– 1 pound 80/20 ground beef – 1 yellow onion, finely chopped – 6 cloves garlic, minced – 1 teaspoon kosher salt – 1/2 teaspoon freshly ground black pepper – 1 tablespoon tomato paste – 2 teaspoons onion powder – 1 1/2 teaspoons smoked paprika – 1 teaspoon garlic powder – 4 cups beef broth – 1 15-ounce) canned crushed tomatoe – 1/4 cup drained hamburger dill pickle chips, finely chopped, plus more chips for garnish – 3 tablespoons yellow mustard – 3 tablespoons ketchup – 8 ounces uncooked cavatappi pasta – 1 (8-ounce) package shredded sharp Cheddar cheese – 2 ounces cream cheese, cut into piece – toasted sesame seeds and sliced scallion
A big skillet that does not stick should be heated over medium-high heat.
In a skillet over medium heat, add the meat, onion, garlic, salt, and black pepper.
Cook, turning periodically, for six to eight minutes, or until the steak is no longer pink and the onions have become translucent.
After adding tomato paste, onion powder, paprika, and garlic powder, continue to stir the mixture while cooking for approximately.
After stirring in the stock, crushed tomatoes, pickles, mustard, and ketchup, cook the mixture over medium.
Cook pasta over medium-high heat, stirring it occasionally, for eight to ten minutes, or until it reaches the al dente stage.