Bacon Cheeseburger Skillet

Wednesday, March 9, 2011

On Saturdays I try to cook something new; this was one of the recent meals I picked. And it's absolutely going to be on the rotation to have again. Everyone just loved it.  The original recipe called for a lot more of the ingredients than I used, yet mine still made a huge amount. All 5 of us had this on Saturday and then again for lunch on Sunday. My husband and teenage son are big eaters, so that gives you an idea of how much this makes. :)  I hope you'll enjoy it as much as we did!

Bacon Cheeseburger Skillet
Adapted from The English Kitchen


500g box uncooked pasta (I used Tortiglioni pasta, because it's my favorite. Use whatever you like)
1 lb (500kg) of extra lean ground beef
6 slices bacon
1/2 onion, peeled and diced
2  cloves garlic, peeled and minced
2 cans tomato soup
1/2 cup tomato ketchup
1 tsp salt
1/2 tsp ground black pepper
1 tsp mixed herbs (I used oregano, parsley and basil - just use whatever you have on hand, it'll be great)
8 ounces extra strong cheddar cheese, grated


Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the ground beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble inthe cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.

Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt.

I served this with a nice spinach salad.
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