Cowboy spaghetti goes caveman!

Back before I started Zoning and especially before I started doing Paleo, we had a family favorite recipe. Rachael Ray's Cowboy spaghetti. Bacon, beer, fire roasted tomatoes all on top of spaghetti with melted cheddar cheese. As you can see, not really figure or paleo friendly. Tonight I re-did this recipe so that it now fits into my family's current lifestyle. Also remember, I cook in bulk so I have plenty of leftovers to freeze or eat the rest of the week. If you want less, you may want to only do half a recipe. :) I have included some vinegar based ingredients here. So if you are strict paleo and do not eat vinegar, then you may have to modify or skip this. If you modify, please let me know what you come up with!

Caveman Spaghetti Hash

6 slices of bacon
2 lbs ground beef (extra lean)
2 onions, diced
10 cloves of garlic, minced
3 tsp hot sauce (feel free to add more if you like spice)
1 tbsp cider vinegar
1 tbsp balsamic vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cumin
pinch of chili powder
sea salt
black pepper
1/4 cup tequila
2 14-oz cans of diced fire roasted tomatoes (get organic if you can, they have less crap in them)
3 Zucchini, shredded
3 Summer squash, shredded


Cook the bacon in a large skillet. Once crispy, remove, cool and crumble. Set to the side. Add ground beef to the skillet (with the delicious bacon grease in it). Crumble and cook until almost brown. Add onion, garlic. Saute for a few minutes. Add all seasonings. Taste and adjust salt and pepper to taste. Add tequila. Cook for about 5 minutes. Add tomatoes and shredded veggies. Cook until veggies are soft. Serve with crumbled bacon on top.