We all look forward to our big Thanksgiving meal and no matter what you serve, be it turkey or ham the leftovers are a big part of the meal. I know in our house, the first leftovers to go are the buttermilk mashed potatoes, gravy, and easy cornbread stuffing.
Never mind that the potatoes are stiff and lumpy and that the stuffing is a little less moist then when first served; but that's ok with us. We pile the leftovers onto our plate right next to our thick turkey sandwich. We eat the entire plate with just as much excitement as we did during the holiday. It's the next meal where things go south.
The next time we pull out the leftover we find that the turkey meat has been picked over; all that's left is maybe a leg and the dark meat. And the only side dishes left in the fridge is the sweet potato casserole and the cranberry sauce. The family will scrunch up their faces and quietly place everything back into the fridge. Then they helplessly and expectantly look at me.
My secret weapon during these moments is super simple skillet meals like this cheeseburger skillet dinner. They take less than 30 minutes, require only one pot and are usually made with ingredients I already have.
This cheeseburger skillet dinner starts with lean ground beef, onions and seasoning. I add orzo (my favorite) and beef broth and allow the mixture to thicken. I finish off the dish with mustard, tomatoes, pickles, and of course cheese!
This skillet meal is hearty and flavorful and despite the fact that my family hates mustard and pickles (they are so weird), they managed to eat it all up! Keep this recipe in your back pocket, and when your family is sick of turkey, you'll have just the meal to make!
- 1/2 teaspoon olive oil
- 1 pound lean ground beef
- 1/4 cup diced onion
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 2 cups orzo pasta
- 4 cups beef broth
- 1 1/2 teaspoons mustard
- 1/3 cup diced pickles
- 1 1/2 cups shredded cheddar cheese
- roma tomato, chopped
- Heat olive oil over medium heat in a large, deep, ovenproof skillet. Add ground beef. Crumble and cook the beef until browned. Stir in onions and cook another 1-2 minutes or until soft. Stir in Worcestershire sauce, thyme, basil and salt. Add orzo to skillet and cover with beef broth.
- Bring broth to a boil and then reduce heat and simmer until the liquid has been absorbed, about 12-15 minutes. Stir in mustard and pickles.
- Preheat broiler. Place skillet under broiler for just a minute or until cheese has melted. Remove and top with freshly chopped tomatoes.
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