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
Ingredients: 
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.
