I made this dish for Robby so I used a gluten free pasta but this is great using regular pasta as well. This dish has all the components of a bacon cheeseburger without the bun. Easy to make and delicious. We can’t get to our grill with the snow and really cold weather, so this was a great way to get those flavors and staying warm inside! Nice and hearty to fill you up, Add a salad and dinner is done!
INGREDIENTS
- 8 ounces gluten-free pasta or any pasta you like.
- 4 slices of bacon
- 1 pound ground beef
- 1 can 14.5 ounce diced tomatoes
- 1/4 cup ketchup
- 2 Tablespoons yellow prepared mustard
- 1 teaspoon chili powder
- pinch of salt
- pinch of pepper
- 1 cup shredded Monterey Jack cheese
Prepare macaroni according to package directions for al Dante. Drain into a colander and set aside. While macaroni is cooking, sauté the bacon in a large skillet over medium heat until crispy. Add the beef to the skillet, brown and crumble beef until no longer pink. Add tomatoes, ketchup
Enjoy!
