Family Favorite Cheeseburger Pasta

Submitted by babycakesbaker

"I found this in Healthy Cooking Magazine September 2009. Its simple and its healthy. I love it!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 1⁄2 cups uncooked wheat penne pasta
• 3⁄4 lb lean ground beef
• 2 tablespoons finely chopped onions
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 2 tablespoons dill pickle relish
• 2 tablespoons prepared mustard
• 2 tablespoons ketchup
• 1 teaspoon steak seasoning
• 1⁄4 teaspoon seasoning salt
• 3⁄4 cup shredded reduced-fat cheddar cheese

directions

1. Cook pasta according to directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Drain pasta; add meat to mixture.
2. Stir in tomatoes, relish, mustard, ketchup, steak seasoning, and seasoned salt. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes.
3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Reviews

[Boomette]

I used half an onion because I found that 2 tbs was not enough. I made this dish for DS' lunch at school. He liked this recipe. It really smell cheeseburger. I used just a bit less of montreal steak spices. He told me he found pepper. I told him it was Montreal steak. And I asked him if it was ok and he said yes. Thanks babycakesbaker :) Made for Cookbook tag game

 

[JenniferK2]

We really enjoyed this and it couldn't be easier. I omitted the relish out of preference, otherwise followed the recipe. I did not drain the tomatoes.

 

[Never2old]

This is definitely a keeper. I made this recipe just as it was written. I will be adding it to my regular rotation. Thank you.

 

[Susie D]

Easy enough & sizable portions. I used wagon wheel pasta as it's what I had in the pantry and spicy brown mustard. I cut the amount of mustard in half & thought it more than enough. Thank you for sharing the recipe! Made for Spring 2011 Pick A Chef. You were adopted! :-)

 

[RSL]

This was super simple and good. I also did not drain the tomatoes. I used fire-roasted tomatoes which gave it a nice touch (and it was all I had on hand) so I omitted the seasoning salt since the tomatoes weren't low-salt. I thought the mustard level was fine, it gave the dish a nice tang for my tastes. I also used cavatappi pasta rather than penne as again, I used what I had on hand. Very yummy. Made for PAC Spring '11.