Cowboy Spaghetti

6 strips bacon

1 onion, chopped

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1 1/2 cups beef broth

2 teaspoons Worcestershire sauce

2 teaspoons hot sauce, or to taste

8 ounces spaghetti noodles

1 (10 oz) can diced chiles with green tomatoes (such as Ro-Tel Original)

1 (14.5 oz) can fire-roasted tomatoes

1 (4 oz) can tomato sauce

1/2 cup shredded sharp Cheddar cheese

Sliced green onions, for garnish

Place the bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until slightly crisp, about 7 minutes. Remove to a paper towel-lined plate. When cool enough to handle, crumble roughly and set aside.

Add the onion to the same skillet with the bacon grease and sauté until softened, about 3 minutes. Add the garlic, salt, and pepper. Stir until the garlic is fragrant, about 30 seconds.

Add the ground beef. Cook and stir until crumbly and no longer pink, about 5 minutes. Lower the heat to medium-low and stir in the beef broth, Worcestershire sauce, and hot sauce. Stir in half of the crumbled bacon.

Break the spaghetti in half. Scatter it over the ground beef, making sure the noodles are separated. Pour the Ro-Tel, fire-roasted tomatoes, and tomato sauce over the noodles. Cover and cook for 20 minutes.

Remove the lid and stir to combine the pasta and sauce. Smooth out the mixture and scatter the shredded cheese evenly over the top. Sprinkle with the remaining bacon. Cover and let the cheese melt, about 5 minutes. Garnish with green onions and serve immediately.