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