Ingredients
→ Pasta
½ pound elbow pasta, cooked and drained according to package directions
→ Meat and Protein
½ pound (approximately 6-7 slices) center cut smoked bacon, cut into ½ inch diced pieces
1 pound lean ground beef (93%-7% fat)
→ Sauce
21.5 ounces (2 cans) condensed tomato soup
→ Cheese
2 cups shredded cheddar-jack cheese blend
Steps
In a large pot of boiling water, cook elbow pasta according to package directions. Drain and set aside.
In a large skillet (10-12 inches) over medium heat, cook diced bacon for 10-12 minutes, stirring often, until the fat renders and the bacon is crispy.
Use a slotted spoon to transfer cooked bacon to a paper towel-lined plate. Discard rendered fat from the skillet, but do not clean it.
Increase the heat in the skillet to medium-high. Add ground beef and cook for 5-7 minutes until fully browned and no longer pink.
Add condensed tomato soup, cooked bacon, and drained pasta to the skillet with the ground beef. Stir to combine.
Top the mixture with shredded cheddar-jack cheese. Cover the skillet and allow the cheese to melt for 2-3 minutes.
Remove the lid, stir melted cheese into the mixture, and remove skillet from heat.
Required Tools
- Large pot
- 10-12 inch skillet
- Slotted spoon
- Paper towels