Cowboy Pasta Salad
A fun and filling pasta salad with beef, bacon, and veggies, perfect for gatherings.
Ingredients
Pasta and Meat
- 16 oz elbow macaroni Cook according to package instructions.
- 1 lb ground beef Cook until browned.
- 1 lb smoked bacon Chopped.
Vegetables and Seasonings
- 1/8 tsp pepper flakes Adjust to taste.
- 1 can sweet corn Drained.
- 1 oz black beans Drained and rinsed.
- 2 1/4 cups tomatoes Chopped.
- 1/2 cup green onion Chopped.
Cheese
- 2 cups cheddar cheese Shredded.
Instructions
Preparation
- Cook elbow macaroni according to package instructions; drain and set aside.
Cooking
- In a large skillet, heat vegetable oil over medium heat and cook the ground beef until browned. Drain excess fat.
- In the same skillet, add pepper flakes, smoked bacon, corn, black beans, tomatoes, and green onion. Stir to combine and cook for a few minutes until heated through.
Assembly
- In a large bowl, combine the cooked macaroni and the beef mixture.
- Add cheddar cheese and mix until evenly distributed. Serve warm or chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving. To make this meatless, skip the beef and bacon and add more beans and veggies.