When I spotted this recipe in my Taste of Home Ground Beef Magazine, I knew that I would have to make it. In theory it sounds so yummy. Well after making last night it did not live up to the hype in my head.
8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.
In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through.
Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.
First I subbed Rigatoni for the penne because that is what I had in the pantry.
Next....the bacon. I have stainless pans and bacon just does not cook well in them. I should have went with my gut instict and just cooked the bacon in the oven on a broiler pan like I normally do. So my bacon was still pretty fatty which I do NOT like....
Then there was the canned tomato soup. I am not a fan of tomato soup never mind canned tomato soup. It really did not help this taste very well. I think it would have tasted better with just a can of plain tomato sauce.
Would I make this again? I am really not sure. If I do it will be with some minor changes.