Bacon Cheeseburger Pasta
This dish combines smoky bacon, lean ground beef, elbow pasta, and a rich tomato-cheddar sauce for a comforting and hearty meal perfect for any dinner.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet 10-12 inch for cooking bacon and beef
- 1 slotted spoon optional, to remove bacon
- 1 lid to cover skillet when melting cheese
Ingredients
- ½ pound elbow pasta cooked and drained
- ½ pound center cut smoked bacon diced into ½ inch pieces (approx 6-7 slices)
- 1 pound lean ground beef 93%-7% fat
- 21.5 ounces condensed tomato soup two 10.75-ounce cans
- 2 cups shredded cheddar-jack cheese blend
Instructions
- Cook elbow pasta in boiling water according to package instructions, then drain and set aside.
- In a large skillet over medium heat, cook diced bacon for 10-12 minutes until fat renders and bacon is crispy, stirring often.
- Remove bacon with a slotted spoon and place on paper towels to drain excess fat; discard excess rendered fat from skillet.
- Increase skillet heat to medium-high and cook ground beef for 5-7 minutes until no longer pink.
- Add condensed tomato soup, cooked bacon, and drained pasta to the skillet with beef; stir to combine.
- Top mixture with shredded cheddar-jack cheese, cover with lid, and heat for 2-3 minutes until cheese melts.
- Remove lid, stir melted cheese into the mixture, then remove skillet from heat.
Notes
- Use quality condensed tomato soup for best flavor.
- Adjust salt and pepper after tasting before adding cheese.
- Colby-jack or mild cheddar are good cheese alternatives.
- Short pasta varieties can substitute elbow macaroni.
- Use lean ground beef to reduce excess fat; drain if needed.