Better Than a Box Hamburger Helper

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Yep, way better!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (507.8 g)
  • Calories 717.4
  • Total Fat - 34.7 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 125.7 mg
  • Sodium - 1024 mg
  • Total Carbohydrate - 52.5 g
  • Dietary Fiber - 7.6 g
  • Sugars - 3 g
  • Protein - 48.6 g
  • Calcium - 447 mg
  • Iron - 4.6 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat a Dutch oven or a large, deep 12-inch skillet with a sturdy bottom over medium-low heat. Add the oil onion, carrot, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (don't shortcut this step; it builds a lot of flavor).

Step 2

Add the garlic and let cook just until fragrant, about 30 seconds.

Step 3

Increase heat to medium-high and add the ground beef. With the back of a large spoon or a sturdy spatula, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.

Step 4

Remove pan from the heat and carefully drain off any excess fat, leaving just a little bit in the pan to keep the meat moist (if you are using meat that is 93% lean, you likely will not need to drain it).

Step 5

Return the pan to the medium-high heat. Stir in the hot sauce, Dijon, and smoked paprika. Add the beef broth. Scrape up any browned bits stuck to the pan.

Step 6

Stir in half of the chives, then sprinkle the remaining chives on top. Enjoy hot.

Step 7

Remove the pan from the heat and let cool 1 minute. Add the Greek yogurt and cheddar. Stir until the cheese is melted and the ingredients are well combined.

Step 8

Once the liquid is boiling, add the pasta and cook until al dente according to package instructions, stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes to dry, splash in a bit of water.

Tips & Variations


No special items needed.

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