Hamburger Helper 🍔
Summary
Let’s talk about this delicious master piece, Hamburger Helper 😊! Imagine eating a cheesy beefy noodle mix. So delicious and has just the right amount of seasoning. The dish taste’s just as good as it looks. I’ve loved this dish since I was younger and making it today really made me feel nostalgic and just tasted so fresh and new. I love these homemade meals because they bring me back to my childhood and it just taste’s so much better and way more fresh homemade. I’m curious what you guy’s will think of this recipe so leave a comment or DM me on Instagram and let me know how you guys like it! ❤️
❤️ Why You’ll Love Hamburger Helper 🍔
Cheesy, Delicious, Perfection… This dish is my absolute favorite version of Hamburger Helper I’ve ever made. The ingredients to how it’s cooked all together just makes this an absolutely perfect dish. The ranch seasoning, and all other seasonings put together in this dish are so perfect. Friends, I can’t even tell you over text you just have to make it and understand how delicious this dish really is. I just love how fresh and perfect this dish taste’s it reminds me of when I was younger and had dishes just like this.😊
👝 How to Store Leftovers
Store in an air-tight container, The max you can keep it in there is around 3-5 days 👍
🤔 Common Questions
Increase the amount of Tony’s Creole or add additional salt to taste.
Ground turkey or chicken can be used as alternatives to ground chuck.
Hamburger Helper 🍔
Ingredients
- 8 oz uncooked elbow noodles
- 1 – 1.5 lbs ground chuck
- 1 tbsp ranch seasoning
- 1 & 1/2 tbsp Tony’s Creole
- 2 tsp cracked black pepper
- 1 small sweet onion chopped
- 6 garlic cloves chopped
- 2 tbsp olive oil
- 2 cups beef broth
- 1/2 cup water
- 8 oz freshly shredded sharp cheddar
- 3 tbsp tomato paste
- 2 tbsp flour
- 1/2 cup heavy cream
- Garnish with dried parsley
Instructions
- Add olive oil to a pan with high sides. Then add ground chuck, onion, garlic, ranch seasoning, Tonys creole, & black pepper. Let that brown at medium-high heat.
- Once the meat is almost browned mop up half of the oil with a paper towel. Add in the tomato paste and brown that for a few minutes. Then shake over the flour and sauté everything together non stop for a few minutes.
- Stir in beef stock and water, bring the pan to a boil. once it comes to a boil, add in the uncooked elbow noodles, lower it to a simmer, and pop the lid on.
- Let that simmer together until the pasta is cooked (remove the lid and stir occasionally so the pasta doesn’t stick).
- Once the pasta is cooked, remove the lid, and stir in the heavy cream.
- Sprinkle the shredded cheese evenly over the top and cover with the lid, so the cheese can melt.
- Once the cheese is melty, remove the lid, and garnish with dried parsley. Enjoy!
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