Homemade Hamburger Helper
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
American
Homemade Hamburger Helper
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🍔🧀😍 You can kiss the store-bought-stuff goodbye because my homemade recipe for classic hamburger pasta is EASY, ready in 30 minutes, and made in ONE skillet! There’s saucy cheesy pasta and juicy ground beef in every bite making this a family FAVORITE comfort food recipe. PERFECT for busy weeknights!
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Ingredients
- 1 to 2 tablespoons olive oil
- 1 pound lean ground beef I recommend 90/10 or 93/7 so you don't have to drain excess fat
- 1 small yellow onion diced small (white onion may be substituted)
- 1 teaspoon paprika or smoked paprika
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 teaspoon garlic powder OR about 2 finely minced garlic cloves
- 2 teaspoons all-purpose flour
- 8 ounces small-shaped dry uncooked pasta* See Notes
- 2 ½ cups reduced sodium beef broth
- ½ cup tomato puree
- 1 teaspoon Dijon mustard honey mustard may be substituted; I don't care for yellow mustard here
- 1 heaping cup shredded sharp cheddar cheese and optionally 1/2 cup more for sprinkling on top
- ¼ cup sweet pickle relish OR diced sweet gherkins OR 1 teaspoon granulated sugar optional
- 2 tablespoons green onions sliced thin; optional for garnishing
Instructions
- To a large high-sided skillet, add the olive oil, ground beef, onion, evenly season with the paprika, salt, pepper, and saute over medium-high heat to cook the beef and soften the onion. Stir, flip, and crumble the beef frequently as it cooks to ensure even cooking; about 5 minutes.
- Add the garlic and cook for 1 minute; stir nearly constantly.
- Evenly sprinkle with the flour, stir to combine, and cook for 1 minute; stir nearly constantly. Tip - Flour is used to thicken the sauce a bit later on.
- Add the pasta (See Notes below for my suggestions and make sure to only add half of a 16 ounce box, or 2/3rds of a 12 ounce box), reduced sodium beef broth (tip - you may substitute with reduced sodium vegetable or chicken broth, or even water as a last resort but make sure to add more salt and extra seasonings if using water), tomato puree (tip - tomato puree is different from tomato sauce which is a bit thinner although would still work, but do not use tomato paste because it's too thick), Dijon mustard, stir to combine, and cover with a lid.
- Bring it to a boil, and once boiling, remove the lid, and stir well.
- Cover it again, reduce the heat to low (or as needed so mixture is simmering gently), and allow mixture to simmer for about 15 minutes, or until pasta is cooked to al dente and all liquid has been absorbed, or absorbed to your liking and pasta is done. For those who want a saucier final dish, cut the simmering time short by a couple minutes (or add an extra 1/3 cup broth or extra tomato puree). Tips for Liquid Level - Please read the FAQ section in the blog post about what to do if your skillet still has excess liquid (in short, remove the lid, bring it up to a faster boil, and let it boil away rapidly for 2-5 minutes, or as needed until the excess liquid volume evaporates). Or if your pasta isn't fully cooked and is still hard and/or the mixture is dry looking at any time add extra broth or water, starting with about 1/3 cup, and continue to simmer until the pasta is soft and done.
- Add the heaping cup of shredded cheese (tip - shred your cheese by hand for optimal melting) and the optional sweet pickle relish (or diced gherkins or teaspoon of sugar) and stir to combine. Flavor Tips - I love the sweet-and-tangy dimension but if you don't, simply omit the relish or diced gherkins. If you are omiting you may consider adding 1 teaspoon granulated sugar to help balance the acidity of the tomato puree and overall savory aspect of the dish, however the sugar is also optional and to taste. Make sure to check for seasoning balance and if desired, add more salt, pepper, paprika, garlic or onion powder, etc.
- Optionally, for those who want a cheesier final dish, evenly sprinkle an additional 1/2 cup or so of shredded cheese over the top, and cover with the lid for a couple minutes to help encourage the cheese to melt.
- Optionally garnish with green onions and serve immediately. Leftovers will keep airgith in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.
Equipments used:
Notes
- *Best Pasta Shapes for the recipe
- cavatappi (what I used)
- small elbow macaroni (the next most logical choice because it’s common and easy to find)
- small shells (the next logical choice because it’s common and easy to find)
- penne
- ziti
- rigatoni
- rotini
- small wheels
- ditali
Nutrition Information
Show Details
Serving
1serving
Calories
373kcal
(19%)
Carbohydrates
18g
(6%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
701mg
(29%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 701mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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