6 strips bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black 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 ounce) can Rotel
1 (14.5 ounce) can fire roasted tomatoes
1 (8 ounce) can tomato sauce
1/2 cup shredded sharp Cheddar cheese
3 green onions, sliced, for garnish
Place bacon in a large skillet and cook over medium-high heat, tossing occasionally, until slightly crisp, about 7 minutes. Remove to a paper towel-lined plate. Add onion to the same skillet with bacon grease and sauté until softened, about 3 minutes. Add garlic, salt, and pepper. Stir until garlic is fragrant, about 30 seconds. Add ground beef. Cook and stir until beef is crumbly and no longer pink, about 5 minutes. Lower heat to medium-low, and stir in beef broth, Worcestershire sauce, and hot sauce. Stir in 1/2 of the crumbled bacon. Break spaghetti noodles in half. Scatter over ground beef, making sure noodles are separated. Pour tomatoes with green chiles, fire-roasted tomatoes, and tomato sauce over noodles. Cover and cook for 20 minutes. Remove the lid and stir to combine the pasta and sauce. Smooth out mixture and scatter shredded cheese evenly over top. Sprinkle with remaining bacon. Cover and let cheese melt, about 5 minutes. Garnish with green onions.
