Mom’s Classic Green Chile Hamburger Helper
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4–6
Ingredients
1 lb (450 g) ground beef
1 small yellow onion, diced
2–3 cloves garlic, minced
1 cup diced roasted green chiles, canned or fresh
2 cups beef broth
1 cup whole milk
2 cups uncooked elbow macaroni
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt, plus more to taste
¼ tsp black pepper
1½ cups shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
2 tbsp butter
1 tbsp all-purpose flour
1 tbsp chopped fresh cilantro, optional
Instructions
Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the meat, until the beef is browned and the onion is tender. Drain excess grease if needed.
Add the flavor: Stir in the garlic, green chiles, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1–2 minutes.
Make the sauce: Add the butter and stir until melted. Sprinkle in the flour and cook for about 30 seconds, stirring constantly.
Add liquids: Slowly pour in the beef broth and milk while stirring to prevent lumps.
Cook the pasta: Stir in the uncooked macaroni. Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10–13 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Make it cheesy: Remove the skillet from the heat. Stir in the cheddar and Monterey Jack until completely melted and creamy.
Finish: Taste and adjust the salt and pepper. Sprinkle with fresh cilantro if desired.
Serving Ideas
Top with extra shredded cheese, sliced green onions, diced tomatoes, sour cream, or a few extra chopped green chiles.
