- 1 pound dried mini pasta shells
- 1 pound Signature Farms® Hickory Smoked Bacon , diced
- 3/4 pound lean ground beef
- 1 teaspoon cumin
- pinch red pepper flakes
- salt and pepper
- 1 cup mayonnaise
- 1/4 cup Signature Kitchens® Original Barbecue Sauce
- 2 tablespoons Signature Kitchens Spicy Brown Mustard
- 2 tablespoons Worcestershire sauce
- 2 1/2 teaspoons hot chili sauce
- 1 can (15 ounce) Signature Kitchens Whole Kernel Golden Sweet Corn, drained
- 2 cups cherry tomatoes, halved
- 1 1/2 cups shredded sharp cheddar cheese
- 5 scallions, diced
Directions
- Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
- In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease.
- ...........
- Read more instructions>> Click Here
EmoticonEmoticon