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
CREAMY BEEF AND SHELLS
A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.
TURKISH PASTA WITH GROUND BEEF (YOGURTLU KIYMALI MAKARNA) (GLUTE
This is so delicious. With a sauce of garlicky yogurt and cucumber. Traditionally this dish is made with ground lamb but I make it with ground beef. A tweaked version of Recipe #131701. Great meal with a salad on the side masha Allah.
Provided by UmmBinat
Categories < 4 Hours
Time 1h5m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring a small amount of salted water to a boil, add garlic with skin on and cook for 7 minutes. Drain, slip from skins and crush with a fork.
- Stir yoghurt with crushed garlic, mint & freshly squeezed lemon juice until smooth, set in refrigerator.
- Grate English cucumber and set in a sieve, sprinkle with sea salt. Let drain 15 minutes.
- Squeeze out liquid from cucumber and mix with yogurt mixture. Add more sea salt and lemon to taste if needed.
- Bring salted water for pasta to a boil.
- Peel onions. Cut and chop in a food processor until a pulp.
- Heat olive oil over medium high, add onions and reduce heat cooking until transparent.
- Add 1 tbs butter, parsley and lean ground beef and cook until no more pink shows, stirring to break apart often.
- Add Baharat, If using Turkish skip the fresh mint or add fresh mint now. Add sea salt to taste. Cook until done.
- While frying the meat, cook pasta as per package directions. Drain and add lots of butter (2 tbs) & the sweet paprika. Mix.
- Add ground beef and mix with pasta or if preferred place pasta on serving dishes and spoon ground beef over top. Serve with Cakik (yogurt sauce) and a fresh salad.
- Enjoy :D.
PASTA WITH GROUND BEEF AND YOGHURT
Quick, easy and tasty. Yoghurt and beef can be prepared ahead so dinner is ready in the time you'll need to cook the pasta. Use roasted garlic for the cooked garlic in the recipe if you have on hand. - This is my variation from a turkish recipe. The yoghurt should be very mild and creamy rich, like Greek yoghurt, not tart or runny, or the dish will be too tart.
Provided by Inge 1505
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a small amount of salted water to a boil, add garlic with skin on and cook for 5-8 minutes. Drain and rinse. Slip from skins and crush with a press or a fork.
- Stir yoghurt with salt and crushed garlic in a bowl until smooth, set aside.
- Bring salted water for the pasta to a boil. Peel onions. Finely grate onions or chop onions in the food processor to a pulp.
- Heat butter for the beef in a skillet. Add beef, chili, onions, salt and pepper and cook over high heat, crumbling and browning the meat, about 10 minutes.
- While frying the meat, cook pasta until done, drain. In another small pan melt butter for the topping and stir in paprika and cayenne.
- When meat is browned and cooked through and pasta is ready, give a portion of pasta on a plate, top with some of the meat, spoon a portion of the yoghurt over it and drizzle with some of the melted butter. Serve with a green salad on the side.
Nutrition Facts : Calories 760.6, Fat 23.1, SaturatedFat 11.3, Cholesterol 104.2, Sodium 664, Carbohydrate 98.3, Fiber 5.6, Sugar 7.4, Protein 38.2
MIDDLE EASTERN PASTA WITH YOGURT AND PINE NUTS
This is a great and healthy Middle Eastern dish. Simple and easy, it has just yogurt, ground meat and garlic plus pasta of course!
Provided by BISHO
Categories Main Dish Recipes Pasta
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat the corn oil in a large skillet over medium-high heat. Stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. Add the pine nuts, and cook for another minute until dark brown. Season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
- In a large bowl, crush the garlic into a smooth paste. Whisk the yogurt with the garlic until creamy and smooth. Once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. Top with the cooked meat and nuts while it is still hot.
Nutrition Facts : Calories 852.9 calories, Carbohydrate 95.1 g, Cholesterol 55 mg, Fat 36.9 g, Fiber 4.6 g, Protein 35.5 g, SaturatedFat 10.2 g, Sodium 707.1 mg, Sugar 11.7 g
BEEF PASTA WITH GROUND BEEF & FARFALLE
Provided by Petro
Number Of Ingredients 26
Steps:
- Cook the pasta as instructed on the package.
- Cook the beef.
- Heat the oil in a large skillet and add onion.
- Saute until slightly soft, about 1 minute, then add ground beef.
- Stir often, breaking the meat into small bits and cook until the meat is almost browned.
- Add the garlic and herbs and cook until garlic is fragrant, about 2 minutes.
- Set aside on a covered plate.
- Cook the vegetables:
- Use the same skillet (no need to wash) and heat the 2 tablespoons of olive oil.
- Add bell pepper and zucchini and cook until slightly roasted, about 3 minutes.
- Add mushrooms and cook until mushrooms are soft and the water has evaporated.
- Time to add the frozen veggie and cook until just a little soft.
- Mix in garlic and the herbs and spices and cook until garlic is fragrant, about 2 minutes.
- In a large bowl, mix cooked beef and vegetables then fold in the cooked pasta, mixing gently to avoid breaking the pasta.
- Serve immediately with grated provolone or Parmesan and chopped fresh parsley.
- Keep leftovers stored in the fridge, in an airtight container, for up to 3 days.
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- Pour crushed tomatoes, chicken broth, and half-and-half into a large (at least 1-quart) liquid measuring cup or medium bowl. Set aside.
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- Heat the oil over medium heat in a large sauté pan. When it is hot, add the onions with a pinch of salt. Sauté until golden, about 7-10 minutes. If the onions start to stick and you need to deglaze, use a splash or 2 of red wine.
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