Creamy Cheeseburger Skillet with Mushrooms and Swiss
A deliciously creamy, cheesy, fully-loaded cheeseburger skillet that the whole family will love. Make it in just 30 minutes with ground beef, mushrooms, onions, cream cheese, and Swiss cheese.
- 1¼ cups chicken broth
- 1½ tbsp all purpose flour
- 1½ tbsps olive oil
- 1 cup finely chopped onion
- 8 oz white mushrooms, sliced
- 3 garlic cloves, minced
- 1 lb 93% lean ground beef
- 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 oz light cream cheese (⅓ less fat)
- 2 oz swiss cheese, shredded (or cheddar cheese) (½ cup shredded)
In a bowl, whisk the broth and flour. Set aside.
In a large skillet, heat the oil over medium high heat. Add the onion and mushrooms and cook until just softened, stirring frequently, about 8 minutes. Add the garlic and cook, stirring constantly for 30 seconds. Transfer the cooked veggies to a bowl, wipe out the skillet with a paper towel, and return the skillet to the burner. Add the remaining 1/2 tablespoon of olive oil and the ground beef and cook, crumbling with a spatula as it browns, until cooked through, 6 to 7 minutes. Stir in the thyme, salt, and pepper.
Return the cooked veggies to the pan and add the broth and flour mixture. Bring the skillet to a simmer then reduce the heat to continue to simmer until the liquid has thickened, 5 to 8 minutes. Remove the skillet from heat and stir in the cream cheese and Swiss cheese until completely incorporated and creamy. Serve immediately with hamburger buns, if desired.
Calories: 335kcal | Carbohydrates: 12g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 768mg | Fiber: 2g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 4mg