the heat to medium. Add the onion and jalapeños to the Dutch oven and cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and cook, stirring often, until browned and crumbly, about 5 minutes. 

Stir in the taco seasoning and salt until well combined, then add the canned crushed and diced tomatoes. Raise the heat to medium-high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.

While the sauce is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook to al dente according to package instructions. Reserve 1 1/2 cups of the pasta water and drain.

Remove the sauce from the heat and stir in the cooked spaghetti. Stir in the reserved pasta water 1/4 cup at a time until the sauce clings to the pasta (you may not need all of the reserved pasta water). 

Divide evenly between bowls, top each with the cheese, the reserved cooked bacon, and the green onion, and serve.