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One Pot Cheeseburger Pasta Skillet

A delightful dish combining all the flavors of a classic cheeseburger in a quick and easy pasta meal, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Ground Beef Opt for lean ground beef (85/15 or 90/10) to reduce excess grease. Ground turkey or chicken can be substituted.
  • 1 medium Yellow Onion, finely chopped Provides aromatic sweetness. Can reduce amount or use onion powder.
  • 3-4 cloves Garlic, minced Fresh garlic is best; garlic powder can be used in a pinch.
  • 12 oz Uncooked Pasta Medium shells, rotini, elbow macaroni, or cavatappi work well.
  • 1 can (14.5 oz) Diced Tomatoes, undrained Adds moisture and classic tomato flavor. Can use diced tomatoes with green chilies for kick.
  • 3 cups Beef Broth Infuses the pasta with rich flavor. Low-sodium is recommended.
  • 1/2 cup Ketchup Essential for the cheeseburger tang.
  • 2 tablespoons Yellow Mustard Adds cheeseburger zest.
  • 1 tablespoon Worcestershire Sauce Deepens savory notes.
  • 1 teaspoon Salt Adjust based on the saltiness of your broth.
  • 1/2 teaspoon Black Pepper Freshly ground offers the best flavor.
  • 2 cups Shredded Cheddar Cheese Use sharp cheddar or other cheese types for variety.
  • 4 oz Velveeta or Processed Cheese, cubed (optional) Recommended for extra creaminess.
  • 1 tablespoon Olive Oil or Vegetable Oil For browning the beef and sautéing aromatics.
Optional Garnishes
  • Chopped fresh parsley For garnish.
  • Sliced green onions For garnish.
  • Crumpled cooked bacon For garnish.
  • Diced pickles For garnish.
  • Sprinkle of sesame seeds For garnish.

Method
 

Preparation
  1. Start by chopping the onion and mincing the garlic. Measure out all your ingredients.
Cooking
  1. Heat the oil in a large skillet over medium heat. Add in the ground beef, onion, and garlic. Cook until the beef is browned, around 5-7 minutes.
  2. Drain any excess fat if necessary.
  3. Pour in the diced tomatoes (with juice), beef broth, ketchup, mustard, Worcestershire sauce, salt, and black pepper. Stir everything together.
  4. Add the uncooked pasta, making sure it’s submerged in the liquid. Bring it to a boil, then reduce to a simmer. Cover and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.
  5. Once the pasta is cooked, remove the skillet from heat. Stir in the shredded cheddar cheese until melted and creamy. If using, add the Velveeta or processed cheese and mix well.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth or water if dry. Consider adjusting spices for more heat or adding vegetables like diced bell peppers or frozen peas for nutrition.