Homemade Hamburger Helper
5 min
Prep Time
25 min
Cook Time
30 min
Total Time
6
Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 lb lean ground beef
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 tablespoons tomato paste
- Optional: 1 carrot, finely grated
- Optional: 1 zucchini, finely grated
- 3 cups bone broth or beef broth
- 8 oz short pasta (elbows, shells, or rotini; gluten-free is fine)
- 2 cups freshly grated cheddar
Instructions
- Heat the olive oil in a large pot over medium-high. Add the onion, beef, salt, chili powder, paprika, garlic powder, and pepper. Cook 7–9 minutes, breaking up the meat, until mostly browned.
- Stir in the tomato paste and the grated carrot and zucchini, if using. Cook 1 minute.
- Pour in the broth and bring to a boil. Add the pasta, drop to a gentle boil, and cook uncovered 9–10 minutes until the pasta is tender. Stir now and then. Add a splash of broth if it dries out.
- Turn the heat down and stir in the cheddar. Cook a few minutes until creamy. Taste and add salt or pepper. Serve warm.
Notes
- Grate the veggies on the small holes so they melt into the sauce.
- Sauce thickens as it sits. Leftovers keep 3 days; reheat with a splash of broth. Freezes up to 3 months.