Creamy Cheesy Beef Skillet Pasta

Creamy Cheesy Beef Skillet Pasta

Ingredients:

*1 LB ground beef

*1 small onion, chopped

*3 garlic cloves, minced

*olive oil

*14.5 oz. can of diced tomatoes, undrained

*28 oz. can of crushed tomatoes

*2 tsp. dried Basil, or more to taste

*2 tsp. dried oregano, or more to taste

*2 tsp. dried marjoram, or more to taste

*1 tsp. onion powder, or more to taste

*1 tsp. garlic powder, or more to taste

*1 tsp. chili powder, or more to taste

*1 tsp salt, or more to taste

*2/3 cup of chicken stock

*2 1/2 cups Conchiglie pasta or elbow pasta, uncooked

*4 oz. cream cheese

*2/3 cup shredded Gruyere cheese

*1/2 cup shredded aged Cheddar cheese

*1/2 cup shredded Monterrey Jack cheese

Directions:

Heat a large deep skillet on medium high heat, add a few tablespoons of olive oil. When the pan starts getting hot, add the onions and the garlic. Sauté until the onions just start to get tender, about 2 minutes. If the onions and garlic start to turn brown, reduce the heat to medium. Add the ground beef to the pan and turn the heat back up to medium high heat if you had to lower it.

Break up the beef while stirring the onions and garlic to combine. Cook until the beef is brown, about 5 to 8 minutes stirring frequently; drain if needed.

Add in the diced and crushed tomatoes. Stir to combine with the onion beef mixture. Next, stir in all of the spices and herbs

Lower the heat to medium low and simmer for 10 minutes; taste and add any more herbs or spices.

Dump in the pasta and the chicken stock. Stir to combine. Cover and simmer for 20 minutes, stirring occasionally, or until the pasta is al dente.

Cut the cream cheese into cubes and add too the beef and pasta mixture. Gently stir until the cream cheese starts to melt, then add in the shredded cheeses.

Stir carefully to melt and combine the cheese with the beef pasta mixture. Do not over mix or the pasta will start to break apart.

When the cheese is melted and heated thru, serve with some nice crusty bread.

Enjoy!

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