This is an inexpensive one pan meal that combines pasta with the flavors of a cheeseburger. Cheeseburger Skillet has the official seal of approval from Pete and Andi’s youngest daughter and the rest of the grand kids love it too!
This is an easy recipe to make. You need a large skillet with a tight-fitting lid. The first four steps are the same as for so many recipes. You’ll brown and drain the ground beef, soften the onions and the garlic, and return the ground beef to the skillet.
Next add the diced tomatoes, tomato sauce, broth water, ketchup, and mustard. Give it a good stir to combine the ingredients.
Add the pasta and bring the mixture to a boil. Reduce heat to a simmer and cover the skillet. Simmer the mixture for 13 – 16 minutes (depending on how you like the pasta cooked), stirring occasionally to prevent scorching.
Turn the heat off and sprinkle 1 cup of shredded cheddar cheese over the top.
Cover the skillet again and let the cheese melt.
I serve this with a tossed green salad for a filling, complete meal.
- 1 lb. ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (8 oz.) tomato sauce
- 2 cups chicken broth
- 2 cups water
- 1/4 cup ketchup
- 1 tbsp. yellow mustard
- 1 lb. mini shell pasta, uncooked
- 1 cup cheddar cheese, shredded
- In a large skillet with fitting lid, heat the oil on medium heat and add the onion. Cook until translucent, about 3-5 minutes.
- Add the garlic and cook 1 minute more.
- Add the ground beef to the skillet, season with salt and pepper, and cook until beef is browned.
- Drain and return to skillet.
- Add diced tomatoes, tomato sauce, broth, water, ketchup and mustard and stir until all mixed together. Add the pasta then turn heat to high to bring to a boil.
- Cover the skillet and lower the heat down to medium.
- Simmer for 13-16 minutes, or until pasta is cooked.
- Turn heat off.
- Sprinkle cheese on top and cover with lid until cheese is completely melted, about 2 minutes.