CHEESEBURGER SOUP WITH RICE
I don't have a lot of extra time to spend in the kitchen, so I appreciate that I can cook this soup's ground beef and rice in advance to speed up my dinner prep on busy days. -Janne Rowe, Wichita, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. , Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 790mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 22g protein.
CHEESEBURGER SOUP
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
ONE-POT CHEESEBURGER PASTA RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, salt, pepper, worcestershire sauce, ketchup, beef broth, fusilli pasta, shredded cheddar cheese, milk, green onion
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 976 calories, Carbohydrate 101 grams, Fat 38 grams, Fiber 3 grams, Protein 44 grams, Sugar 14 grams
ONE-POT CHEESEBURGER MACARONI
Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that's just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
ONE-POT CHEESEBURGER SOUP WITH RICE
This one-pot cheeseburger soup with rice is creamy, flavorful, and so so tasty. It's kind of like Hamburger Helper, but in soup form and without all of the crap. Best of all, it only takes a little over half an hour to make, so it's perfect for a lazy weeknight in.
Provided by Mollie
Time 40m
Number Of Ingredients 20
Steps:
- Add oil to a large pot or dutch oven over medium heat. Then add onions and celery and cook for 3 to 4 minutes or until fragrant and beginning to soften, stirring occasionally.
- Add ground beef and cook 6 to 7 minutes, or until cooked through.
- Add shredded carrots and garlic and cook for 1 minute. Then add rice and cook for 3 minutes or until the rice begins to change color, stirring occasionally.
- Add 1 cup of beef broth, 1 cup of milk, ground cayenne, crushed red pepper, dried oregano, garlic powder, onion powder, mustard powder, paprika, cumin, salt, and black pepper. Stir to combine and cook until the rice has absorbed most of the liquid, about 6 to 7 minutes.
- Add another cup of broth and another cup of milk and let the rice absorb most of the liquid again, around 10 minutes. Then add the last cup of broth and the last cup of milk.
- Cook until slightly thick but still soupy, about 5 minutes. Add cheese and stir until melted, then serve!
Nutrition Facts : Calories 340 cal
ONE POT CHEESEBURGER SOUP
This Cheeseburger Soup is a one-pot, quick and easy meal that is sure to please the whole family! Ready in about 30 minutes - yes please!
Provided by Janelle
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 16
Steps:
- In a soup pot or dutch oven, cook ground beef, onions, carrots & celery until ground beef is cooked through, onions are translucent and carrots are soft.
- If ground beef has a lot of extra fat and oil, drain off.
- Add broth, basil, parsley and potatoes to vegetables.
- Cover and let simmer for 10 minutes or until potatoes are easy to pierce with a fork.
- Stir in Cheese, milk, salt & pepper and bring to a boil. Cook until cheese is melted and well incorporated.
- Remove from heat and stir in sour cream, bacon bits, Tobasco, pickles or any other condiments.
- Serve immediately.
Nutrition Facts : Calories 249 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 615 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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- Saute ground beef in a large pot or Dutch oven over med-high heat, cooking until browned. Add onions and celery, sauteing for 2-3 minutes until softened.
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- In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
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- Cook the hamburger in large skillet over medium heat. Once browned, drain grease and set meat in a bowl. I like to line the bowl with a paper towel to absorb any extra grease.
- Add the butter, onions, carrots and celery to the pan. Allow to cook for 5 minutes. Then add the garlic and sprinkle the flour over top. Cook an additional minute.
- Add in the chicken broth, potatoes, salt and pepper. Bring to a boil. Cover and simmer for 10 minutes, or until potatoes are fork tender.
- Next add back in the meat and cheese. Stir and allow to melt. Add in the sour cream if you'd like it a littler creamier. Salt and pepper to taste. Ladle into bowls and add extra cheese and green onions for garnish.
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