Preparation Steps

• Cook the elbow pasta in a large pot of boiling water according to package directions. Drain and set aside.
• In a large skillet (10-12 inches) over medium heat, add the diced bacon pieces and cook for 10-12 minutes until crispy. Stir often.
• Using a large slotted spoon, remove the crispy bacon and place on paper towel-lined plate. Discard excess fat.
• Increase heat to medium-high. Add ground beef and cook for 5-7 minutes until no longer pink.
• Add condensed tomato soup, cooked bacon, and drained pasta to skillet with ground beef. Stir to combine.
• Sprinkle shredded cheddar-jack cheese over the mixture (do not stir yet). Cover skillet and heat for 2-3 minutes until cheese melts.
• Remove lid, stir melted cheese into mixture, and serve hot.