Cheeseburger Pasta Toss Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture. , Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch skillet, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
• Reduce heat to medium. Stir cheese spread, milk and garlic salt into beef; continue stirring until cheese is melted and mixture is well blended. Stir in pasta and tomato. Sprinkle with Cheddar cheese; cover 2 to 3 minutes or until cheese is melted.

Steps:

• In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
• Pour in the beef broth and one cup of water and bring to a simmer.
• Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
• Pour in the milk and cheese. Stir until the cheese has melted.
• Serve garnished with some sliced green onions
• Enjoy!

Steps:

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
• Serving Suggestion: Serve with carrot & celery sticks with ranch dressing for dipping. For dessert serve store-bought brownies topped with vanilla ice cream.
• Cost per recipe: $7.23

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings., In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.

Steps:

• Bring some water to boil in a large pan, add a little olive oil and cook pasta al dente, you do not want it to be to soft as there is extra cooking in the oven.
• Brown beef in a pan, remove and wipe pan clean, heat a small amount of oil in pan add onion cook until onion softens.
• Retuen beef to pan with soup, water, garlic, parsley, oregano and cheeses stir to combine and continuing stirring until all the cheese has melted. Stir in pasta.
• Transfer mixture to an oven proof dish, sprinkle with parmesan and gruyere cheese. Bake in a 180°c oven until top browns about 8 Min's.
• Serves 4-6 depending on appetites, it will keep a couple of days in the fridge so the leftovers make a good quick lunch you can reheat in the microwave.

Steps:

• Brown ground beef.
• Add other ingredients and heat to a boil.
• Cook over medium heat 10 to 15 minutes or until done, stirring often.