Sloppy cheeseburger pasta
About 2 pounds of hamburger browned and drained
2 cans of cream of mushroom soup (we use the roasted garlic one)
1 big block of velveeta (we used the Mexican this time)
1 lb shells cooked and drained
Cook the meat drain it put back in skillet with mushroom soup do not add milk or water just the soup and heat then start adding the velveeta cubed and stir till it melts then add the cooked pasta stir till coated and serve
Cheeseburger Lover’s Pasta Skillet
Ingredients:
- 2 pounds ground beef, browned and drained
- 2 cans (10.5 ounces each) cream of mushroom soup (roasted garlic flavor)
- 1 large block (about 1 pound) of Velveeta cheese (Mexican flavor), cubed
- 1 pound shell pasta, cooked and drained
Instructions:
- Brown the Ground Beef:
- In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain excess grease.
- Combine with Cream of Mushroom Soup:
- Return the drained ground beef to the skillet. Add both cans of cream of mushroom soup to the skillet. Do not add any additional milk or water to the soup at this point.
- Heat and Melt:
- Heat the skillet over medium heat, stirring the mushroom soup into the ground beef. Once heated through, start adding the cubed Velveeta cheese to the skillet. Stir continuously until the cheese is fully melted and well combined with the beef and mushroom soup.
- Add Cooked Pasta:
- Add the cooked and drained shell pasta to the skillet. Stir the pasta into the cheesy meat mixture until all the pasta is coated with the creamy cheeseburger sauce.
- Serve and Enjoy:
- Once everything is well combined and heated through, serve the Sloppy Cheeseburger Pasta immediately. Optionally, garnish with fresh herbs like parsley or chives for a burst of color and flavor.
This cheesy and savory pasta skillet is a quick and easy way to enjoy the flavors of a classic cheeseburger in a comforting pasta dish. It’s perfect for a family dinner or a satisfying weeknight meal.
