Cheesy Ground Beef Pasta

Ingredients

• 680 g (1 1/2 lb)ground beef
• 1/2 largeonion, chopped
• 1/2 tspsalt
• 1/2 tsppepper
• 1 tspgarlic salt
• 2 cans (284 g each; 10 oz each)cream of mushroom soup
• 240 ml (1 cup)beef broth
• 1/2 tspcumin
• 3/4 tspcrushed red pepper
• about 225 g (2 cups), plus more for toppinggrated cheddar cheese
• to taste, optionalgreen onions, sliced, for topping
• 227 g (8 oz; half of a 16 oz box)rotini pasta

Instructions

1. 1

   Chop the onion

   Chop the onion and put it in a large saucepan with the ground beef.

2. 2

   Season the beef

   Sprinkle the salt, pepper and garlic salt over the beef.

3. 3

   Brown the meat

   Cook until the ground beef is completely cooked through. Drain off the grease, return the meat to the saucepan, then add the cumin and crushed red pepper and stir.

4. 4

   Simmer the sauce

   Pour the mushroom soup and beef broth into the meat mixture and stir. Bring it to a boil, cover, reduce the heat and simmer for 20–30 minutes, stirring occasionally.

5. 5

   Cook the pasta

   Cook the pasta in a medium saucepan according to the package directions. Drain it and add it to the beef mixture.

6. 6

   Stir in cheese

   Add the grated cheddar and stir until combined.

7. 7

   Serve the pasta

   Serve hot, with sliced green onions on top if desired.

What is cheesy ground beef pasta?

This is an American-style comfort-food pasta: cooked beef and pasta are brought together in a creamy, savoury sauce and finished with cheddar. The method uses condensed mushroom soup rather than a separate flour-based sauce, making the dish simple to put together.

Cumin and crushed red pepper give the beef mixture a gentle warmth, while green onions offer a fresh finish. Rotini’s twists catch the thick sauce and small pieces of meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 55g protein, 60g carbs, 62g fat.

The pasta supplies most of the carbohydrates, while the beef and cheddar contribute much of the protein and fat; the condensed soup and seasonings also add sodium. Serve a moderate bowl with vegetables or salad on the side to balance the plate.

Build flavour with the beef

Brown the beef with the chopped onion and seasonings before adding the soup. Cook the meat through, then drain the excess grease so the finished sauce is not unnecessarily oily.

Cumin and crushed red pepper go in after draining. Stir them through the warm meat so their flavour is spread across the mixture.

Let the sauce simmer

The soup and broth need to come to a boil before the heat is reduced. Cover the pan and simmer for 20–30 minutes, stirring occasionally as directed.

The sauce should be hot and evenly combined when the pasta is added. If it seems to be catching on the bottom, stir more often while it simmers.

Cook the pasta separately

Boil the rotini according to its package directions in a separate saucepan, then drain it before adding it to the beef mixture. This keeps the pasta water from thinning the sauce.

Follow the packet’s doneness cue, since cooking times can vary by brand. Stir the drained pasta through the sauce so it is coated rather than piled beneath it.

Choose the cheese and finish

Grated cheddar is stirred into the hot mixture at the end, giving the sauce a cheesy finish. Keep a little extra aside if you want to add more on top when serving.

Green onions are optional, but their mild, fresh flavour contrasts with the rich beef and mushroom sauce. Slice them just before serving.

Serve it as a complete meal

Serve the pasta hot while the sauce is creamy and the cheese is melted. A green salad or a simple side of steamed vegetables adds freshness alongside the rich main dish.

For a family-style meal, bring the saucepan to the table and let everyone add extra cheddar or green onions to their own portion.

Recipe notes & tips

• Drain the cooked beef well before returning it to the saucepan.
• Stir the sauce occasionally during its 20–30-minute simmer.
• Cook the rotini in a separate pan and drain it before mixing it into the sauce.
• Grate the cheddar yourself if you want it to melt smoothly into the hot mixture.
• Keep the optional green onions separate until serving so they stay fresh.

Variations

• Milder spice: Reduce or omit the crushed red pepper.
• More heat: Add extra crushed red pepper to taste.
• Extra vegetables: Serve with steamed vegetables alongside the pasta.
• Cheesier topping: Scatter additional grated cheddar over each serving.
• Fresh finish: Add sliced green onions just before serving.

Common mistakes to avoid

• Leaving excess grease: Drain it after the beef is cooked, before adding the spices.
• Skipping the stir: Stir occasionally during the simmer so the sauce heats evenly.
• Overcooking the pasta: Use the package directions and drain it before combining.
• Adding undrained pasta: Drain it well so extra cooking water does not thin the sauce.
• Forgetting to stir in the cheddar: Add it after the pasta and mix until combined.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until hot throughout; add a small splash of broth if the sauce has thickened.

Frequently asked questions