introduction
Green Chile Hamburger Helper is a quick, cheesy one-skillet meal. It cooks fast and fills you up. If you like dishes with green chile, try this with other easy recipes like baked chicken burritos with cheesy green chili sauce for a full green-chile weeknight menu.
why make this recipe
- It is fast to make in one pan.
- It uses simple, cheap ingredients.
- It is warm, cheesy, and a bit spicy if you use hot chiles.
- Kids and adults both usually like it.
how to make Green Chile Hamburger Helper
Start by browning the beef, then add onions and season. Add chiles, broth, tomato paste, and pasta. Simmer until pasta is soft. Stir in cheese and serve. If you want more comfort food ideas, this goes well with a soup like crockpot creamy potato hamburger soup.
Ingredients :
- 1 lb Ground beef, lean
- 1/2 tsp Garlic powder
- 1 cup Green chile, mild or spicy canned or roasted
- 1/2 Onion, medium
- 3 cups Beef broth
- 2 heaping tbsp Tomato paste
- 1 cup Pasta
- Salt & pepper to taste
- 2 cups Cheddar cheese
Directions :
In a large skillet over medium heat, brown the ground beef until fully cooked. Add the chopped onion and garlic powder, cooking until the onion is soft. Stir in the green chiles, beef broth, tomato paste, and pasta. Bring to a boil, then reduce heat and simmer until the pasta is tender, about 10-12 minutes. Stir in the cheddar cheese until melted and creamy. Season with salt and pepper to taste. Serve hot.
how to serve Green Chile Hamburger Helper
- Serve hot from the skillet.
- Top with extra cheese, chopped cilantro, or a dollop of sour cream.
- Offer lime wedges on the side for a bright touch.
- Serve with a simple salad or warm tortillas.
how to store Green Chile Hamburger Helper
- Fridge: Cool to room temperature, place in an airtight container, and keep for 3–4 days.
- Freezer: Put in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Reheat on the stove over low heat with a splash of broth or milk to keep it creamy.
tips to make Green Chile Hamburger Helper
- Use lean ground beef to reduce splatter and excess fat.
- Stir often when simmering so the pasta cooks evenly and does not stick.
- If the mixture gets too thick before the pasta is done, add a little more broth.
- Taste and add salt near the end, since broth and cheese add saltiness.
- For smoother cheese, grate your own cheddar instead of using pre-shredded cheese.
variation (if any)
- Swap ground turkey or chicken for the beef.
- Use spicy green chiles or mild ones to change heat level.
- Add corn or black beans for more texture and fiber.
- Stir in cream cheese or a splash of heavy cream for extra creaminess.
- Use different pasta shapes like shells or rotini.
FAQs
Q: Can I use dry spices instead of garlic powder?
A: Yes. Use 1 clove minced garlic for each 1/2 tsp garlic powder if you prefer fresh garlic.
Q: Do I need to brown the meat first?
A: Yes. Browning adds flavor and stops the meat from being bland in the dish.
Q: Can I make this vegetarian?
A: Yes. Replace the beef with plant-based crumbles and use vegetable broth.
Q: How do I keep the pasta from overcooking?
A: Watch the pasta and start checking a few minutes before the suggested time. Remove from heat when al dente and let sit; it will finish cooking in the hot sauce.
Conclusion
For another tasty green chile hamburger-style recipe, see Green Chile Hamburger Mac – #1 Ranked New Mexico Salsa.
Green Chile Hamburger Helper
Ingredients
Method
- In a large skillet over medium heat, brown the ground beef until fully cooked.
- Add the chopped onion and garlic powder, cooking until the onion is soft.
- Stir in the green chiles, beef broth, tomato paste, and pasta.
- Bring to a boil, then reduce heat and simmer until the pasta is tender, about 10-12 minutes.
- Stir in the cheddar cheese until melted and creamy.
- Season with salt and pepper to taste. Serve hot.