Chuckwagon Beef & Pasta Skillet (Easy One‑Pan Dinner)

 

If you’re looking for a hearty, family‑friendly skillet supper that comes together quickly and delivers big comfort, this Chuckwagon Beef & Pasta Skillet is just the thing. Made with lean ground beef, tender wagon‑wheel pasta, and a sweet‑tangy sauce that simmers into something rich and irresistible, it’s a one‑pan meal that feels nostalgic, satisfying, and perfect for busy weeknights. 

Everything cooks right in the skillet — no fuss, no extra dishes — and a sprinkle of melty cheese on top makes it even more crowd‑pleasing. Simple ingredients, straightforward steps, and plenty of flavour: this is the kind of homestyle recipe you’ll want in regular rotation.

 

This recipe which I am sharing with you today is one that I adapted from the Washington State Beef Commission. I had seen it on Pinterest and pinned/bookmarked it to make sometime when I had my daughter visiting.  It just looked very delicious and family friendly.  It also looked very easy to make and I am trying to teacher her how to cook simple and easy meals that she can safely make for herself..

I couldn't find any wagon wheel pasta. Occasionally you might see it, but you are more likely to find maple leaf shaped pasta here. I usually do keep a variety of pasta shapes in the cupboard however, so I used one which was round and that I thought would hug the sauce perfectly. Volatini. This is a pasta that is shaped like little flying saucers. It did take slightly longer to cook, but that really wasn't a problem.

The sauce for this is very much like a homemade BBQ sauce, using tomato ketchup, brown sugar, cider vinegar and some seasonings. You could add some dry mustard to it if you wanted to give it a bit more zip, or you could add some Smoked paprika for an even deeper BBQ kiss and smoky quality.  Just be sure to use the mild unless you want a dish that bites back.

I did slip mine under the grill when it was all done and after I had sprinkled the cheese on top. This gilded it a tiny bit. I didn't let it brown overly much.

Eileen really loved this. I divided it up into single serving sized packages and sent them home with her to pop into her freezer, ready to remove and enjoy anytime she wants a quick and simple supper.

Normally we would have enjoyed salad on the side of this, but we are avoiding the dreaded lettuce at the moment and made do with a cooked vegetable on the side and some crusty bread to help us mop up all of that delicious sauce!

This was quick and easy to make, fairly economical and really delicious. I highly recommend!

 

INGREDIENTS NEEDED

TO MAKE

CHUCKWAGON BEEF & PASTA SKILLET

Most of these are basic store-cupboard ingredients.  Use the best that you can afford and you will be pleased with the results.

• 1 pound (453.5g) lean ground beef
• 1 small green pepper, trimmed and chopped (about one cup)
• 1/2 medium onion, peeled and chopped (about 1/2 cup)
• 3/4 tsp salt, divided
• 1 1/4 cups (300ml) beef broth
• 1 cup (116g) dry macaroni pasta (wagon wheel or a similar shape)
• 1/2 cup (123g) tomato ketchup
• 1/4 cup (50g) soft light brown sugar
• 1/4 cup (60ml) apple cider vinegar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup (60g) grated cheddar or colby cheese

 

NOTES ON INGREDIENTS

• We buy our ground beef at Peltons. It is locally sourced, organic, and grass fed. 
• My pepper was quite large so I used only 3 humps. (when you know you know)
• My onion  was also fairly large, but the two outer layers needed to be discarded. That's onions at this time of year.
• I used Better than Bouillon beef stock concentrate, reconstituted.
• I could not get wagon wheel pasta so I used Italian Volanti, which is shaped like little flying sauces. Even so it wasn't cooked through in the required time. Not a problem, I added a bit more hot stock and it cooked perfectly with about 5 additional minutes of time.
• I use a low sugar, low salt tomato ketchup.
• No need to press the brown sugar firmly into the measuring cup.
• I use organic apple cider vinegar with the mother.
• Make sure you use powders and not salts when it comes to the garlic and the onion powders.
• Grate your own cheese if possible.

 

HOW TO MAKE

CHUCKWAGON BEEF & PASTA SKILLET

This is not hard at all to make. Everything cooks easily together in one skillet.

1. Heat a large non-stick skillet over medium heat until hot. Crumble in the ground beef and add the peppers and onions. (I find crumbling the beef as I add it to the pan is helpful. I also use one of those silicone tools that helps to break up ground meat as it fries.)
2. Cook for 8 to 10 minutes, breaking up the meat, until the meat is browned and cooked through. Season with 1/2 tsp salt. (The amount of salt depends on how salty your other ingredients are. I use a low salt ketchup and stock so I use the full amount.)
3. Add the broth, pasta, ketchup, brown sugar, cider vinegar, and garlic and onion powders. Bring to the boil. (Don't use garlic and onion salt. This will be too salty.)
4. Reduce heat to a slow simmer, cover and cook on low for 10 to 15 minutes, stirring occasionally, until the pasta is almost tender. (Stirring occasionally helps to prevent the pasta from sticking and ensures that the pasta cooks more evenly.)
5. Uncover and cook for a further 3 to 5 minutes until the pasta is tender and the sauce has thickened. Stir occasionally. (If your pasta is still not cooked through you can add a bit more hot stock and cook until it is tender.)
6. Season with the remaining salt. Sprinkle the cheese on top and serve. (If you prefer a more golden top you can flash it under a hot grill for  few minutes.)

 

🌾HINTS & TIPS FOR SUCCESS🌾

Use a hot skillet from the start 

 Heating the skillet before adding the beef helps it brown properly and prevents steaming. 

Break the beef into even crumbles 

 Aim for roughly ¾‑inch crumbles so they cook evenly and blend nicely with the pasta and sauce. 

Cook the beef thoroughly — temperature matters 

 Ground beef should reach 160°F/71*C, since colour alone isn’t a reliable indicator of doneness. This ensures safety and perfect texture.

Choose a sturdy pasta shape 

 Wagon wheels are ideal because they hold up during simmering, but any small, firm pasta works. Just avoid delicate shapes that may break apart.

Simmer gently for tender pasta 

 Keep the heat at medium‑low during the covered simmer so the pasta cooks evenly without sticking or scorching.

Don’t rush the sauce thickening 

 After uncovering, give the dish its full 3–5 minutes to reduce. This is where the sauce becomes glossy, rich, and clingy.

Taste and adjust the seasoning 

 The recipe adds salt in two stages — don’t skip the final seasoning. It brightens the sweet‑tangy BBQ sauce and balances the beef.

Use finely shredded cheese for perfect melting 

 A fine shred melts quickly over the hot skillet, giving you that lovely cheesy finish without needing extra oven time. 

Let it rest for a minute before serving Resting helps the sauce settle and cling to the pasta, making serving easier and tidier.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE A SPECIAL KIND OF PASTA TO MAKE THIS MEAL?

Not at all. The original recipe called for wagon wheel pasta. I couldn't find that so I used  volanti, which is shaped like little flying saucers. Simply use a small, sturdy past shape. The key is in choosing a shape that can simmer directly in the sauce without falling apart.

HOW CAN I TELL IF THE GROUND BEEF IS FULLY COOKED?

When the internal temperature of the beef registers 160*F/71*C you can be assured that your ground beef is thoroughly cooked. You cannot rely alone on the color as an indicator of doneness.

CAN I ADJUST THE SWEETNESS OR TANG OF THE SAUCE?

Absolutely — the sauce is built from ketchup, brown sugar, and apple cider vinegar. Reduce the brown sugar for less sweetness, or add a splash more vinegar for extra tang. 

HOW LONG DOES THE PASTA NEED TO COOK IN THE SKILLET?

After adding the broth, pasta, and sauce ingredients, the dish simmers 10–15 minutes covered, then 3–5 minutes uncovered until the pasta is tender and the sauce thickens. If you think your pasta is still not done by that time, simply add a bit more hot stock to the pan and continue to cook until the pasta is done to your preference.

WHAT TYPE OF CHEESE WORKS BEST FOR TOPPING?

Use a good quality cheddar or a Colby, or Jack cheese.  Any cheese with a nice flavor and perfect melting qualities works well.

WHY SHOULD I GRATE MY OWN CHEESE?

Generally speaking, those packages of already grated cheese add fillers such as cellulose (wood fiber) etc. to keep the cheese flowing and not sticking together. I don't want to be eating that myself.

 

A FEW MORE GROUND BEEF RECIPES TO ENJOY

Ground beef is an affordable and delicious way to enjoy beef. Here are a few other ways which I like to cook it that everyone loves!

MACARONI & CHEESE MEATLOAF CASSEROLE - This is a real family favorite!  a delicious cozy, comforting mash-up of two beloved classics. You have a tender BBQ glazed meatloaf base with a rich and creamy macaroni and cheese on top. Baked until bubbly and golden, every bite brings together savoury beef, melty cheese, and that irresistible homestyle warmth families adore. It’s simple, hearty, and wonderfully satisfying — the kind of dish that feels like a hug from the oven.

MEATZA PIE - Another fun twist on two comfort-food favorites pairing a delicious savory, tender meatloaf base that is seasoned perfectly,  and  is hearty and  satisfying on it's own, but is then dressed up like your favorite pepperoni pizza. With melty mozzarella, Parmesan, sweet peppers, onions, and plenty of pepperoni layered over a rich garlic-kissed pizza sauce glaze. Every slice delivers the perfect balance of homestyle comfort and pizzeria flavor. Quick, adaptable and loved by the family.

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Yield: Serves 4

Author: Marie Rayner

Chuck Wagon Beef & Pasta Skillet

Cook time: 30 MinTotal time: 30 Min

A one pan skillet supper where everything, including the pasta, cooks all in one skillet with delicious results.

Ingredients

• 1 pound (453.5g) lean ground beef
• 1 small green pepper, trimmed and chopped (about one cup)
• 1/2 medium onion, peeled and chopped (about 1/2 cup)
• 3/4 tsp salt, divided
• 1 1/4 cups (300ml) beef broth
• 1 cup (116g) dry macaroni pasta (wagon wheel or a similar shape)
• 1/2 cup (123g) tomato ketchup
• 1/4 cup (50g) soft light brown sugar
• 1/4 cup (60ml) apple cider vinegar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup (60g) grated cheddar or colby cheese

Instructions

1. Heat a large non-stick skillet over medium heat until hot. Crumble in the ground beef and add the peppers and onions.
2. Cook for 8 to 10 minutes, breaking up the meat, until the meat is browned and cooked through. Season with 1/2 tsp salt.
3. Add the broth, pasta, ketchup, brown sugar, cider vinegar, and garlic and onion powders. Bring to the boil.
4. Reduce heat to a slow simmer, cover and cook on low for 10 to 15 minutes, stirring occasionally, until the pasta is almost tender.
5. Uncover and cook for a further 3 to 5 minutes until the pasta is tender and the sauce has thickened. Stir occasionally. (If your pasta is still not cooked through you can add a bit more hot stock and cook until it is tender.)
6. Season with the remaining salt. Sprinkle the cheese on top and serve.

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