Beer makes batters better, meat more tender, and sauces more flavorful.




8 ounces uncooked tube or spiral pasta
1 pound ground beef
6 slices bacon, diced
1 can (10.75 ounce size) condensed tomato soup, undiluted
1 cup shredded cheddar cheese
barbecue sauce, optional
prepared mustard, optional
Cook pasta according to package directions.
Meanwhile, in a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Discard drippings.
In the same skillet, cook beef over medium heat until no longer pink and drain.
Drain pasta and add to the skillet. Add soup and bacon, then heat through. Sprinkle with cheese. Cover and cook until the cheese is melted.
Serve with barbecue sauce and mustard if desired.
margjohnson
Beer makes batters better, meat more tender, and sauces more flavorful.
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