Cheeseburger Casserole
25 min
Prep Time
15 min
Cook Time
40 min
Total Time
6
Servings
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 2–3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1–2 tablespoons chili powder, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes with herbs, undrained
- 1 1/2 cups chicken broth
- 2 cups dried elbow macaroni
- 1 cup corn kernels, frozen
- 1/2 cup sour cream (optional)
- 2 cups shredded Mexican cheese blend, divided
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish with cooking spray.
- Warm the oil in a large, deep skillet over medium heat. Add the onion and pepper and cook until tender, about 3–5 minutes. Stir in the garlic until fragrant.
- Add the beef and cook, breaking it up with a spoon, until no longer pink. Mix in the tomato paste for 1–2 minutes before adding the Worcestershire sauce, chili powder, Italian seasoning, salt, and black pepper.
- Increase the heat to medium-high and add the tomatoes, chicken broth, and macaroni. Stir well, cover with a lid, and simmer for 5–7 minutes. Lift the lid, stir the dish, cover, and simmer again for 3–5 minutes or until the pasta is tender.
- Mix in the corn and sour cream, if using. Transfer half of the mixture to the baking dish. Sprinkle over 1 cup of cheese, then top with the remaining meat mix. Sprinkle the rest of the cheese on top.
- Bake for 10–15 minutes, or until the cheese is bubbly. Let the dish cool for 10 minutes before serving. Enjoy!