Ingredients
8 ounces medium pasta shells5 bacon strips, chopped1 pound ground beef1 medium red onion, chopped1 medium green or sweet red pepper, chopped2 garlic cloves, minced2 cups frozen corn, thawed1 can (14-1/2 ounces) diced tomatoes, drained1-1/4 cups buttermilk4 ounces cream cheese, cubed1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon pepper1 cup shredded Monterey Jack cheese
Preparation
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 of drippings.
In same pan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add garlic; cook and stir until fragrant, 2 minutes. Add corn, tomatoes, buttermilk, cream cheese, chili powder, salt, pepper and reserved pasta; stir to combine.
Stir with Monterey Jack cheese and cooked bacon. If desired, sprinkle with additional bacon.
