Adult Hamburger Helper
with balsamic roasted broccoli

Name: Adult Hamburger Helper
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Beef, ground and lean; 3 cloves Garlic, minced; 6 Sundried tomatoes, sliced; 1 Tbsp Oil, cooking; 1/4 tsp Red pepper flakes; 8 oz Pasta like fusilli, shells, elbow; 2 1/2 cups Milk; 1 cup Water; 1 tsp Salt; 1/2 tsp Black pepper; 1 tsp Paprika; 1 tsp Garlic powder; 1/2 tsp Oregano, dried; 1/2 tsp Parsley, dried; 1/4 tsp Cayenne pepper; 2 Tbsp Cream (or sub 1 cup of cheddar cheese / 4 servings); 1 1/2 lbs Broccoli, chopped; 1/4 tsp Red pepper flakes; 1 Tbsp Vinegar, balsamic; 1 1/2 Tbsp Oil, cooking; 1/2 Lemons, juice of

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Hamburger Helper might have been a childhood favorite, so we've updated for sophisticated adult tastes with sundried tomatoes and a touch of cream (don't worry - kids will still love it!).
Smarts: Finish with cheddar cheese if you want a thicker finish and more comfort or a touch of cream for something lighter and more sophisticated.

Ingredients

Metric

Servings:

Adult Hamburger Helper:

Beef, ground and lean - 1 lb
Garlic - 3 cloves , minced
Sundried tomatoes - 6 , sliced
Oil, cooking - 1 Tbsp
Red pepper flakes - 1/4 tsp
Pasta like fusilli, shells, elbow - 8 oz
Milk - 2 1/2 cups
Water - 1 cup
Salt - 1 tsp
Black pepper - 1/2 tsp
Paprika - 1 tsp
Garlic powder - 1 tsp
Oregano, dried - 1/2 tsp
Parsley, dried - 1/2 tsp
Cayenne pepper - 1/4 tsp
Cream (or sub 1 cup of cheddar cheese / 4 servings) - 2 Tbsp

Roasted Balsamic Broccoli:

Broccoli - 1 1/2 lbs , chopped
Red pepper flakes - 1/4 tsp
Vinegar, balsamic - 1 Tbsp
Oil, cooking - 1 1/2 Tbsp
Lemons - 1/2 , juice of

Prep

Beef - Season with some salt and pepper. (Can be done up to 1 day ahead)
Garlic / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
Sun-dried tomatoes - Slice.

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Make

Heat oven to 425F / 218C. Toss broccoli with red pepper flakes, balsamic vinegar, cooking oil and some salt and pepper. Spread out onto a sheet pan and roast for 20 minutes (if you have leftover garbanzo beans from yesterday, feel free to toss them onto the pan), shaking once midway through.
Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, sundried tomatoes, and red pepper flakes to heated oil. Heat for ~1 minute and then add beef and brown for 3 to 5 minutes.
Add in pasta, milk, water, salt, pepper, paprika, garlic powder, oregano, parsley, and cayenne. Cover and bring to a boil. Simmer until pasta is al dente, tender but still with a bite. This should take ~10 minutes, but check and stir every few minutes to prevent sticking.
Once pasta is cooked, remove from heat. Add in cream (or cheese) and season to taste with salt and pepper, other spices, or even hot sauce. Finish roasted broccoli with lemon juice and some salt and pepper. Enjoy with pasta!

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