Is your idea of a speedy “running-out-the-door-with-15-minutes-to-make-soccer-20-mins-to-dance-30-mins-to-night-class-everybody-eat-because-NCIS-is-coming-on” weeknight dinner is making sure you have one (or 10) boxes of that “Hamburger Let Me Help You Into the Grave” stuff on hand? It’s ok, that was me once upon a time too. Sure it’s cheap but do we really want to mess with our health and sacrifice taste for a pound of ground chuck, a cup of milk and a $3.50 box of chemical soup? Well gee, put it that way and it makes no sense.
With my insane work schedule these days, not only am I turning grey faster than the wheels in Nascar, but I’ve been making a lot of quick dinners; which means anything with pasta. Chicken is pretty quick and Mexican too, when I remember to pick up tortillas (which I don’t, thank you very much).
This one was a breeze and ironically was served as a Sunday lunch. Yep, Sunday; that’s my rest day. I just had other things planned and to be honest, I spent a good deal of the day reading through and researching my family history. I’m a descendent of a true Colorado Settler, did I ever tell you that? It’s fascinating history too, involving rich silver mines, mistaken identities & tragic endings. In a way I guess I’m a genuine Pioneer Woman. (yikes, does Ree Drummond have that trademarked? Can you trademark someones heritage?). I’ll write all about it someday. I’m thinking of maybe a book or something.
Anyway I digress. I promise you if you need something fast, something delicious AND something good for you too, this will do the trick anytime. You can even shorten the time by skipping the baking part all together if you like. Puts this baby on the table in 20 minutes flat! – keep cooked pasta on hand and cut that 20 in half. Seriously!
Enjoy!
Tara
- 1 pound ground chuck
- 8 ounces pasta (penne, rotini, falafel, etc)
- 1 15 ounce can diced tomatoes, with juice
- 1 medium onion, diced
- 6 ounces cheddar cheese, grated or chunk
- 2 tablespoons Dijon mustard
- 1 tablespoon real mayonnaise
- Salt & pepper (thyme optional)
- Cook pasta to package directions
- Heat oven to 350 degrees
- In a large over proof pan or Dutch oven, brown ground chuck until cooked; season with salt, pepper and other spices you like, to taste.
- Add onion and cook one minute.
- Add tomatoes, mustard, mayo and stir. Season to taste.
- Cook 3-5 minutes then stir in cheese. Mix until melted.
- Top with fresh grated cheese and bake 10 minutes.
- Serve.
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