Description
A one-pan, ultra-comforting dinner with a savory tomato-umami base and a velvety, cheesy finish. Perfect over noodles, rice, or tucked into tortillas.
Ingredients
Scale
- 1 lb ground beef (80/20 for best flavor)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 (8 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1/2 cup sour cream, room temp
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese, divided
- Fresh parsley, chopped (optional)
Instructions
- In a large skillet over medium-high heat, cook beef until no longer pink, 5–7 minutes. Drain most of the fat, leaving about 1–2 tsp for flavor.
- Add onion; cook 3–4 minutes until softened. Stir in garlic; cook 30–60 seconds until fragrant.
- Stir in tomato paste to coat the beef and onions. Add broth, tomato sauce, Worcestershire, and smoked paprika. Season with salt and pepper. Simmer 5–7 minutes to slightly thicken.
- Reduce heat to low. Add softened cream cheese and sour cream. Stir until smooth and glossy.
- Turn off the heat. Fold in 1 cup cheddar until melted. Sprinkle the remaining 1 cup on top, cover, and let stand 2–3 minutes to melt.
- Garnish with parsley. Serve over egg noodles, rice, mashed potatoes, or spoon into warm tortillas.
Notes
For extra depth, use 80/20 beef and don’t skip letting the dairy come to room temp. Spice it up with jalapeños or red pepper flakes, and swap in other cheeses if you’d like. Great for meal prep, and freezer friendly up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 5g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
Keywords: ground beef, skillet, creamy, one pan, weeknight dinner