EASIEST Hamburger Helper Recipe
A quick one-pot hamburger helper made with lean ground beef, crushed tomatoes, elbow pasta, and sharp cheddar—ready in about 20 minutes.
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1 poundlean ground beef93/7
- 1 tablespoonpaprika
- 1-1/2 teaspoonsgarlic powder
- 1-1/2 teaspoonsonion powder
- 1 teaspoonsalt
- 1/2 teaspoonground mustard
- 1/2 teaspoonpepper
- 28 ouncescrushed tomatoes
- 2-1/2 cupschicken brothsee note 1
- 2 cupselbow pasta9 ounces see note 2
- 2 cupsfreshly shredded sharp Cheddar cheese6.6 ounces see note 3
- finely chopped cilantrooptional
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering.
- Add 1 pound lean ground beef (93/7). Break the beef into pieces and cook, stirring occasionally, until no pink remains and it is browned, about 6–8 minutes. If there is a large amount of fat in the pot, carefully drain off most of it and return the pot to the stove.
- Add 1 tablespoon paprika, 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons onion powder, 1 teaspoon salt, 1/2 teaspoon ground mustard, and 1/2 teaspoon pepper to the beef. Stir and cook the spices with the beef for 30–60 seconds until fragrant.
- Pour in 28 ounces crushed tomatoes and 2-1/2 cups chicken broth. Add 2 cups elbow pasta (9 ounces). Stir to combine, scraping any browned bits from the bottom of the pot.
- Bring the mixture to a simmer (small bubbles forming at the edges). Reduce heat to medium-low, cover the pot with a lid, and cook for 10–12 minutes, stirring every 3–4 minutes to prevent sticking. The pasta should be al dente and the sauce should begin to thicken.
- Turn off the heat. Stir the mixture well, then gradually add 2 cups freshly shredded sharp Cheddar cheese (6.6 ounces), a handful at a time, stirring after each addition until the cheese is fully melted and the sauce is evenly combined with the pasta.
- Taste and adjust the seasonings if needed.
- If desired, sprinkle finely chopped cilantro over the dish. Serve immediately.
Equipment
- Large potwith lid
Notes
Recipe Notes
Note 1:
Depending on the broth’s saltiness, you may need to adjust the salt. Start with a little, taste, and add more if needed. If using a low-sodium broth, consider adding an extra 1/4 tsp salt for flavor.
Note 2:
For optimal results, choose elbow or a similarly shaped and sized pasta with the same recommended cook time.
Note 3:
To prevent a greasy or clumpy texture, opt for freshly shredded cheese. Sharp or extra sharp Cheddar provides the most flavor, while mild/medium varieties may result in a less flavorful dish. Gently pack cheese into the measuring cup to get an accurate measurement.
Storage:
Store covered leftovers in the fridge for 3–5 days. Reheat on low and add a splash of broth to help restore creaminess. To freeze, let the dish cool completely, then store in an freezer-safe container for 3 months. Thaw in the fridge for 24 hours before reheating for best results.
Note 1:
Depending on the broth’s saltiness, you may need to adjust the salt. Start with a little, taste, and add more if needed. If using a low-sodium broth, consider adding an extra 1/4 tsp salt for flavor.
Note 2:
For optimal results, choose elbow or a similarly shaped and sized pasta with the same recommended cook time.
Note 3:
To prevent a greasy or clumpy texture, opt for freshly shredded cheese. Sharp or extra sharp Cheddar provides the most flavor, while mild/medium varieties may result in a less flavorful dish. Gently pack cheese into the measuring cup to get an accurate measurement.
Storage:
Store covered leftovers in the fridge for 3–5 days. Reheat on low and add a splash of broth to help restore creaminess. To freeze, let the dish cool completely, then store in an freezer-safe container for 3 months. Thaw in the fridge for 24 hours before reheating for best results.