Cowboy Pasta

Total Time Prep: 15 min. Bake: 20 min.
Yield 10 servings
Test Kitchen Approved
Hearty, savory and easy to enjoy, cowboy pasta will satisfy all the big eaters in the house.

Ingredients

  • 8 ounces medium pasta shells
  • 5 bacon strips, chopped
  • 1 pound ground beef
  • 1 medium red onion, chopped
  • 1 medium green or sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 2 cups frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1-1/4 cups buttermilk
  • 4 ounces cream cheese, cubed
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese

Directions

  1. Cook pasta according to package directions. Drain; set aside.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings.
  3. In the same pan, cook beef, onion and green pepper over medium heat until meat is crumbly and no longer pink; drain. Add garlic; cook and stir until fragrant, 2 minutes. Add corn, tomatoes, buttermilk, cream cheese, chili powder, salt, pepper and cooked pasta; stir to combine.
  4. Stir in Monterey Jack cheese and bacon pieces. If desired, sprinkle with additional chopped cooked bacon.

Nutrition Facts

1 cup: 333 calories, 16g fat (8g saturated fat), 56mg cholesterol, 456mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 18g protein.

This pasta combines ground beef, bacon, corn, tangy buttermilk and Monterey Jack cheese for an easy but hearty weeknight dinner. Add more chili powder or a chopped jalapeno to give this delicious pasta dish more of an Old West kick. —Taste of Home Test Kitchen
Recipe Creator

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