Creamy Beef & Tomato Noodle Skillet
This hearty one-pan skillet combines juicy ground beef simmered in a tangy tomato sauce with tender egg noodles swirled into a creamy blend of sour cream and cream cheese. Inspired by family-style weeknight dinners, it strikes the perfect balance of rich, comforting flavors and speedy prep.
| American Cuisine |
| Main Dish |
| By Talia Beventi |
Ingredients:
Beef & Sauce Base
- 1 lb. ground chuck
- 1 tsp. shortening (or butter)
- 1 (16 oz.) can diced tomatoes
- 1 (8 oz.) can tomato sauce
- 2 tsp. salt
- 2 tsp. granulated sugar
- 2 garlic cloves, crushed
Noodle & Creamy Blend
- 1 (5 oz.) package egg noodles
- 1 cup sour cream
- 1 (3 oz.) package cream cheese, softened
- 6 green onions or scallions, chopped (include green tops)
- 1 cup grated cheese (cheddar, Monterey Jack, or blend)
4 generous portions
10 minutes
20 minutes
Easy
Tools We Use:
Instructions:
- Heat the fat: In a large skillet over medium heat, melt the shortening.
- Brown the beef: Add ground chuck and break it up with a fork; cook 5–7 minutes until no longer pink.
- Drain fat: Carefully pour off any excess grease, reserving the fond on the pan for flavor.
- Build the sauce: Stir in diced tomatoes, tomato sauce, salt, sugar, and crushed garlic. Bring to a simmer and cook 5–10 minutes, until flavors meld.
- Cook noodles: Meanwhile, bring a pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain well.
- Make it creamy: Reduce heat to low. Stir the hot noodles into the beef mixture. Dollop sour cream and cream cheese on top; fold gently until cheeses melt and coat the noodles.
- Add aromatics & cheese: Stir in chopped green onions, reserving a few for garnish. Sprinkle grated cheese over the skillet; cover briefly until melted.
- Serve: Divide among bowls, garnish with remaining scallion tops, and enjoy hot.
Chef's Tips:
- Use lean (80/20) ground beef for optimal flavor and less grease.
- Soften cream cheese at room temperature to avoid lumps when stirring.
- Reserve a splash of pasta water to loosen the sauce if it seems too thick.
Essential Cookware Sets:
Serving Suggestions:
- Crispy garlic bread or buttery dinner rolls.
- Simple mixed green salad with a light vinaigrette.
- Steamed broccoli or roasted asparagus for a veggie side.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
- Freeze cooled portions in freezer-safe bags for up to 2 months. Thaw overnight before reheating.
- To revive creaminess, stir in a spoonful of sour cream or milk when reheating.
Dietary Adaptations:
- Vegan: Swap beef for crumbled plant-based “beef,” use vegan sour cream and cream cheese.
- Gluten-Free: Use gluten-free egg-style noodles or zoodles (zucchini noodles).
- Lower-Fat: Replace sour cream with plain Greek yogurt and use reduced-fat cheese.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Cholesterol | 85 mg |
| Sodium | 950 mg |
| Total Carbohydrate | 32 g |
| Dietary Fiber | 2 g |
| Sugars | 8 g |
| Protein | 30 g |
