In a large skillet, heat vegetable oil over medium-high heat. Cook the diced bacon until it becomes crispy, then transfer it to a paper-towel-lined plate to drain excess fat.

Using the same skillet, with some of the bacon fat still in the pan, add additional oil and brown the ground beef. As the beef nears completion, mix in paprika, black pepper, and diced onion. Cook until the onion turns translucent.

Next, pour in the tomato puree, beef stock, and Dijon mustard. Stir well to combine all ingredients.

Add the uncooked elbow macaroni to the skillet, cover, and bring the mixture to a boil. Once boiling, reduce the heat, stir, and cover again. Let it cook for 12 minutes, or until the macaroni is tender.

Once cooked, stir in shredded cheddar cheese, half of the bacon, and pickle relish. Mix until the cheese melts completely. If desired, sprinkle extra cheese on top, cover, and let it melt like a casserole. Finish by garnishing with the remaining bacon.

Enjoy your delicious Skillet Bacon Cheeseburger Casserole!