Making this cheeseburger dish is simple because the pasta doesn’t need to be boiled!
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 1 2-quart casserole |
Ingredients
- cooking spray
- ½ pound ground beef
- 2 medium onions, chopped
- 1 (28 ounce) can diced tomatoes with herbs, undrained
- ½ cup water, or as needed (Optional)
- 2 cups elbow macaroni
- 1 cup frozen corn
- 1 green bell pepper, chopped
- 2 tablespoons minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon chili powder
- 1 teaspoon Italian seasoning
- ground black pepper to taste
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 2-quart baking dish with cooking spray.
- Heat a large saucepan over medium-high heat. Cook and stir beef and onions in the hot pan until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain off fat.
- Drain liquid from canned tomatoes into a 4-cup liquid measure; add water if needed, to make 2 1/2 cups liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
- Pour 1/2 of the beef mixture into the prepared baking dish and sprinkle 1 cup cheese over top. Repeat beef and cheese layers once more. Cover the dish and place it onto a cookie sheet.
- Bake in the preheated oven for 30 minutes. Uncover and bake until pasta is tender yet firm to the bite, about 15 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
- You can use taco seasoning instead of chili powder, small shells instead of elbow macaroni, and an Italian cheese blend instead of Mexican.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 12 g |
| Sodium | 744 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled the recipe and thought it was very bland. I kept adding more spices; garlic powder, onion flakes, italian seasoning, salt and pepper. It just wasn’t all that tasty and it definitely didn’t remind me of a cheeseburger at all.
Tasty recipe for something different using ground beef! It took about 20 minutes longer than indicated in the recipe and you need to make sure you start off using a large pan/stock pot so all the ingredients fit. I also used 3 cups total liquid instead of 2.5.
Loved it! Used extra spice and didn’t drain canned tomatoes or have to add water. Will make again!
It was good! I have no idea why it is called cheeseburger versus Mexican. I would do a pound of hamburger too!
I made it with cauliflower rice instead of pasta and added Dijon, garlic and marinara. Laid sliced pickles on top to serve. Delish
Very easy to make. I used Rotel to spice things up. I doubled the recipe to make a 9×13 pan of it. I made it to take to a beer share.
Used the full pound of burger. Added both the chili powder and taco seasoning. Browned the meat with famous Dave’s seasoning and added some garlic salt. Turned out great.
This was a great recipe. I really enjoyed it . I made it for a church function and none was left now I got to make another batch lol. I did some tweaking as others mentioned it wasn’t flavorful enough. I added extra soy sauce and extra taco seasoning as well as extra Italian seasoning. Plus extra tomatoes and extra noodles for a big batch. Definitely my new favorite dish !
We loved it. I’m currently baking it for a second time less than a week after the first. My wife insisted that I do it again. I used a pound of hamburger and omitted the pepper and corn. The can of tomatoes has very close to 1/2 cup of liquid, so from now on I’ll omit the messy step of draining the can and measuring it. I’ll just dump in the can and two cups of water. I’ve added a bit more spice for this second batch. But this recipe was brilliant! It’s going on our repeat list. Oh! A two quart pan was too small, so I used a 9×11 casserole and I didn’t add the macaroni or water to the pan because I cooked it in my standard skillet. I mixed it into the casserole dish.
My family loved this casserole. I usually do not eat seconds, but I couldn’t resist a second helping.
Yes I cooked 1 pound of meat, and a box of macaroni for 6 servings, and it’s just enough
My husband is picky about casseroles but we both really liked this one. Very flavorful and tasted just like a cheeseburger! I used a full pound of beef, a frozen bag of onions / bell pepper mix cooked in with the beef. Used Rotel and broth in lieu of water and cayenne in lieu of chili powder. And cooked it in a 9×13. We love leftovers.
My family loved it. Easy to make! Victoria Sidlauskas The macaroni is added in step 3. Better read the recipe again…
Easy, simple, delicious .
I make this 2 ways. The one as written with a little more seasoning. I call this the Mexican one. I also make an Italian version. Seasoning and cheeses as you would do a baked ziti. It is a very versatile recipe. My grandsons like both !
This was really good! I did tweak it a bit. I added 1 lb of lean ground beef. Took out the garlic and used stewed tomatoes. They loved it.
Wonderful. Also added sliced serrano peppers.
Long ago people would share recipes. But along the way tweaked to their personal taste. Don’t be afraid to change a recipe. Put your own spin.
I used shells instead of macaroni. My son requested the leftovers for lunch tomorrow. We loved it!
Needs more flavor but otherwise great!
I made this last night & it was a HIT with the family, everyone went back for seconds. I did use 1lb of ground beef and a little more cheese than recommended as well as omitted the corn but still was SO good!!