Bacon Cheeseburger Pasta Skillet

Throw together my Bacon Cheeseburger Pasta Skillet for your family this week! It’s good family food done just right!   

Bacon Cheeseburger Pasta Skillet_114

How’s everyone doing today? Great, I hope! 

Every so often I like to put out some straightforward dinners that you can easily put together for your family. I know how hard it is to come up with ideas night after night. Especially when there are picky eaters in the house. Yes, I have one of those, and that’s all I’m going to say about Sir Picky Pants, at least for today. 

So back to dinner, this pasta dish is a very satisfying dinner because it has all the wonderful flavors of a bacon cheeseburger, but it’s kicked up a notch with a few favorite grown up flavors.

My Bacon Cheeseburger Pasta Skillet with a nice green salad, or a fruit salad and some cookies for dessert makes the perfect meal!

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In my opinion, a bacon cheeseburger pasta skillet dish should have the familiar flavors we all love in a bacon cheeseburger, yet enough flavor to taste like something an adult would want.

So that’s what I did with my version of Bacon Cheeseburger Pasta Skillet. :)

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Now this may look like the same old, same old but really it’s very good!

Please don’t be afraid of the cayenne pepper! You are using a small amount here, and by adding it 1/4 teaspoon at a time you control how much kick you do/don’t want. It’s that simple, you’re in full control!

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Cheddar Pepper Jack is quite yummy on this dish of you like things a little zippier. If you don’t that’s fine too, and regular cheddar works just fine. :)  

Bacon Cheeseburger Pasta Skillet

Ingredients:                                        Bacon Cheeseburger Pasta Skillet_114                    

1 onion, chopped

2 teaspoons oil

1 pound ground beef

1 teaspoon 25% less sodium Motreal Steak seasoning

8 ounces high fiber mini rotini pasta, uncooked (I use Barilla White Fiber pasta with 3X more fiber than regular pasta)

8 slices bacon, diced

10-3/4 ounce can tomato soup

11.5 ounce can V-8 Original 100% Vegetable Juice, or V-8 Spicy is also good

Reduced Sodium Beef Stock, (use as needed)

3/4 teaspoon cayenne pepper (add this 1/4 teaspoon at a time, taste after each addition of pepper)

1 cup shredded Cheddar, or Cheddar Pepper Jack cheese

Directions:

1. Cook pasta according to package directions; drain and keep warm.

2. In a skillet over medium heat, sauté onion and oil. Add ground beef and seasoning. Cook until beef is browned; drain. Depending on how lean the ground beef is there may not be much to drain. In same skillet, cook bacon until crisp; remove to paper towels with a slotted spoon. Discard bacon drippings.

3. Add pasta to same skillet; stir in soup and V-8, cooked beef and onion, cayenne pepper, and half of the bacon; heat through. Add cayenne 1/4 teaspoon at a time. Taste after each addition of cayenne pepper. If you need a little more liquid add apx. 1/4 cup of beef stock, it will add a nice hearty flavor to the pasta. Sprinkle with cheese, and other half of bacon. Cover and heat until cheese is melted.

Make 4 to 6 servings.

 

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