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Homemade Hamburger Helper Recipe

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4.1 from 7 reviews

This Homemade Hamburger Helper is a comforting one-pot meal featuring lean ground beef, whole wheat pasta, and nutrient-packed vegetables, all cooked together in a flavorful blend of smoked paprika, Dijon mustard, and hot sauce. Rich with sharp cheddar and creamy Greek yogurt, it offers a delicious twist on a classic dish perfect for easy weeknight dinners.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Meat and Dairy

  • 1 pound lean ground beef (93% lean)
  • ½ cup plain nonfat Greek yogurt
  • 1 ½ cups grated sharp cheddar cheese

Vegetables

  • 1 large yellow onion, cut into ½-inch dice
  • 3 medium carrots, scrubbed and cut into ¼-inch dice
  • 3 garlic cloves, minced (about 1 tablespoon)
  • ¼ cup chopped chives, divided (optional)

Liquids and Broth

  • 2 tablespoons extra-virgin olive oil
  • 1 (14-ounce) can reduced sodium beef broth
  • 2 cups water, plus additional as needed

Spices and Sauces

  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 to 3 teaspoons hot sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons smoked paprika

Pasta

  • 8 ounces whole wheat elbow pasta

Instructions

  1. Sauté Aromatics: Heat a Dutch oven or large deep 12-inch skillet over medium-low heat. Add the olive oil, onion, carrots, salt, and pepper. Cook, stirring occasionally, until the onion is browned and soft, about 10 minutes, developing deep flavor.
  2. Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  3. Brown the Beef: Increase heat to medium-high. Add the ground beef. Break it up into small pieces with a spatula or spoon. Cook until browned and cooked through, about 6 minutes, stirring occasionally.
  4. Drain Excess Fat: Remove pan from heat and drain off any excess fat, leaving a small amount to keep the meat moist if needed (usually unnecessary for 93% lean beef).
  5. Add Seasonings and Broth: Return pan to medium-high heat. Stir in hot sauce, Dijon mustard, and smoked paprika. Pour in the reduced sodium beef broth and scrape the bottom of the pan to loosen browned bits for extra flavor.
  6. Add Water and Boil: Add 2 cups water and stir. Bring the mixture to a vigorous boil over medium-high heat.
  7. Cook Pasta: Once boiling, add the whole wheat elbow pasta. Stir frequently, scraping the bottom to prevent sticking, and cook until al dente according to package instructions. Add additional water as needed if pasta looks too dry.
  8. Finish the Dish: Remove from heat, cool slightly for 1 minute. Stir in Greek yogurt and sharp cheddar cheese until cheese melts and mixture is creamy and well combined.
  9. Garnish and Serve: Stir in half the chives, then sprinkle the remaining chives on top. Serve hot and enjoy.

Notes

  • To Store: Refrigerate leftovers in an airtight container for up to 3 days.
  • To Reheat: Warm leftovers gently on the stovetop in a Dutch oven over medium-low heat to prevent overcooking.
  • To Freeze: Freeze leftovers in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://zaracooking.com/homemade-hamburger-helper-recipe/