Homemade Hamburger Helper

Serves 1
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Directions

  1. 1Heat the biggest pot you have over medium-high heat.
  2. 2Heat the biggest pot you have over medium-high heat.
  3. 3Heat the biggest pot you have over medium-high heat.
  4. 4Chop up an onion and set aside in a bowl.
  5. 5Chop up an onion and set aside in a bowl.
  6. 6Chop up an onion and set aside in a bowl.
  7. 7Once the pot is hot, add your ground beef and brown it on one side.
  8. 8Once the pot is hot, add your ground beef and brown it on one side.
  9. 9Once the pot is hot, add your ground beef and brown it on one side.
  10. 10Move the browned meat to one side of the pot and use paper towel to soak up all the extra juice.
  11. 11Move the browned meat to one side of the pot and use paper towel to soak up all the extra juice.
  12. 12Move the browned meat to one side of the pot and use paper towel to soak up all the extra juice.
  13. 13Add the diced onions to the pot.
  14. 14Add the diced onions to the pot.
  15. 15Add the diced onions to the pot.
  16. 16Add a can of drained Rotel tomatoes.
  17. 17Add a can of drained Rotel tomatoes.
  18. 18Add a can of drained Rotel tomatoes.
  19. 19Make a well in the middle and add a couple tablespoons of tomato paste, cooking out all its bitterness.
  20. 20Make a well in the middle and add a couple tablespoons of tomato paste, cooking out all its bitterness.
  21. 21Make a well in the middle and add a couple tablespoons of tomato paste, cooking out all its bitterness.
  22. 22Add Campbell's beefy mushroom soup (or beef consommé if you don't like mushrooms).
  23. 23Add Campbell's beefy mushroom soup (or beef consommé if you don't like mushrooms).
  24. 24Add Campbell's beefy mushroom soup (or beef consommé if you don't like mushrooms).
  25. 25Add some Kettle and Fire beef bone broth.
  26. 26Add some Kettle and Fire beef bone broth.
  27. 27Add some Kettle and Fire beef bone broth.
  28. 28Allow this mixture to come to a boil before adding the elbow macaroni.
  29. 29Allow this mixture to come to a boil before adding the elbow macaroni.
  30. 30Allow this mixture to come to a boil before adding the elbow macaroni.
  31. 31Once boiling, add large elbow macaroni and mix them in.
  32. 32Once boiling, add large elbow macaroni and mix them in.
  33. 33Once boiling, add large elbow macaroni and mix them in.
  34. 34Put a lid on it and let the noodles cook until puffed up and swelled.
  35. 35Put a lid on it and let the noodles cook until puffed up and swelled.
  36. 36Put a lid on it and let the noodles cook until puffed up and swelled.
  37. 37Add some heavy cream.
  38. 38Add some heavy cream.
  39. 39Add some heavy cream.
  40. 40Add 4 to 6 ounces of Velveeta cheese and mix it in.
  41. 41Add 4 to 6 ounces of Velveeta cheese and mix it in.
  42. 42Add 4 to 6 ounces of Velveeta cheese and mix it in.
  43. 43Add cheddar cheese and carefully mix it in until all cheese is melted and smooth.
  44. 44Add cheddar cheese and carefully mix it in until all cheese is melted and smooth.
  45. 45Add cheddar cheese and carefully mix it in until all cheese is melted and smooth.
  46. 46Season with Nature's seasoning.
  47. 47Season with Nature's seasoning.
  48. 48Season with Nature's seasoning.
  49. 49Give it one last mix and serve.
  50. 50Give it one last mix and serve.
  51. 51Give it one last mix and serve.

Ingredients

  • 2 lbs ground beef (80/20 works best)
  • 2 lbs ground beef (80/20 works best)
  • 2 lbs ground beef (80/20 works best)
  • 1 lb large elbow macaroni
  • 1 lb large elbow macaroni
  • 1 lb large elbow macaroni
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 can (10 oz) RoTel diced tomatoes with green chilies
  • 1 can (10 oz) RoTel diced tomatoes with green chilies
  • 1 can (10 oz) RoTel diced tomatoes with green chilies
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 can (10.5 oz) Campbell's Beefy Mushroom Soup
  • 1 can (10.5 oz) Campbell's Beefy Mushroom Soup
  • 1 can (10.5 oz) Campbell's Beefy Mushroom Soup
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 4 oz Velveeta cheese, cubed
  • 4 oz Velveeta cheese, cubed
  • 4 oz Velveeta cheese, cubed
  • 1.5 cups shredded sharp cheddar cheese
  • 1.5 cups shredded sharp cheddar cheese
  • 1.5 cups shredded sharp cheddar cheese
  • 2 tbsp olive oil or butter
  • 2 tbsp olive oil or butter
  • 2 tbsp olive oil or butter
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp crushed red pepper
  • 0.5 tsp crushed red pepper
  • 0.5 tsp crushed red pepper
  • Fresh parsley for garnish
  • Fresh parsley for garnish
  • Fresh parsley for garnish

Equipment

potDutch ovendeep skilletpaper towel

Tips

  • Cook out all bitterness from the tomato paste.
  • If you don't like mushrooms, use beef consommé instead of beefy mushroom soup.
  • Allow the mixture to come to a boil before adding elbow macaroni.
  • Adjust salt depending on broth/soup.
  • Garnish with parsley if desired.