Chuckwagon Beef Skillet

Prep Time
Cook Time
Ready In

"This is from one of those small recipe magazines you see next to the checkout at the grocery store from the early 2000s. It is super easy, filling, and tasty - which is great, because at the time I found this recipe, it was early in my marriage, and I was still learning how to cook. It's still one of my hubby's favorites to this day."

Original recipe yields 4 servings


  • Serving Size: 1 (419.7 g)
  • Calories 552.4
  • Total Fat - 24.7 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 116.7 mg
  • Sodium - 861.9 mg
  • Total Carbohydrate - 41.1 g
  • Dietary Fiber - 6.9 g
  • Sugars - 14.1 g
  • Protein - 42.1 g
  • Calcium - 325.8 mg
  • Iron - 5.6 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.3 mg

Step 1

Start off by browning the ground beef in a large pan over medium-high heat, or medium heat if you are using cast iron. Stir frequently until the beef is cooked thoroughly. Drain off the grease.

Step 2

Stir in the water, barbecue sauce, baked beans, and tomato sauce. Bring this mixture up to a boil.

Step 3

Add in your pasta, stirring and making sure the pasta is mostly submerged in the liquid so that it will cook. Reduce the heat to a simmer. Cover the pan, and simmer for 12 to 14 minutes, or until the pasta is tender. Stir occasionally.

Step 4

Once the pasta is cooked, turn off the heat, and sprinkle on the shredded cheese. Let the cheese melt, and serve.

Notes: I use a 10" cast iron skillet, and this pretty much fills my pan. I wouldn't use anything smaller. Use your favorite flavor of barbecue sauce and baked beans. We use Bush's Honey Baked Beans when we make this at our house.

Tips & Variations

No special items needed.



Delicious (and a wonderful way to hide beans in a dish). I used a different type of macaroni but otherwise made as directed. This makes a lot which is great for my family! Thanks for sharing!

review by:
(9 Aug 2018)