Big Mac Pasta Skillet

All the flavors of a Big Mac—but higher protein, lower carb, and straight-up DELISH.

You can use any protein pasta, but I used my new @kaizenfoodco Lumache shape (20 g protein, 6 net carbs per serving!). Add that to seasoned beef, melty cheddar, and creamy Big Mac sauce = so good.

4 Servings – 460 cals / 50 g protein / 12 net carbs

Pasta & Beef:
8 oz Kaizen low-carb protein pasta
1 lb lean ground beef
½ large onion, diced
Salt & pepper
1 tsp onion powder & garlic powder
½ tsp smoked paprika

Big Mac Sauce:
¼ cup mayo
1 tbsp yellow mustard
2 tbsp sugar-free ketchup
2 tbsp diced pickles
1 tbsp white vinegar
½ tsp garlic powder & onion powder
¼ tsp smoked paprika
Pinch of salt

Optional Toppings: shredded lettuce, diced tomato/onion/pickles, sesame seeds.

Here’s how I made it:

1. Season ground beef with salt, pepper, onion powder, garlic powder, and smoked paprika. Add diced onion and cook over medium-high heat, breaking it up.
2. When beef is almost done, stir in cheddar and Greek yogurt.
3. Boil your protein pasta in generously salted water for 5 minutes. Drain & mix with beef.
4. Make the Big Mac sauce by mixing mayo, mustard, sugar-free ketchup, pickles, vinegar, garlic & onion powder, paprika, and salt. Spoon on top, then crown with lettuce, tomato, onion, pickles, & sesame seeds.