Homemade Hamburger Helper
This easy homemade Hamburger Helper recipe is a one-skillet dinner with macaroni, ground beef and cheesy sauce. Kids love it and you will too!
Foto: Well Plated
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (cut into 1/2-inch dice)
- 3 medium carrots (scrubbed and cut into 1/4-inch dice)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 g arlic cloves (minced (about 1 tablespoon))
- 1 pound lean ground beef ((I used 93% lean))
- 2 to 3 teaspoons hot sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons smoked paprika
- 1 (14-ounce) can reduced sodium beef broth
- 2 cups water (plus additional as needed)
- 8 ounces whole wheat elbow pasta
- 1/2 cup plain nonfat Greek yogurt
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup chopped chives (divided (optional))
Steps
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Heat a Dutch oven or a large, deep 12-inch skillet with a sturdy bottom over medium-low heat. Add the oil onion, carrot, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (don't shortcut this step; it builds a lot of flavor).
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Add the garlic and let cook just until fragrant, about 30 seconds.
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Increase heat to medium-high and add the ground beef. With the back of a large spoon or a sturdy spatula, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.
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Remove pan from the heat and carefully drain off any excess fat, leaving just a little bit in the pan to keep the meat moist (if you are using meat that is 93% lean, you likely will not need to drain it).
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Return the pan to medium-high heat. Stir in the hot sauce, Dijon, and smoked paprika. Add the beef broth. Scrape up any browned bits stuck to the pan.
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Add the water and stir to combine. Bring the liquid to a boil over medium-high heat.
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Once the liquid is boiling, add the pasta and cook until al dente according to package instructions, stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes too dry, splash in a bit of water.
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Remove the pan from the heat and let cool 1 minute. Add the Greek yogurt and cheddar. Stir until the cheese is melted and the ingredients are well combined.
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Stir in half of the chives, then sprinkle the remaining chives on top. Enjoy hot.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (19% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra-virgin olive oil | 2 tablespoons | - | - |
| yellow onion | 1 large | - | - |
| carrots | 3 medium | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| ground black pepper | 0.25 teaspoon | - | - |
| arlic cloves | 3 g | - | - |
| lean ground beef | 1 pound | - | - |
| to 3 teaspoons hot sauce | 2 | - | - |
| Dijon mustard | 1 teaspoon | - | - |
| smoked paprika | 2 teaspoons | $2.50/kg | $0.50 |
| 1 | - | - | |
| water | 2 cups | - | - |
| whole wheat elbow pasta | 8 ounces | - | - |
| plain nonfat Greek yogurt | 0.5 cup | $0.94/200g | $0.56 |
| grated sharp cheddar cheese | 0.5 cups | $1.88/170g | $0.55 |
| chopped chives | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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