Taco Mex Homemade Hamburger Helper One Pot Wonder Recipes

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TACO HAMBURGER HELPER



Taco Hamburger Helper image

This Taco Hamburger Helper copycat recipe is a quick, easy, one-pan dinner made with just FIVE real, all-natural ingredients!

Provided by Samantha Skaggs

Categories     Main Course

Time 30m

Number Of Ingredients 5

1 pound ground beef
3 tablespoons Homemade Taco Seasoning (OR 1 packet store-bought)
1 cup long-grain white rice (such as Jasmine)
3 cups low-sodium beef broth
1 cup grated sharp cheddar

Steps:

  • Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain the grease from the pot and sprinkle the cooked meat with taco seasoning.
  • Add the rice and beef broth and stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer.
  • Simmer, covered, for 15 to 20 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed. Stir in the grated cheese and serve immediately.

Nutrition Facts : Calories 302 kcal, Carbohydrate 26 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 67 mg, Sodium 489 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TACO-MEX HOMEMADE HAMBURGER HELPER (ONE POT WONDER)



Taco-Mex Homemade Hamburger Helper (One Pot Wonder) image

I made a homemade version of Cheeseburger Hamburger Helper that was not only easy, it had much better ingredients than what you find in a box. I loved that the recipe was super easy and I made it all in one pan! So, I decided to modify the recipe by spicing it up with Taco Seasoning, chopped veggies and melted cheese. It turned out great! My son said it tasted like my enchiladas. I thought it tasted similar to a taco pie. Either way, this is easy and is going to be part of a regular rotation-- especially on a busy work night!

Provided by Debby - www.AFeastfortheEyes.net

Categories     main

Time 45m

Number Of Ingredients 16

1 pound ground beef
1 tablespoon avocado oil (you can substitute olive or vegetable oil)
1 small onion (finely chopped)
1 small red bell pepper (chopped)
2 cups corn (frozen is fine)
1 small can sliced black olives ((optional))
3 tablespoons tomato paste
1 4-ounce can diced mild green chiles
4 tablespoons taco seasoning (about 1 packet)
1 teaspoon sugar
2 tablespoon all-purpose flour
2 cups whole milk
1 3/4 cup low-sodium beef broth
2 cups dried elbow macaroni pasta (can substitute whole wheat if desired)
1 cup cheddar cheese (shredded (medium or sharp, your choice))
1 cup Monterey Jack Cheese (shredded (you could use Pepper Jack))

Steps:

  • Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains.
  • Add the onions and bell pepper and cook until softened, about 5 minutes.Add the corn, green chilis and olives (if using) and combine well.
  • Stir in the tomato paste, olives, corn, taco seasoning and flour.
  • Pour in the milk and broth and stir.
  • Stir in the macaroni.
  • Bring to a boil then reduce to medium-low, cover and simmer for 10 to 12 minutes or until the macaroni is done. (For al dente check after 9 minutes.)
  • Stir in the cheeses until melted.
  • Serve immediately garnished with some chopped fresh cilantro and sour cream if desired.
  • Reheats well.

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