Green Chile Hamburger Helper

Green Chile Hamburger Helper

If you love quick, comforting meals that come together in one pot, this Green Chile Hamburger Helper is about to become a favorite. It combines cheesy goodness, a kick of green chile heat, hearty ground beef, and pasta all simmered in a savory broth. This homemade version of the boxed classic is so much better—and you control the flavor!

Why You’ll Love This Recipe

One-Pot Simplicity: Everything cooks in a single pot—less cleanup, more convenience.
Bold Southwestern Flavor: Green chile adds a smoky, mildly spicy twist to the classic cheeseburger-pasta combo.
Family Favorite: Kids and adults both love it—comforting, cheesy, and satisfying.
Quick & Easy: On the table in 30 minutes or less, making it perfect for busy weeknights.
Customizable: Swap the protein or adjust the heat to your taste.

Key Ingredients

Ground Beef (1 lb, extra lean): The base of the dish—lean meat keeps it hearty but not greasy.
Onion (½ medium, chopped): Adds depth and sweetness to the beef mixture.
Tomato Paste (2 heaping tbsp): Intensifies the flavor and adds richness to the sauce.
Garlic Powder (½ tsp): A quick and easy way to add garlic flavor.
Green Chile (1 cup): Use Hatch or roasted green chile for the best flavor; choose mild or hot based on preference.
Pasta (1 cup, uncooked): Elbow macaroni or small shells work well—pick your favorite!
Beef Broth (3 cups): Provides the savory liquid that cooks the pasta and builds the sauce.
Cheddar Cheese (2 cups, grated): Freshly grated for the best melt and flavor.
Salt & Pepper: To taste, added at the end for balance.

Expert Tips

Use Freshly Grated Cheese: It melts more smoothly than pre-shredded cheese and tastes richer.
Simmer Gently: After adding pasta, keep it at a gentle simmer to avoid overcooking or sticking.
Stir Often: Stir every couple of minutes to keep the pasta from sticking to the bottom of the pot.
Taste the Green Chile First: Heat levels vary widely—taste before adding to adjust how much you use.
Let It Rest Before Serving: A few minutes of resting time helps the sauce thicken and the flavors blend.

Ingredients**

• 1 pound extra lean ground beef
• 1/2 medium onion, chopped
• 2 heaping tablespoons tomato paste
• 1/2 teaspoon garlic powder
• 1 cup green chile (fresh or canned)
• 1 cup uncooked pasta (any small variety, like elbows or shells)
• 3 cups beef broth
• 2 cups freshly grated cheddar cheese
• Salt and pepper, to taste

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Instructions

1. Cook the Beef and Onions:
   Add the ground beef and chopped onions to a soup pot. Cook over medium-high heat for about 7–10 minutes, breaking up the meat with a spoon as it browns. If there’s excess fat, spoon most of it out.
2. Add Tomato Paste and Spices:
   Stir in the tomato paste, garlic powder, and green chile. Mix everything together.
3. Add Beef Broth and Pasta:
   Pour in the beef broth and increase the heat to high. Once it starts boiling, add the uncooked pasta. Reduce the heat to medium so it simmers gently. Let it cook uncovered for 13–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
4. Grate the Cheese:
   While the pasta cooks, grate the cheddar cheese so it’s ready to go.
5. Finish the Dish:
   Once the pasta is done, remove the pot from heat and stir in the grated cheese. Season with salt and pepper to taste. Let it sit for a couple of minutes to soak up the sauce and flavors, or serve immediately.

Important Notes When Making This Recipe

Use the Right Pasta Size: Smaller pasta like elbows, rotini, or shells will cook more evenly and quickly.
Don’t Drain the Broth Early: Let most of the broth absorb naturally—this helps form the sauce.
Avoid Overcooking the Pasta: Check doneness early; overcooked pasta can become mushy.
Green Chile Options: You can use canned, frozen, or freshly roasted green chile—just be sure it’s chopped.

Nutrition Information (Per Serving – Approx. 4 servings)

Calories: 520
Protein: 35g
Fat: 25g
Carbohydrates: 35g
Fiber: 3g
Sugar: 4g
Sodium: 880mg

Note: Values may vary depending on specific ingredients and brands used.

Frequently Asked Questions

Can I use another meat besides ground beef?

Yes! Ground turkey or chicken are great leaner options. You could also try ground pork or plant-based crumbles.

Is this spicy?

It depends on the green chile. If using mild green chile, the dish has very little heat. Add jalapeños or cayenne if you want it hotter.

Can I make this gluten-free?

Yes—use gluten-free pasta and check your beef broth to ensure it’s gluten-free as well.

Can I make it ahead?

Yes! This dish reheats well. Store in the fridge for up to 4 days and reheat in the microwave or on the stove with a splash of broth or water.

Can I freeze it?

You can freeze leftovers, but note that the texture of the pasta may soften after freezing. Best for meals within the next week.

How to Serve

Top with: Extra cheese, a dollop of sour cream, or fresh chopped green onions.
Pair with: A side salad, roasted vegetables, or warm tortillas.
Make it a meal: Add corn, beans, or diced tomatoes for a Tex-Mex twist.

Green Chile Hamburger Helper is the perfect mashup of comfort food and bold Southwestern flavor. It’s cheesy, satisfying, and done in under 30 minutes — everything you love about Hamburger Helper but made from scratch and way more delicious!