Description
A cheesy, savory, one-pan ground beef and pasta dish that comes together in just 20 minutes. Perfect for busy weeknights, this budget-friendly meal requires minimal cleanup and is kid-approved.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 fat ratio recommended)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces (340g) elbow macaroni
- 1 cup (240ml) beef broth (low-sodium)
- 14.5 ounces (411g) canned diced tomatoes (do not drain)
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1.5 cups (150g) shredded sharp cheddar cheese
- 1/2 cup (50g) shredded mozzarella cheese (optional)
- 1 small green bell pepper, diced (optional)
- 1 tablespoon ketchup (optional)
Instructions
- Heat a 12-inch skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Drain excess grease if desired, leaving about a tablespoon for flavor.
- Push beef to one side or make a well in the center. Add diced onion and cook for 2 minutes until softened. Add minced garlic and smoked paprika, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic.
- Stir in tomato paste and cook for 1 minute to toast it. Pour in canned diced tomatoes (with juice) and beef broth. Scrape up browned bits from the bottom of the pan. Stir in oregano, salt, and pepper. Bring to a simmer.
- Add dry elbow macaroni directly to the skillet. Stir to ensure noodles are submerged. Cover with a lid, reduce heat to medium-low, and simmer for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Pasta should be al dente.
- Once pasta is cooked and sauce has thickened, remove skillet from heat. Sprinkle shredded cheddar (and mozzarella if using) over the top. Cover and let sit for 1-2 minutes until cheese is melted. Stir gently to combine.
- Serve immediately while hot. Top with fresh parsley or black pepper if desired.
Notes
Do not drain the canned tomatoes; the juice is essential for cooking the pasta. Shred your own cheese to ensure smooth melting, as pre-shredded cheese contains anti-caking agents. Always remove the skillet from heat before adding cheese to prevent it from becoming grainy. If the sauce is too thin, simmer uncovered longer. If too thick, add a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 480
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 22
Keywords: skillet goulash, ground beef recipe, one pan dinner, easy family dinner, 20 minute meals, comfort food, budget friendly dinner, kid approved meals