Monday, June 30, 2014
Guess who's back...
Tell a friend ;)
I've been MIA and haven't posted a recipe in WAYYY too long... but I assure you the cooking didn't stop! It's hard to stay motivated with this blog when it feels like it's just a waste of time and nobody looks at it. I've recently been re-motivated (for like the hundredth time) to keep going because my blog cards are handed out religiously and there are new people looking at it everyday!
Enough about my BS, lets get to this recipe! This cheeseburger bake literally tastes like a cheeseburger without the bun, it's even baked with the ketchup and mustard in it! Quite easy to make as well.
1 lb. ground beef
2 cups pasta, cooked to al dente (small pasta works best, like rotini)
2 teaspoons canola oil
1 onion, chopped
1 clove garlic, minced
1 tsp. seasoning salt
1/2 tsp. black pepper
2 tbsp. dijon mustard
2 tbsp. ketchup
1- 10 oz. can Rotel diced tomatoes, undrained
2 cups shredded cheddar cheese
dill pickles, chopped for sprinkling over top
-Preheat oven to 350. Spray 9x13 in. baking dish with cooking spray.
-In large skillet, heat the canola oil over medium-high heat. Add the onion and saute until they start to turn transparent and soft. Add the garlic and ground beef. Cook until beef is browned. Drain beef grease (if any).
-Mix in the seasoning salt, pepper, ketchup, and dijon mustard. Stir in the Rotel tomatoes. Simmer on low heat until mixture is thickened, about 5 minutes.
-Combine the meat mixture with the pasta and pour into the baking dish. Sprinkle the cheddar cheese evenly over the top.
-Bake 18-20 minutes or until the cheese starts to get bubbly and golden brown.
-Top each individual serving with your chopped dill pickles (if desired).