Homemade Hamburger Helper

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion (cut into 1/2-inch dice)

3 medium carrots (scrubbed and cut into 1/4-inch dice)

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 garlic cloves (minced, about 1 tablespoon)

1 pound lean ground beef (I used 93% lean)

2 to 3 teaspoons hot sauce

1 teaspoon Dijon mustard

2 teaspoons smoked paprika

1 (14-ounce) can reduced sodium beef broth

2 cups water (plus additional as needed)

8 ounces whole wheat elbow pasta

1/2 cup plain nonfat Greek yogurt

1 1/2 cups grated sharp cheddar cheese

1/4 cup chopped chives (divided, optional)

Directions

Saute

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).

Cook

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

Brown

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.

Drain

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).

Stir

Return the pan to 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.

Boil

Add the water and stir to combine. Bring the liquid to a boil over medium-high heat.

Cook

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 too dry, splash in a bit of water.

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.

Sprinkle

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

Nutrition

• Serving Size: 1 (of 4)
• Calories: 709 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Cholesterol: 119 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 47 g