My Daily Bread // Cheeseburger Pasta.

When it comes to cooking, I’m kind of pathetic. I never get the right ingredients, never follow the instructions correctly, somehow I always end up hurting myself, and I never seem to finish my leftovers. Long story short, I’m a horrible chef.

But that is why I am starting a new installment here on Ordinary Adventures, as well as a new goal for myself in my life. I am happy to introduce to you all, My Daily Bread. In this little series, I hope to share (weekly) with you all, my adventures in the kitchen.

What better way to start off this journey than with a Damn Delicious inspired dish? If you guys like cheeseburgers, casseroles, and easy recipes, than you will love this meal. I have been head over heals for these “one pot” dishes and the whole idea of just simple, quick food. And this one hits all those marks. I was able to make it in no time and then had a cozy, warm dish for lunch this lovely weekend.

Here are a few things to know before you begin:
– I did not add enough tomatoes and sauce, because my can-opener broke. So in the pictures, my dish looks a little more soupy than it should.
– I also did not put the (wrong) cheese on until after I served the meal. Another problem with not reading the directions thoroughly enough.
– Lastly, I did not use the exact, perfect ingredients the whole time. Yellow mustard, not enough tomatoes, Mexican cheddar mix (ew), etc. Even still, this meal was so good!

Total prep/cook time: 20 minutes!

– 1 tablespoon olive oil
– 1 1/2 pounds ground beef
– 1 onion, diced
– Salt and freshly ground black pepper, to taste
– 1 (28-ounce) can diced tomatoes, undrained
– 1 (8-ounce) can tomato sauce
– 2 cups chicken broth
– 1/4 cup ketchup
– 2 teaspoons mustard
– 1 pound rotini pasta
– 2 cups shredded cheddar cheese
– 1 Roma tomato, diced

– Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
– Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.
– Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
– Serve immediately. This also stores well and is great for leftovers!












My can opener broke, I sliced my finger, I didn’t read the directions carefully, I didn’t get all the right ingredients; my whole cooking experience was a mess! Even after all that though, Drew and I enjoyed this fun, super simple little meal. So get your (ONE!) pot out and get cooking!

— Brey