Ingredients
Scale
- 1.5 pound ground beef (preferably 80/20 for more flavor)
- 3 cloves garlic, minced
- 2 medium tomato, diced (optional, for garnish)
- Fresh lettuce leaves, for garnish
- Salt and pepper, to taste
- 1.5 teaspoon paprika (optional for added flavor)
- 1 cup pickles, diced
- 1/2 cup tomato paste (check for no added sugars)
- 2 cup beef broth
- 3 cups shredded cheddar cheese
- 9 slices of bacon, chopped
- 1 medium onion, diced
- Mustard and sugar-free ketchup, for serving
Instructions
- Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set it aside on a paper towel to drain. Keep the bacon grease in the skillet.
- Brown the Beef:
- Add the ground beef to the skillet with the bacon grease. Cook over medium heat until browned, breaking it apart with a spatula as it cooks. Season with salt, pepper, and paprika (if using).
- Add Onion and Garlic:
- Once the beef is nearly cooked through, add the diced onion and minced garlic to the skillet. Cook until the onions are translucent and soft.
- Mix in the Tomato Paste and Broth:
- Stir in the tomato paste until well combined with the beef. Then, pour in the beef broth and bring to a simmer. Let the mixture cook for a few minutes to reduce slightly.
- Incorporate Bacon and Pickles:
- Return the cooked bacon to the skillet along with the diced pickles. Stir to combine.
- Add Cheese:
- Sprinkle the shredded cheddar cheese over the top of the beef mixture. Cover the skillet with a lid or aluminum foil and let it sit on low heat until the cheese is melted.
- Garnish and Serve:
- Once the cheese is melted, garnish the skillet with diced tomatoes and fresh lettuce leaves. Serve with mustard and sugar-free ketchup on the side.
