By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
211 cal · 40 min
Irish Pasta
Recipe GLPR183b1692f2d85a
A hearty, comforting one-pot style pasta dish combining seasoned ground beef with creamy mushroom and tomato soups. Perfect for weeknight dinners and easily feeds a crowd. Optional cheese topping adds extra richness.
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Ingredients
1 lb ground beef
1 medium yellow onion, diced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon red pepper powder
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10 oz) condensed tomato soup
1 lb pasta (penne, rigatoni, or your choice)
Shredded cheddar cheese for topping (optional)
Directions
In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. Once the beef is no longer pink, add the diced onion and cook for 2-3 minutes until softened. Drain any excess fat if needed.
Sprinkle the chili powder, black pepper, and red pepper powder over the cooked beef and onion mixture. Stir well to coat evenly and cook for about 1 minute until fragrant.
Pour both cans of soup (cream of mushroom and tomato) into the skillet with the beef. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle boil over medium heat, then reduce to medium-low and let it simmer, stirring frequently for about 10 minutes.
While the sauce simmers, cook the pasta according to package directions until al dente. Drain the pasta well.
Add the drained cooked pasta directly to the skillet with the beef and soup mixture. Stir gently but thoroughly until all pasta is coated with the creamy sauce. Cook together for 2-3 minutes, stirring occasionally, until heated through.
Divide the pasta into serving bowls or plates. If desired, top each serving with shredded cheddar cheese. Serve hot.
Comments
This is a straightforward comfort dish that delivers: all ingredients are standard stock at every Charlotte chain, making it a genuine weeknight option without supply friction. At roughly $1.25 per serving, the cost is held down by canned soups and ground beef, though the cream of mushroom and tomato soup base means you are eating processed comfort rather than fresh depth—a trade-off baked into the budget. The stated 40 minutes is honest for cooking but assumes browning meat and boiling pasta happen in parallel; budget 35 if you work efficiently. It feeds ten and reheats decently, which matters for a weeknight batch, but the cream-soup texture won't brighten on day two the way a tomato-based ragù would.
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