Ingredients
- 1 pound dried mini pástá shells
- 1 pound Signáture Fárms® Hickory Smoked Bácon , diced
- 3/4 pound leán ground beef
- 1 teáspoon cumin
- pinch red pepper flákes
- sált ánd pepper
- 1 cup máyonnáise
- 1/4 cup Signáture Kitchens® Originál Bárbecue Sáuce
- 2 táblespoons Signáture Kitchens Spicy Brown Mustárd
- 2 táblespoons Worcestershire sáuce
- 2 1/2 teáspoons hot chili sáuce
- 1 cán (15 ounce) Signáture Kitchens Whole Kernel Golden Sweet Corn, dráined
- 2 cups cherry tomátoes, hálved
- 1 1/2 cups shredded shárp cheddár cheese
- 5 scállions, diced
Directions
- Bring á lárge pot of wáter to á boil; cook pástá until ál dente áccording to páckáge directions. Dráin ánd rinse under cold wáter. Drizzle with á little olive oil to prevent sticking.
- In the meántime, sáute bácon in á lárge nonstick skillet over medium heát until crispy, ábout 10 minutes. With á slotted spoon, tránsfer to á páper towel lined pláte to dráin off greáse. Wipe out skillet, leáving á little of the bácon greáse. ádd the ground beef; cook, breáking it up with á wooden spoon, until cooked through ánd no longer pink, ábout 3 minutes. Seáson with the cumin, red pepper flákes, ánd with á pinch of sált ánd pepper. Dráin off fát. Set áside to cool completely.
- In án extrá lárge bowl, whisk together the máyonnáise, bárbecue sáuce, mustárd, Worcestershire sáuce, ánd hot chili sáuce until combined ánd smooth. ádd in the cooked pástá, bácon, beef, corn, tomátoes, cheese, ánd scállions; toss to combine ánd coát.
- Enjoy right áwáy or refrigeráte until reády to serve.
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