So here’s the thing about this recipe for Skillet Cheeseburger Pasta…I am forever trying to fix up cheeseburgers with pasta. They are perfectly made for each other, and I think they should just go ahead and move in together already. I hate to break the news to the cheeseburger roll, but three is a crowd…this is all about the cheeseburger and the pasta. So I am taking it upon myself to go one step further than my already beloved cheeseburger macaroni and cheese recipe and serve up this cheeseburger-ized pasta that you can cook up all in one skillet. Yup, cheeseburger pasta and only one pot to wash. I KNOW!
- It tastes SO much better. It not only tastes better, but it has a great consistency that you don’t get from the mushy supermarket stuff.
- You don’t need all kinds of fancy equipment. A simple food processor will do the trick – just cut a chuck steak into pieces and pulse it until it looks like, well, ground beef. If you have a Kitchen-Aid mixer they do have a nifty meat grinder that attaches to your mixer. I’ve made it both ways, and it takes about 5-10 minutes tops.
- You know exactly what you are getting when you pick out your very own chuck steak (please get one nicely marbled with fat – it adds lovely taste and texture). I like knowing this.
End of speech. Once you have whatever version of ground beef you like, brown it up in that skillet until it is nice and brown. Now add in a can of diced tomatoes, some pasta, some water and a few other things, put the lid on the pan and let the whole thing simmer until your pasta is nice and cooked.
For the final vitally important step, cover the whole thing with grated cheese and pop the lid back on for a few minutes until it looks like this…
Well, except for this one…there’s an exception to every rule!Print
- 1 pound ground beef
- 1 onion, peeled and diced
- 1 14 ounce can chopped tomatoes
- 2 teaspoons grainy mustard
- 8 ounces short pasta (ziti, penne, campanelle)
- 2 cups chicken broth
- 1 cup (or more if you like) finely shredded cheddar cheese
- 2 scallions, sliced
- Cook beef and onion in a deep skillet over medium high heat until meat is browned.
- Add tomatoes with their juices, mustard, pasta and chicken broth. Bring to a simmer, cover the skillet and cook until the pasta is tender – about 15 minutes but use the directions on the pasta you are using as a guide.
- When the pasta is tender, scatter the cheese over the top, turn off the heat, cover the skillet again and let it sit for about 2-3 minutes until the cheese is melted.
- Spoon into warmed bowls, scatter with scallions and serve!
Updated from an earlier Framed Cooks post!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!