One Pot 30-Minute Cheeseburger Pasta

All the goodness of cheeseburgers in a quick pasta dish with peas thrown in there so you get your veggies too!

I think I'm starting to edge into the recipes I started making when we first moved back in April 2020 to our new home. I cannot express how excited I was for the amount of natural lighting - it has really made taking pictures of food way easier - especially since I have gotten rid of my DSLR and am just using my phone. This recipe was a great, easy meal for the hecticness of moving. I didn't have pictures of it, but I loved it with ketchup. It was giving me a bit of tatortot casserole vibes and it needed the ketchup to make it complete!

What you need:

• 2 Tbsp. unsalted butter
• 1 1/2 lb. ground beef or turkey
• 1 small red onion, diced
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1/2 tsp. paprika
• 32 oz. beef broth 
• 2 cups milk
• 1 cup heavy cream
• 1 Tbsp. whole grain dijon mustard
• 16 oz. dried pasta
• 13 oz. frozen sweet peas
• 2 cups shredded cheddar
• Chopped chives and ketchup for serving
  

Directions:

1. In a stockpot or Dutch oven, melt butter and then crumble and cook ground beef until almost cooked through.
2. Add onion, salt, garlic powder, pepper, and paprika. Stir to combine and cook for an additional 5 minutes until beef is cooked and onion is softened.
3. Add the beef broth, milk, heavy cream, mustard, and pasta. Stir to combine and cook for 10 minutes on medium high heat. Stir often to keep pasta from sticking to the bottom.
4. Add peas and cook for another 8 minutes or until pasta has cooked through.
5. Add shredded cheese and stir until melted.
6. Serve topped with chives and ketchup, if desired.
   

Recipe from Faith, Hope, Love, & Luck

 

One Pot 30-Minute Cheeseburger Pasta

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 2 Tbsp. unsalted butter
• 1 1/2 lb. ground beef or turkey
• 1 small red onion, diced
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1/2 tsp. paprika
• 32 oz. beef broth
• 2 cups milk
• 1 cup heavy cream
• 1 Tbsp. whole grain dijon mustard
• 16 oz. dried pasta
• 13 oz. frozen sweet peas
• 2 cups shredded cheddar
• Chopped chives and ketchup for serving

Instructions

1. In a stockpot or Dutch oven, melt butter and then crumble and cook ground beef until almost cooked through.
2. Add onion, salt, garlic powder, pepper, and paprika. Stir to combine and cook for an additional 5 minutes until beef is cooked and onion is softened.
3. Add the beef broth, milk, heavy cream, mustard, and pasta. Stir to combine and cook for 10 minutes on medium high heat. Stir often to keep pasta from sticking to the bottom.
4. Add peas and cook for another 8 minutes or until pasta has cooked through.
5. Add shredded cheese and stir until melted.
6. Serve topped with chives and ketchup, if desired.

Notes:

Recipe from Faith, Hope, Love, & Luck