Ingredients (~6 servings)
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 medium carrots, diced small
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 garlic cloves, minced
- 1 1/2 pounds lean ground beef
- 1 tablespoon hot sauce
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon smoked paprika
- 1 can (14 oz) beef broth
- 3 cups water (plus more as needed)
- 12 ounces whole wheat elbow pasta
- 3/4 cup plain Greek yogurt
- 2 1/4 cups grated sharp cheddar cheese
- 1/3 cup chopped chives (optional)
Cook the Aromatics Low and Slow
Heat a Dutch oven or large deep skillet over medium-low heat. Add the oil, onion, carrots, salt, and pepper.
Let this cook for ~10 minutes until the onion turns brown and soft. Don’t rush this step – the browning builds the base flavor for the whole dish.
Add the garlic and cook just until fragrant, about 30 seconds.
Brown the Ground Beef
Increase heat to medium-high and add the ground beef. Use the back of a spoon to break it into small pieces as it cooks.
Continue browning and stirring until the meat is cooked through, ~6-8 minutes.
If you’re using fattier beef, drain off excess fat but leave a little bit in the pan to keep things moist. With 93% lean you probably won’t need to drain anything.
Add Seasonings and Build the Base
Return the pan to medium-high heat. Stir in the hot sauce, Dijon, and smoked paprika.
Add the beef broth and scrape up any browned bits stuck to the bottom – those add flavor.
Add the water and stir to combine. Bring everything to a boil.
Cook the Pasta
Once the liquid is boiling, add the pasta. Cook according to package directions, stirring often and scraping the bottom to prevent sticking.
If the mixture gets too dry while cooking, splash in more water as needed. The pasta will absorb a lot of liquid.
Finish with Cheese and Yogurt
Remove from heat and let cool for 1 minute – this prevents the yogurt from curdling.
Add the Greek yogurt and cheddar cheese. Stir until the cheese melts and everything combines into a creamy sauce.
Stir in half the chives if using, then sprinkle the rest on top. Serve hot.
Homemade Hamburger Helper
Ingredients
Ingredients (~6 servings)
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion diced
- 4 medium carrots diced small
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 garlic cloves minced
- 1 1/2 pounds lean ground beef
- 1 tablespoon hot sauce
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon smoked paprika
- 1 can beef broth 14 oz
- 3 cups water plus more as needed
- 12 ounces whole wheat elbow pasta
- 3/4 cup plain Greek yogurt
- 2 1/4 cups grated sharp cheddar cheese
- 1/3 cup chopped chives optional
Instructions
- Heat oil, onion, carrots, salt, and pepper in Dutch oven over medium-low heat for 10 minutes.
- Add garlic and cook 30 seconds.
- Increase heat, add ground beef and brown 6-8 minutes.
- Stir in hot sauce, Dijon, and smoked paprika.
- Add beef broth and water, bring to boil.
- Add pasta, cook until tender, stirring frequently and adding water if needed.
- Remove from heat, let cool 1 minute.
- Stir in Greek yogurt and cheddar cheese until melted.
- Sprinkle chives on top and serve.
