1 tablespoon of olive oil
½ of a large yellow onion, diced
1.5 pounds lean ground beef
2 teaspoon of season salt, or salt and pepper to taste
1 28 oz can of whole peeled tomatoes
1 8 oz can of tomato sauce
2 cups of low-sodium chicken broth
2 cups of water
¼ cup of ketchup
2 teaspoons of dijon mustard
1 pound of rotini pasta
2 cups of shredded cheddar cheese
Freshly diced tomato
Start with a large pot.
Add olive oil to the pan, and saute yellow onions until softened over medium heat.
Increase heat to high and add ground beef.
While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper.
Brown ground beef, and drain any excess fat from the pot.
Use kitchen scissors to chop up whole tomatoes while still in the can.
Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil.
Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender.
Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese.
Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted.
Add your choice of traditional cheeseburger toppings.
We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.