Cheeseburger Skillet Dinner Recipes

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CHEESEBURGER MACARONI SKILLET

This is the ultimate simple and fulfilling dinner that uses items I typically have in my cupboard. It's so easy to prepare and cooking all in one skillet makes it a snap for clean up. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Cheeseburger Macaroni Skillet image

Steps:

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.

Nutrition Facts : Calories 338 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 611mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
8 ounces uncooked whole wheat elbow macaroni
3 cups reduced-sodium beef broth
3/4 cup fat-free milk
3 tablespoons ketchup
2 teaspoons Montreal steak seasoning
1 teaspoon prepared mustard
1/4 teaspoon onion powder
1 cup shredded reduced-fat cheddar cheese
Minced chives

CHEESEBURGER CHICKPEA SKILLET

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17



Cheeseburger Chickpea Skillet image

Steps:

  • In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
  • In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
  • Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups)
Two 15-ounce cans chickpeas, rinsed and drained
One 14-ounce can crushed tomatoes
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup ketchup
2 tablespoons spicy brown mustard
1 tablespoon tomato paste
1 1/2 cups vegetable stock
3 cups broad egg noodles (4 ounces)
2 cups grated Cheddar (8 ounces)

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