Three Cheese Hamburger Helper
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
529 kcal
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Course
Main Course, Dinner
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Cuisine
American
Three Cheese Hamburger Helper
Description
Three Cheese Hamburger Helper is prepared by browning lean ground beef and then adding seasonings such as ketchup, Dijon mustard, hot sauce, onion powder, minced garlic, salt, and pepper for layered flavor. Uncooked pasta is stirred in with beef broth, and the mixture simmers until the pasta absorbs most broth and becomes tender. The addition of sour cream adds creaminess and a slight tang, and mixing in three cheeses—cheddar, mozzarella, and Monterey Jack—melts to create a rich, cheesy sauce around the pasta and meat.
This dish offers a comforting mix of tender pasta, seasoned beef, and creamy cheese, with a smooth texture that pairs salty and slightly spicy notes. It can be garnished with fresh parsley to add a touch of brightness and color before serving.
It works well as a quick main meal, satisfying in portion and richness. The recipe balances protein, starch, and cheese without requiring many separate components.
The notes mention the option to use ground chicken or turkey for lower fat content, recommend storing leftovers in airtight containers in the fridge for up to four days, and freezing for up to three months while maintaining freshness.
Ingredients
- 1 pound ground beef extra lean
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 tablespoon hot sauce such as Sriracha, optional
- 1 teaspoon onion powder
- 3 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 ounce pasta such as elbow or shells (2 cups)
- 3 ½ cups beef broth low sodium
- ½ cup sour cream
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 tablespoon parsley chopped, for garnish
Instructions
- In a large skillet cook the ground beef over medium heat until it's no longer pink and starts to brown. Drain off any excess fat, if needed. If using extra lean ground beef there won't be any excess fat to drain.
- Add the ketchup, mustard, hot sauce, onion powder, garlic, salt, pepper and stir everything together.
- Stir in the pasta and beef broth. Bring to a boil then turn the heat down. Cook for about 15 to 20 minutes or until the pasta is cooked through. Most of the sauce should have been absorbed as well.
- Stir in the sour cream then the cheeses and cook for another 30 seconds to a minute until the cheese melts.
- Garnish with parsley and serve.
Notes
- Ground chicken or turkey can substitute for beef to reduce fat.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- The dish freezes well for up to 3 months when kept in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 529kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 110mg | 37% |
| Sodium | 849mg | 35% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 411mg | 41% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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