There’s something special about a simple supper made in one pan. The kind of meal that fills the kitchen with the smell of bacon sizzling, onions cooking, and everyone asking when dinner will be ready. Grandpa’s One Pan Ground Beef & Bacon Supper is exactly that kind of recipe.
Made with seasoned ground beef, crispy bacon, tender rotini pasta, and melted cheese, this hearty skillet supper comes together with simple ingredients and plenty of old-fashioned comfort. It’s the perfect meal for busy weeknights, cool evenings, or anytime you’re craving a satisfying homemade dinner that doesn’t leave a sink full of dishes behind.
If you’re looking for a dependable comfort food recipe that’s easy to make and loaded with flavor, this one-pan supper is sure to become a family favorite.
Grandpa’s One Pan Ground Beef & Bacon Supper
Description
This Grandpa's One Pan Ground Beef & Bacon Supper is the kind of meal that brings back memories of simple suppers around the kitchen table. Made with seasoned ground beef, smoky bacon, tender rotini pasta, and melted cheese, it's hearty, comforting, and packed with flavor. Best of all, it comes together in a single skillet using everyday ingredients, making it perfect for busy weeknights or whenever you're craving a cozy homemade meal.
Ingredients
Instructions
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Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain and set aside.
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While the pasta cooks, fry the bacon in a air fryer or large cast iron skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Once cooled, chop into bite-sized pieces. Leave about 1 tablespoon of bacon drippings in the skillet if you are pan frying it.
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Add the ground beef to the skillet. Cook, stirring occasionally, until the beef is browned - about 5 to 7 minutes.
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Move the beef to one side of the pan and add the onion and garlic. Stir and sauté until fragrant. Mix well with the beef.
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Stir in the paprika, salt, black pepper, Dijon mustard, Worcestershire sauce, Italian seasoning, and hot pepper flakes. Cook for 1 minute, stirring constantly, until fragrant and the meat is coated.
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Pour in the diced tomatoes, tomato soup, milk, sour cream, and liquid smoke, if using. Stir until everything is well combined and heated through.
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Add the cooked rotini, half the chopped bacon, and half the cheese. Stir until the pasta is evenly coated in the sauce.
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Reduce the heat to low and sprinkle the remaining cheddar cheese evenly over the top.
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Remove from the heat and top with the remaining bacon and chopped parsley.
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Serve hot and enjoy!
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Nutrition Facts
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 39g60%
- Cholesterol 115mg39%
- Sodium 850mg36%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
Cook the rotini just until al dente, as it will continue to absorb some of the sauce in the skillet. Reserve half of the bacon for the final topping to add extra texture, flavor, and visual appeal. Sharp old cheddar gives the richest flavor, but a blend of cheddar and mozzarella can be used if preferred. The liquid smoke is optional but adds a subtle old-fashioned smoky flavor that pairs beautifully with the bacon. Leftovers can be refrigerated for up to 3 days and reheat well in the microwave or a skillet with a splash of milk. If you like a little extra heat, increase the hot pepper flakes to 1 teaspoon. For the best presentation, serve directly from the cast iron skillet and garnish with the remaining bacon and fresh parsley just before serving.
