HamBULKer Helper
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
1000 kcal
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Course
Main Course
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Cuisine
American
HamBULKer Helper
Description
HamBULKer Helper melds 85/15 ground beef browned to render fat, which is then used for sautéing diced onion, carrots, celery, and grated garlic until softened and lightly browned. The vegetables are seasoned with dried basil and paprika to build flavor before combining potatoes, milk, chicken broth, petite diced tomatoes, the cooked beef, and uncooked elbow pasta into the pot.
As the mixture simmers, the pasta cooks absorb liquids, resulting in a creamy, flavorful base enriched with the added cheeses—sharp cheddar and nutty Parmesan. The inclusion of spinach adds a fresh vegetable element, contributing to the color and texture complexity. The dish offers a thick, comforting texture that blends meat, vegetables, and pasta in a cohesive casserole-style format.
This recipe serves as a robust main course that feeds a family, particularly appealing in colder months. The use of common pantry ingredients and the one-pot method simplify preparation and cleanup.
Ingredients
- 2 lbs ground beef 85/15
- 1 medium onion
- 4 medium carrot
- 4 talks celery
- 3 medium potato
- 12 oz elbow pasta gluten free if needed
- 14.5 oz diced tomatoes canned, petite
- 6 oz spinach
- 1 tbsp garlic minced
- 2 cups milk 2%
- 3 cups chicken broth
- 1 cup cheddar cheese shredded
- ½ cup Parmesan Cheese grated
- ¼ cup ketchup
- 1 tbsp basil dried
- 1 tsbp paprika
- salt to taste
- black pepper to taste
Instructions
For the Beef
- In a large stock pot over medium high heat, add the beef and allow it to brown and the fat to render off.
- Once browned, remove it from the pot, keeping all of the fat that was rendered off inside the pot. This will be used to cook the vegetables.
For the Vegetables
- While the beef is cooking, wash and cut the onion, carrots, and celery into a small dice of roughly the same size. Grate the garlic. Cut the potatoes into a medium dice of about ½" cubes. Roughly chop the spinach into smaller pieces.
- Once the beef has finished and only the fat remains left in the pot, add in the onions, carrots, celery, and garlic. Season lightly with salt to encourage the water to come out quicker. Allow this to brown and soften for 8-10 minutes.
- Once the vegetables have softened, season with 1 each of dried basil and paprika.
- Add in the potatoes, 2 cups of milk, 3 cups of chicken broth, 1 can of petite diced tomatoes, the beef and 12oz of elbow pasta.
- Bring this mixture to a light boil, stirring occasionally then reduce the heat to low, cover, and cook for 10-15 minutes or until the potatoes have softened and the noodles have finished.
- Test the potatoes for doneness by sticking a fork into them. Once they have softened, add in 1 cup of shredded cheddar cheese, ½ cup of grated parmesan cheese, ¼ cup of ketchup, and all of the spinach you chopped earlier.
- Mix well to incorporate the cheeses and wilt the spinach. Taste test, season with salt and pepper to adjust flavor as needed.
Plating
- This recipe makes 5 servings. Divide the mixture of the pot evenly 5 ways.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 1000 kcal
% Daily Value*
| Calories | 1000kcal | 50% |
| Carbohydrates | 94g | 31% |
| Protein | 62g | 124% |
| Fat | 42g | 65% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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