Double Cheese Beef Pasta Food

DOUBLE-CHEESE BEEF PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., Drain pasta; place half in a greased 3-qt. baking dish. Top with half of the beef mixture. Layer with sour cream and provolone cheese. Top with remaining pasta and beef mixture. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

CHEESEBURGER PASTA

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

DOUBLE-CHEESE PASTA PRIMAVERA

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook 3 to 5 min. or until heated through, stirring occasionally.
• Add Dinner and basil; mix lightly. Top with Parmesan.

FOUR CHEESE PASTA & BEEF

Steps:

• Boil water for pasta.
• Brown meat, salt and pepper to taste.
• Drain excess grease.
• Add tomatoes and cook over medium until stightly thickened.
• Cook Pasta.
• Stir cream cheese & onions into tomato & beef mixture until cream cheese melts.
• Add shredded cheeses and toss pasta (Add pasta to skillet) .
• Remove from heat.
• Cover 1-2 Minutes.
• Serve and add grated parmesan. (Not required).

ONE-POT CHEESEBURGER PASTA RECIPE BY TASTY

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!

THREE-CHEESE BEEF PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

CHEESY BEEF PASTA

Steps:

• In a large nonstick skillet, cook the beef over high heat, stirring, for 3 to 5 minutes or until no longer pink.
• Pour off all but 1 tablespoons of fat.
• Add the onion, garlic, green pepper, basil and thyme and cook, stirring, for 2 minutes.
• Stir in the tomatoes and water and bring to a boil.
• Add the pasta and reduce the heat to simmer.
• Cover and cook, stirring frequently, for 20 minutes or until the pasta is tender.
• Stir in the salt, pepper and sugar.
• Remove from the heat and sprinkle with the mozzarella.
• Cover and let stand until the cheese has melted.

CHEESY BEEF PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes. Bring to a boil. , Reduce heat; simmer, uncovered for 3 minutes. Stir in onions and cream cheese. Cook and stir until cream cheese is melted. Drain pasta; add to the beef mixture. Stir in the shredded cheeses and salt.

DOUBLE CHEESEBURGER

Steps:

• Preheat a skillet over medium heat. Lightly toast both halves of the hamburger bun, cut sides down, 2 to 3 minutes. Set aside.
• Separate beef into 2 portions and form each into a thin patty slightly larger than the bun. Lightly salt each patty and cook on one side for 2 to 3 minutes. Flip patties over and immediately place two slices of American cheese on each one. Cook until meat has reached desired doneness, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Assemble the double cheeseburger in the following order: bottom bun, dressing, tomato, lettuce, beef patty with cheese, onion, beef patty with cheese, and top bun.

DOUBLE CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook egg noodles according to package directions.
• While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste.

THE BIG DOUBLE CHEESEBURGER & SECRET SAUCE

Steps:

• Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.
• Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.
• Divide the mince into four loose piles and season. Heat ¼ tbsp of the oil in a heavy frying pan or skillet over a high heat and put one of the piles of beef in the pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down - be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 seconds, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min. Transfer to a tray and keep warm in the oven while you cook the other burgers in the same way.
• When all the patties are cooked, it's time to assemble the burgers. Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, then a patty, a few gherkin slices and a middle slice of toasted bun. Spread over more sauce, then add more onions, lettuce, another patty and the bun tops. Serve with the oven fries and extra sauce on the side, if you like.