- 1 lb lean ground beef
- 4 slices turkey bacon
- 1 14.5 oz can fire roasted tomatoes with garlic
- 1 14.5 oz can corn, drained
- 1 red bell pepper
- 1 cup sliced mushrooms
- 1/2 cup shredded sharp cheddar
- 1 tsp chopped fresh spicy basil
- 2 tbsp Worcestershire
- 1/2 tsp kosher salt
- 1/4 tsp cracked pepper
- Tabasco to taste
- 8 oz spaghetti, cooked al dente
Blacken your bell pepper on the grill for about 10 minutes, turning occasionally. Remove from grill and dice. In an iron skillet, cook the bacon on the grill in a bit of olive oil until crisp. Drain on a paper towel. Brown your ground beef. Add the salt, pepper and 1 tbsp of the Worcestershire. Remove the beef and add the corn. Cook until lightly browned. Add the mushrooms and cook for about 5 minutes, stirring occasionally. Add in the roasted pepper. Cook again for 5 minutes. Next, add in the beef, bacon, 1 more tbsp of Worcestershire, and Tabasco. Cook for about 10 more minutes. Serve on a bed of spaghetti pasta. Top with a little cheese and fresh spicy basil.
This spaghetti is just bursting with smoky, fire roasted goodness!
