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 diced tomatoes, drained
- 1-1/4 cups buttermilk
- 4 ounces cream cheese, cubed
- 1 teaspoon chili powder
- 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 drippings.
- In the same pan, cook beef, onion and green pepper over medium heat until meat is crumbly and no longer pink; drain. Add garlic; cook and stir until fragrant, 2 minutes. Add corn, tomatoes, buttermilk, cream cheese, chili powder, salt, pepper and cooked pasta; stir to combine.
- Stir in Monterey Jack cheese and bacon pieces. If desired, sprinkle with additional chopped cooked bacon.
