Homemade Hamburger Helper
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
10 servings
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
Homemade Hamburger Helper
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Easy recipe to make hamburger helper at home.
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Ingredients
- 1 ½ pounds lean ground beef
- 1 cup finely diced yellow or white onion
- 16 ounces dry elbow macaroni pasta
- 3 cups beef or chicken broth
- 28 ounce can crushed tomato
- 1/4 cup tomato paste
- 1/4 cup plain nonfat Greek yogurt
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon dried onion powder
- 1/2 teaspoon chili powder
- salt and pepper
- 2 cups shredded sharp cheddar cheese plus extra for topping
Instructions
- Heat a Dutch oven or large deep skillet over medium-high heat.
- Add beef, and cook until browned.
- Drain ground beef, and return to skillet.
- Stir in onion, and, stirring regularly, cook until just softened, about 3 minutes.
- Add remaining ingredients EXCEPT cheese, and stir to combine.
- Bring to simmer, and reduce heat to medium-low. You want the mixture to simmer gently, not boil.
- Cook for about 10 minutes, or until most of the liquid is absorbed but mixture is still saucy. At this point, the pasta should be al dente.
- Stir in cheese.
- Sprinkle with additional cheese, if desired.
- Remove from heat, and serve.
Notes
- Ground beef: I like to use either 85% or 90% lean ground beef in this recipe. You could also use ground turkey or even ground chicken if you prefer.
- Pasta: You can use a similar type of pasta, but you may find that you need to adjust the cooking time depending on the type of pasta that you use.
- Broth: I like to use reduced-sodium broth in this recipe.
Greek yogurt: If you prefer, you can use 2% or full-fat plain Greek yogurt, regular sour cream, and lite sour cream in this recipe.
This recipe uses Greek yogurt (or sour cream) rather than milk. The yogurt adds just a bit of creaminess without thinning the sauce like milk would.
- This recipe uses Greek yogurt (or sour cream) rather than milk. The yogurt adds just a bit of creaminess without thinning the sauce like milk would.
- Cheese: You can also use a similar cheese, such as mild cheddar or extra sharp cheddar.
- Dutch oven: If you don't have a Dutch oven, you can use a similar, large pot (at least 5 quart) instead.
- Cooking: In order to keep the pasta saucy, it's important to keep it at a simmer. If you boil the pasta, you may end up with dry pasta.
- I sprinkled a little chopped fresh parsley over the pasta to brighten it up for the pictures. It isn't necessary for the finished dish.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
394kcal
(20%)
Carbohydrates
43g
(14%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
66mg
(22%)
Sodium
392mg
(16%)
Potassium
651mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
525IU
(11%)
Vitamin C
9.9mg
(11%)
Calcium
213mg
(21%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 392mg | 16% |
| Potassium | 651mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 213mg | 21% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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