I have been digging all the one pot/skillet meals that have been popping up on food blogs over the last year or so. I made a One Pot Cheeseburger Casserole and it's different than this recipe, but a bit similar. I prefer this recipe to that one. I think my family does, too. Of course, there is nothing wrong with the other one. It's delicious too, but this one is definitely a favorite. I've begun to roast cherry or grape tomatoes whenever I use them because Nick & Matt don't like that version of tomatoes very much. They don't mind them roasted and neither do I. I simply toss them with a little olive oil and salt and pepper and broil (I guess I should say I broil them, huh?) them for about 5 minutes until they have browned a bit. In the pictures, you'll see I hadn't roasted them - it was my first time making the recipe. Since then we have roasted the tomatoes and it is definitely perfect on this pasta dish!
What you need:
- 1 Tbsp. olive oil
- 1 onion, diced
- 2 cloves minced garlic
- 1 lb. ground beef
- 2 cans (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 2 cans chicken broth
- 2 cups water
- 16 oz. pasta
- 8 oz. shredded cheddar cheese
- 1 cup grape tomatoes, cut in half
- 1 bunch green onions, diced
- Salt and pepper, to taste
- In a deep skillet, heat olive oil over medium high heat. Add ground beef and onion. Cook until beef is browned, crumbling as you go.
- Add garlic in last minute of cooking or so. Drain, if needed.
- Mix in diced tomatoes, tomato sauce, chicken broth, water, and pasta. Salt and pepper, to taste.
- Bring to a boil. Then cover and reduce heat. Cook for about 15 minutes or until pasta is cooked.
- Remove from heat. Top with cheese and then cover again. Let sit until cheese melts.
- Top with green onions and grape tomatoes. Serve!
Recipe from A Cedar Spoon
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