Bacon Cheeseburger Cavatappi

 

Use Indiana Grown ingredients to create a hearty meal!  This cavatappi is delicious and comfort food at its finest.  This recipe was well received during our Indiana Grown State Fair Culinary Competition.

 

Ingredients
1/2 red and 1/2 green sweet pepper cut into thin strips (divided)
2 Tbsp Health Hoosier Canola Oil
1 Tbsp water
1 lb Indiana Kitchen bacon
2 lbs ground beef
1 medium onion, diced
1 Tbsp + 2 tsp red pepper flakes, divided
2 Tbsp +2 tsp seasoned salt, divided
1 tsp black pepper
1 can Red Gold petite diced tomatoes with cilantro and lime
1 can Red Gold petite diced tomatoes with garlic and onion
1 Tbsp sugar
3/4 cup Traders Point Creamery whole milk
1 lb box cavatappi macaroni
1 can fiesta cheese soup
1 1/2 cup shredded Colby cheese, divided

Directions:

Preheat oven to 375 degrees.  Place bacon in a single layer on a large cookie sheet.  Bake until crisp, about 18 minutes.  Immediately remove from pan to a rack lined with paper towels to drain.

Place peppers, oil, and water in a medium skillet.  Cook over medium/low heat until barely tender.  Add salt and pepper to taste.

Place ground beef in large skillet with onions and 2 Tbsp seasoned salt, 1 tsp pepper, and 1 Tbsp red pepper.  Brown and drain.  Add in diced tomatoes.  Stir and simmer uncovered on low heat.  Stir in 1/2 of the drained peppers and add in 2 Tbsp sugar.  Crumble 1/4 of the bacon and add to the ground beef.  Add additional seasoning to taste.

Place cavatappi in 3 quart sauce pan and add enough water to cover.  Add 2 tsp seasoned salt.  Bring to a boil, then lower heat to medium.  Cook until barely tender, drain, then return to pot.  Add in the can of soup, milk, and shredded cheese.  Crumble 1/4 of the bacon and add to cavatappi and cheese.  Add 1/2 tsp red pepper flakes.

Pour cavatappi and cheese into a 2 1/2 quart baking dish.  Scoop a cup of meat mixture onto center of cavatappi and stir down through center only to within 1 1/2 inches from edge.  Place more meat in center on top of cavatappi leaving the 1 1/2 inch edge all around.  Decorate with remaining peppers, shredded cheese, and bacon.  Bake in oven for 10 minutes.

, , , ,

No comments yet.

Leave a Reply

Indiana Grown