Bacon Cheeseburger Pasta

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Bacon Cheeseburger Pasta combines comfort food and convienience in one pan. Loaded with beef, bacon, and cheese and comes together in less than 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Servings:

Calories: 833kcal

Author: Jennifer Fishkind

Ingredients

½ pound elbow pasta cooked and drained according to package directions
½ pound (approximately 6-7 slices) center cut smoked bacon, cut into ½ inch diced pieces
1 pound lean ground beef 93%-7% fat
21.5 ounces (2 cans) condensed tomato soup
2 cups shredded cheddar-jack cheese blend Sargento brand

Instructions

Cook the elbow pasta in a large pot of boiling water according to package directions. Drain and set aside.
½ pound elbow pasta
To a large skillet (10-12 inches) over medium heat, add the diced bacon pieces and cook for 10-12 minutes or until the fat has rendered and the bacon is crispy. Stir often to ensure the bacon does not burn.
½ pound (approximately 6-7 slices) center cut smoked bacon, cut into ½ inch diced pieces
Using a large slotted spoon, remove the crispy bacon from the skillet and place it onto a paper towel-lined plate to absorb excess fat. Discard the excess rendered fat from the skillet, but do not clean it.
Increase the heat to the skillet to medium-high. Add the lean ground beef and cook for 5-7 minutes or until no longer pink.
1 pound lean ground beef
Add the condensed tomato soup, cooked bacon pieces, and drained elbow pasta to the skillet with the ground beef. Stir to combine.
21.5 ounces (2 cans) condensed tomato soup
Top the bacon cheeseburger pasta mixture with the shredded cheddar-jack cheese (do not stir the cheese into the mixture yet) and cover the skillet with a lid. Allow the mixture to heat through, and melt the shredded cheese, for 2-3 minutes.
2 cups shredded cheddar-jack cheese blend
Remove the lid to the skillet, stir the melted cheese into the rest of the mixture and remove from the heat.

Notes

Storage:

To Store: Leftovers can be stored in the refrigerator, in an airtight container, for up to 3 days.
To Freeze: You can freeze the cooked, and cooled bacon cheeseburger pasta in an airtight container for up to two months.
To Reheat: Thaw completely in the refrigerator before reheating. Reheat in a large skillet on medium-low heat until warmed through. You may need to add a couple tablespoons of water to the skillet to loosen the sauce.

Tips:

Be sure to use a very lean ground beef or a ground sirloin to avoid excess fat in the skillet when cooked. If you choose a higher fat blend of beef and there is a substantial amount of rendered fat remaining in the skillet when cooked, make sure to drain off most of the excess fat before adding the remaining ingredients.
Feel free to add garlic powder, onion powder, chili powder, hot sauce, or crushed red pepper flakes to spice up your meal.
If you need other bacon and noodle recipes that do not call for beef, check out my creamy bacon pasta, bacon mac and cheese, and chicken bacon ranch pasta for inspiration.

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