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 and cook for 10-12 minutes until crispy. Stir often.
• Remove bacon with a slotted spoon and set on paper towels. Discard excess fat from the skillet.
• 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 the skillet. Stir to combine.
• Sprinkle shredded cheese over the mixture, cover, and heat for 2-3 minutes until cheese melts.
• Remove from heat, stir to distribute cheese, and serve hot.