Cowboy Pasta

[maybetoday]

Cowboy Pasta



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 (or more if you want it spicier)
1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Monterey Jack cheese


Directions

Cook pasta according to package directions. Drain; set aside.


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 of drippings.


In same pan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.

Add garlic; cook and stir until fragrant, 2 minutes. Add corn, tomatoes, buttermilk, cream cheese, chili powder, salt, pepper and reserved pasta; stir to combine.


Stir with Monterey Jack cheese and cooked bacon. If desired, sprinkle with additional bacon.

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