Wednesday, February 18, 2015

One Pot Cheeseburger Casserole

Lately I've been craving a cheeseburger something fierce.  Although I'm not above firing up the grill in the midst of these arctic temperatures we're experiencing, it's not ideal.  But, sometimes you do what you gotta do in the name of food.

Well, you do that unless you come across a recipe that encompasses everything you love about a big, juicy burger that can be cooked indoors.  And well, I did just that.  Even better, it's a simple recipe, quick enough for those busy weeknights that can be cooked using just one pot!  Does it truly get any better?  I don't think so people.
I'm addicted to meals that only involve one pot, are quick, easy and ideal for those busy weeknights.  Or just those evenings that you don't really feel like being in the kitchen longer than 30-45 minutes.  And, a meal that doesn't leave a ton of dishes in the sink at completion.  Well, this is one of those meals that checks all those boxes.

So, enough about the ease of this dish, let's talk about how amazing it is.  If you're a sucker for a big ol' burger then you'll love this pasta.  Ground beef, juicy, sweet tomatoes, a hint of ketchup and mustard, and gooey melty cheese then this is a dish that needs to immediately enter you meal plan.
What are you waiting for?  Grab your big skillet and pile in all the ingredients.  In under 30 minutes you'll have a delicious, comforting and satisfying meal that your family will love.  Serve with a green salad and even a dill pickle spear to complete the burger experience.  You could even top with some of your favorite burger toppings to enhance the flavors; crumbled bacon, fried onions, pickled or fried jalapenos, the options are endless.

One Pot Cheeseburger Casserole

1 1/2 Pounds ground beef
1 Large onion, chopped
2 Cups chicken stock
1/4 Cup ketchup
2 Tsp dijon mustard
1 1/2 Tbsp yellow mustard
1 (14.5oz) Can stewed tomatoes (not drained)
1 (14.5oz) Can fire roasted tomatoes (not drained)
1 Can tomato sauce
Salt and pepper, to taste
1 Pound rotini pasta
1 Roma tomato (diced) or 1/4 cup grape tomatoes (quartered)
2 Green onions
1 Cup shredded Monterrey jack cheese
1/2 Cup shredded cheddar cheese


Place ground beef in a large skillet or dutch oven, crumble and allow to cook until browned.  Once the ground beef looks halfway cooked, add the onions and allow to saute until beef is cooked completely.  Drain any excess fat from the beef and return to skillet.

Add the ketchup, mustards, tomatoes, tomato sauce, chicken stock, salt and pepper and stir to combine.  Add the pasta along with 1 1/4-1 1/2 cups warm water and stir to combine.  Bring mixture to a boil, reduce to a simmer, cover and allow to cook for 13-16 minutes, until pasta is done and most of the liquid has been absorbed*.  Remove from heat, sprinkle with cheese and allow cheese to melt.  Once the cheese has melted garnish with green onions and tomatoes and serve immediately.

Recipe source: Damn Delicious

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