Cheeseburger Noodles

Savory cheeseburger-style beef, tossed in an herby tomato sauce that's loaded with pasta and cheese. Everything cooks together in one skillet (including the noodles), so flavor is off the charts!

Course Main Course

Cuisine American

Keyword beef and pasta, cheeseburgers, egg noodles

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 487kcal

Author Robin Miller

Equipment

Stock Pot

Ingredients

1 pound lean ground beef
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper
2 1/2 cups beef broth
3 cups tomato sauce
2 tablespoons ketchup
1 teaspoon Dijon mustard
4 cups egg noodles or yolk-free egg noodles about 6 ounces
3 cups baby spinach leaves
1 cup shredded cheddar cheese or Mexican cheese blend, or a blend of cheddar and mozzarella cheeses

Instructions

Brown the beef in a large stock pot or saucepan, breaking up the meat as it cooks. Add the parsley, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
Add the broth, tomato sauce, ketchup, and mustard and bring to a low boil. Add the egg noodles, partially cover the pan, and cook for 10 minutes, until the noodles are tender, stirring frequently and reducing the temperature as necessary to keep the sauce at a low boil.
Fold in the spinach and cook for 1 to 2 minutes, until the leaves wilt. Fold in the cheese. Season to taste with salt and black pepper and serve.

Nutrition