Homemade Hamburger Helper
Now I know you’ve had a box of Hamburger Helper served up back in the day. That was my busy mama’s go-to in a time crunch. That’s why I had to get into this homemade recipe from my boo Gaby Dalkin. It’s super no fuss and we elevate the old school version a bit.
Ingredients · Servings 4
- Extra-virgin Olive Oil (as needed)
- 1 pound Lean Ground Beef
- 2 teaspoons Smoked Paprika
- 2 teaspoons Dried Oregano
- Kosher Salt and Fresh Ground Pepper (to taste)
- 1 large Yellow Onion (chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons All-purpose Flour
- 1 cup Beef Broth
- 1 14.5 ounce Can Diced Tomatoes
- 6 ounces Large Pasta Shells
- 2/3 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese (plus more for serving)
- 2 cups Freshly Shredded Medium Cheddar Cheese
Method · 55 min
- In a 12-inch skillet over medium-high heat, warm 2 tablespoons of oil. Add the beef and cook, breaking up into small pieces, until cooked through with no pink remaining, about 8 minutes. Add 1 teaspoon of the paprika and 1 teaspoon of the oregano, then season generously with salt and pepper. Use a slotted spoon to transfer to a bowl.
- Add the onion to the skillet and cook until softened, about 7 minutes. Reduce heat to medium, add the garlic, and cook for 1 more minute. Add the remaining oregano and paprika, and season with salt and pepper.
- Sprinkle the flour over the onion and stir to coat, cooking until the flour gets nice and toasty about 30 seconds. Slowly add the beef broth, stirring constantly, and bring to a boil for 30 seconds. Add the diced tomatoes and pasta shells and stir to combine.
- Reduce the heat to medium-low, cover the skillet with a lid, and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes, depending on the pasta size and shape.
- Uncover, increase heat to medium, then stir in the cream and the cheeses until melted and combined. Bring to a simmer and allow to reduce slightly, about 5 minutes.
- Return the ground beef to the pasta and continue to cook until the beef is just heated through, about 2 minutes longer. Season with salt and pepper.
- Transfer to bowls and top with more freshly grated Parmesan. Serve immediately.
- Start by adding oil to a skillet. Toss in that beef and cook it up, making sure you break it up into small pieces. Add in your paprika and some of the oregano then go to town with some salt and pepper. Don’t skimp y’all. Once it’s cooked through and no pink remains, transfer the meat to a bowl using a slotted spoon so you bounce all that grease.
- After the meat is done, add the onion to the skillet and let it soften up then throw in the garlic, remaining oregano, paprika and some salt and pepper.
- Sprinkle in the flour over the onion and stir to coat, letting the flour get toasty. Constantly stir in the broth then bring to a boil before adding in the diced tomatoes and pasta shells.
- Reduce the heat to medium-low, pop the lid on, and cook until the pasta is al dente, about 12 to 15 minutes.
- Take the lid off, increase the heat to medium, then stir in the cream and cheeses until it’s all melty.
- Bring to a simmer and let it start reducing slightly for about 5 minutes.
- Add the ground beef back into the skillet with the pasta and let it all cook until the beef heats back up. Season it up with salt and pepper.
- When ready to serve it up, add some homemade hamburger helper to bowls then top with freshly grated parm. Get at it!
