PREP TIME: 5 MINS | COOK TIME: 25 MINS | TOTAL TIME: 30 MINS | YIELD: 4-6
Rich, creamy homemade Hamburger Helper for the win! Satisfy your cravings with this easy dish. All it needs are simple ingredients, and this incredible pasta dish is ready in less than thirty minutes! Ground beef and pasta smothered in a luscious creamy tomato and cheese sauce that no one can say no to.
INGREDIENTS
1 lb lean ground beef
1 large yellow onion, chopped
1 garlic clove, minced
2 tbsp all-purpose flour
2 c. low sodium beef broth
1 8-ounces can tomato sauce
1 tsp Italian seasoning
1 tsp seasoned salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 c. pasta shells (or use elbow pasta)
½ c. heavy cream
2 c. shredded cheddar cheese
salt and pepper, to taste
HOW TO MAKE HOMEMADE HAMBURGER HELPER
Step 1: Cook the ground beef in a large saute pan with a lid over medium-high heat until browned. When done, set the browned ground beef aside and reserve 2 tbsp of grease in the pan.
Step 2: In the same pan, cook the onion for approximately 5 minutes until soft. In the last 30 seconds, add the garlic.
Step 3: To the onion and garlic mixture, stir in the flour and cook for about a minute. Gradually stir in the beef broth, then bring to a boil.
Step 4: To the pan, add the tomato sauce along with the Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Stir well until everything is incorporated. Put the lid on and cook for about 12 to 15 minutes, stirring often until the pasta is done.
Step 5: Stir in the cream and cheese until the cheese has completely melted. Return the ground beef to the pan and continue cooking for an additional 2 to 3 minutes until heated through.
Step 6: When done, serve right away. Enjoy!
NOTE:
Feel free to add extra water or beef broth to the pasta. Remember, this dish is rich, so adjust accordingly. For the pasta, you can use other types but I suggest finding similar size pasta for the liquid ratio to work.
NUTRITION FACTS:
YIELD: 5, SERVING SIZE: 1
Amount Per Serving: CALORIES: 590 | TOTAL FAT: 35g | SATURATED FAT: 18g | TRANS FAT: 1g | UNSATURATED FAT: 13g | CHOLESTEROL: 152mg | SODIUM: 870mg | CARBOHYDRATES: 25g | FIBER: 2g | SUGAR: 4g | PROTEIN: 42g
Ingredients
- 1 lb lean ground beef
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 2 tbsp all-purpose flour
- 2 c. low sodium beef broth
- 1 8-ounces can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp seasoned salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 c. pasta shells (or use elbow pasta)
- ½ c. heavy cream
- 2 c. shredded cheddar cheese
- salt and pepper, to taste
Instructions
Step 1: Cook the ground beef in a large saute pan with a lid over medium-high heat until browned. When done, set the browned ground beef aside and reserve 2 tbsp of grease in the pan.
Step 2: In the same pan, cook the onion for approximately 5 minutes until soft. In the last 30 seconds, add the garlic.
Step 3: To the onion and garlic mixture, stir in the flour and cook for about a minute. Gradually stir in the beef broth, then bring to a boil.
Step 4: To the pan, add the tomato sauce along with the Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Stir well until everything is incorporated. Put the lid on and cook for about 12 to 15 minutes, stirring often until the pasta is done.
Step 5: Stir in the cream and cheese until the cheese has completely melted. Return the ground beef to the pan and continue cooking for an additional 2 to 3 minutes until heated through.
Step 6: When done, serve right away. Enjoy!
Notes
Feel free to add extra water or beef broth to the pasta. Remember, this dish is rich, so adjust accordingly. For the pasta, you can use other types but I suggest finding similar size pasta for the liquid ratio to work.
