8 slices bacon
1 1/2 pounds ground sirloin
1 medium sweet onion diced
3 tablespoons Worcestershire sauce
1 15 ounces can light red kidney beans drained
1 14 ounces can tomato sauce
1 10 ounces can Rotel Chili Fixins Tomatoes
2 tablespoons dark chilli powder
1 tablespoon ground cumin
1 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon Mexican oregano
3 c shredded Pepper-Jack cheese divided
12 ounces thin spaghetti
pickled jalapeno slices amount to taste
sliced green onions for garnishing


Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Grease a 12-inch cast-iron skillet with vegetable oil or olive oil.

Step 3: Place a different skillet on the stove and turn the heat to medium-high.

Step 4: Add in the bacon and cook for a few minutes until crispy.

Step 5: Place the crispy bacon on a clean plate lined with paper towels to drain excess grease. Crumble into small pieces.

Step 6: Discard the rest of the bacon grease and leave about 3 tablespoons in the skillet.

Step 7: In the same skillet, add the sliced onion and ground sirloin. Cook until the meat is brown and the onion is translucent.

Step 8: Reduce the heat and add in the beans, tomato sauce, Worcestershire sauce, chilli powder, garlic salt, cumin, tomatoes, oregano, and lemon pepper. Stir until well combined.

Step 9: Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.

Step 10: Add the cooked pasta and some of the crumbled bacon into the skillet. Stir until well combined.

Step 11: Transfer 1/2 of the mixture on the bottom of the prepared skillet and sprinkle about 1 1/2 cups of cheese, then top it with jalapeno slices.

Step 12: Repeat step 11 until everything is arranged in layers.

Step 13: Place the skillet inside the preheated oven and bake for 30 to 40 minutes or until the cheese has melted completely.

Step 14: Remove from the oven.

Step 15: Sprinkle the rest of the bacon and green onions on top.

Step 16: Serve and enjoy!