Fall is here. Which means that football season is here. Which, to someone from the South, is much more important than Fall. And football means cheeseburgers, right? Well, it’s starting to get cooler here in Nashville, so for the most recent football game, I decided to replace the typical cheeseburger with delicious cheeseburger pasta.
To me, the only football is Gamecock football. I grew up in Columbia, South Carolina, in a family full of USC fans. I also attended USC for three years before moving to Nashville to run my business and be with my then-boyfriend, now-husband. I was a music major and was in the marching band. The experience of going to every football game, performing in front of 85,000 people every week, spending a ton of time with the greatest “family” in the world, and getting to go and perform at the SEC championship is something that I will remember and cherish for the rest of my life. Here’s a picture of some of my best friends and me my freshman year at USC. Yes, I was tiny.
And even after that, I went to as many games as I could. But the last game I got to attend was a year ago, with my now in-laws.
Even though there are a lot of things I DON’T miss about South Carolina (the humidity, the drivers etc.), I definitely miss Carolina football. So, that being said, the start of football season was a big deal for me. And the cheeseburger pasta was the perfect addition to the game.
It’s great because it takes up a grand total of a pot and a pan, which makes clean-up extremely easy. There’s not much chopping; it doesn’t take much time to prepare; but it will feed an army. Trust me. I found the original recipe on Damn Delicious and, ever since, it’s become a meal staple in my family.
I’m sure your family will love it, too!
- 1.5 pounds lean ground beef
- 1 white onion, diced
- Salt and pepper, to taste
- 1 (28-oz.) can diced tomatoes
- 1 (8-oz.) can tomato sauce
- 2 cups chicken broth (I personally recommend all natural)
- 1/4 cup kethcup
- 1 pound rotini pasta
- 2 cups shredded cheddar cheese (Kraft, or other lactose-free brand)
- 1 Roma tomato, diced (optional)
- Green onions (optional)
- Sour cream (optional)
- In a skillet, add onions and ground beef. Season with salt and pepper. Cook until beef is browned. Drain if needed
- In a large pot on the same burner that you cooked the beef, add diced tomatoes, tomato sauce, chicken broth, ketchup, 2 cups of water, and pasta. Stir well.
- Bring to a boil; cover; reduce heat and simmer for 16 minutes or until pasta is cooked through.
- Remove from heat and top with cheese. Cover and let sit 2-3 minutes until cheese is melted.
- Serve with diced tomatoes, green onions and sour cream, if desired.
Adapted from Damn Delicious.