Cowboy Pasta
This a great keeper in your recipe book and something you'll return to often because its deep, savory and flavor packed. It also freezes well for leftovers or make ahead meals. A real must try!
Equipment
- large skillet
Ingredients
- 4-5 Strips of Bacon crumbled
- 1 Pound Ground Beef
- 8 oz Medium Pasta Shells
- 1 Red Pepper diced
- 1 Red Onion, do not subsitute diced
- 1 ¼ Cups Buttermilk
- 2 Garlic Cloves
- 1 Cup Cheddar Cheese
- 2 Cans Whole Kernel Corn
- 1 14.5oz Can Petite Diced Tomatoes
- Salt and Pepper to taste
- 1 Teaspoon Chili Powder
- 1 8oz Package Cream Cheese
- Green Onions and more Cheddar Cheese for topping
Instructions
- Cook the pasta, drain and set aside.
- In a large skillet make bacon and set aside reserving the bacon drippings in the pan.
- Add red pepper and onion and cook over medium until tender.
- Add the ground beef and brown, adding a pinch of salt and black pepper.
- Add cream cheese, corn and diced tomatoes stir and continue over medium heat.
- Add buttermilk and chili powder, stir. Mince fresh garlic cloves adding the cheese, bacon crumbles and cooked pasta. Stir until everything is well combined bring to a boil and allow to simmer for just a few minutes.
- Serve topping with any remaining cheese and chives.
Video
Notes
Do not substitute the red onion with any other onions as it will change the entire flavor of this meal.