Ingredients
To create this delightful dish, here’s what you’ll need:
- 12 ounces of pasta (penne or rotini work great)
- 1 pound ground beef
- 6 slices bacon, cooked and crumbled
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
If you want to lighten things up, you can substitute Greek yogurt for mayonnaise or use ground turkey instead of beef. The beauty of Cowboy Pasta is its versatility, much like the meals my abuela used to create from whatever was on hand.
Instructions
Here’s how to bring this dish together:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, cook the bacon until crispy. Remove from the skillet and crumble once cooled.
- In the same skillet, brown the ground beef over medium heat, breaking it apart with a wooden spoon until no longer pink. Season with salt and pepper, then drain any excess fat.
- In a large bowl, whisk together the mayonnaise, barbecue sauce, Dijon mustard, and smoked paprika to create the dressing.
- Add the cooked pasta, ground beef, bacon, corn, black beans, cherry tomatoes, and shredded cheddar cheese to the bowl.
- Toss everything together until well combined and coated with the dressing.
- Adjust seasoning with more salt and pepper if needed. Garnish with chopped cilantro, if desired.
One tip from my kitchen to yours: taste as you go. Adjust the flavors to suit your palate, just as I learned from my grandmother’s intuitive cooking style.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International