Creamy Pickle & Jalapeño Pasta Skillet

A unique and tangy one-pot pasta dish featuring ground beef, creamy sauce, and a zesty kick from diced pickles and pickled jalapeños.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.49/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• comfort food
• tangy
• spicy

Ingredients

• 1 pound ground beef (lean)
• 1 tablespoon avocado oil
• 1 yellow onion (medium, chopped)
• 1 teaspoon onion powder
• 0.5 teaspoon black pepper
• 1 teaspoon Kinders Buttery Steakhouse seasoning
• 4 cup beef broth
• 16 ounce rotini pasta
• 0.5 cup diced pickles
• 0.25 cup pickled jalapeños (finely chopped)
• 4 ounce cream cheese (softened)
• 0.25 cup fresh dill (chopped)

Instructions

1. Heat avocado oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and yellow onion, cooking until beef is browned and onion is softened, about 6-8 minutes. Drain any excess fat.
2. Stir in onion powder, black pepper, and Kinders Buttery Steakhouse seasoning. Cook for 1 minute until fragrant.
3. Pour in beef broth and bring to a simmer. Add rotini pasta, stirring to ensure it's submerged. Cover and cook for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
4. Once pasta is cooked, reduce heat to low. Stir in diced pickles, chopped pickled jalapeños, and softened cream cheese until the cheese is fully melted and incorporated, creating a creamy sauce.
5. Remove from heat. Serve immediately, garnished with fresh dill if desired.

Notes

This dish can be made as mild or spicy as you prefer by adjusting the amount of pickled jalapeños. Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop with a splash of broth or milk to loosen the sauce.

Nutrition (per serving)

• Calories: 485
• Protein: 37 g
• Carbohydrates: 44 g
• Fat: 19.5 g
• Fiber: 3 g
• Sodium: 780 mg
• Saturated Fat: 9 g
• Sugar: 5 g
• Cholesterol: 95 mg