Cheesy Beef and Veggie Pasta

This one-pot skillet meal is perfect for busy nights.

This recipe started as an attempt at beef stroganoff. When I realized I didn't have egg noodles or cream of anything soup on hand, this was the result. As I was concocting this, I said to my husband, "Hey, it feels like I'm making a homemade hamburger helper!" It tastes even better.

Quick, easy, delicious, and ridiculously cheesy, this is a crowd-pleaser for certain.


Cheesy Beef and Veggie Pasta

Ingredients:

1 lb. ground beef
1/2 onion, finely chopped
2 Tbsp. margarine
2 tsp. garlic powder
2 tsp. salt
1 tsp. ground pepper
2 cups uncooked whole wheat penne pasta
1 medium zucchini, quartered and sliced
1 c. chicken stock
3/4 c. milk
2 Tbsp. cornstarch
1/4 block Queso Blanco Velveeta cheese
1 cup cooked corn kernels (I used canned leftovers!)


Instructions:

In a large skillet, combine the onion, margarine, garlic powder, salt and pepper. Add ground beef and cook on medium-high heat until well-browned.

Add the chicken stock, milk, zucchini and pasta. Turn the heat up to high. Cover and allow pasta to cook until al dente (or just barely soft).

Remove cover. Add the cheese, corn and cornstarch to skillet and turn the heat back down to medium.  Stir consistently until cheese has completely melted.

Take off heat and enjoy!

We have a family of three and there is still plenty of leftovers for all of us tomorrow! I'd say this could easily serve six.

Yum. Husband told me to never make this again...because he'd get fat. Haha...he's very fit, so I'm not worried, and took the compliment! 

Enjoy with life. <3