I have had Hamburger Helper (or probably the generic store brand) maybe 3-4 times in my life, when we were early married, and ML encouraged me to make some. For him, however, it is reminiscent of many, many, many meals throughout his college years, and it is comfort food.
When I picked this recipe, it was just because it was in my recipes folder, and it looked good. When I served it, though, I noticed its similarity to Hamburger Helper, commented on it, and discovered that ML was already reveling in the fact. I think we'll be repeating this recipe. :-)
Actually, it may very well join Sloppy Verna's as an option for a meal to make on the day that I'm browning large amounts of ground beef to freeze (although at almost $20 for four pounds this last time at the store, that won't be happening again any time soon; =-o I'm more motivated to pray for MA to be healed of her soy allergy, so we can go back to TVP :-/).
All that is to say: it was yummy!
(Makes 4 servings)
• 12 ounces extra-lean ground beef (2 C cooked)
• 2 cups water
• 1 can diced tomatoes in juice, undrained
• 1 can Diced Green Chiles
o or 1/4-1/2 C salsa
• 1 package Taco Seasoning Mix
o or 2 t taco seasoning
• 1 1/2 cups dried elbow macaroni
• 2/3 cup Evaporated Milk
o 1/2 C powdered milk + water to make 2/3 C
• 1/4 cup shredded cheddar cheese
• Additional shredded cheddar cheese (optional)
1. Cook beef in large nonstick skillet, stirring frequently, until brown; drain.
2. Stir in water, tomatoes with juice, chiles, and seasoning mix.
3. Cook until mixture comes to a boil.
4. Add pasta; return to a boil.
5. Reduce heat to low; cover.
6. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
7. Stir in evaporated milk.
8. Remove from heat; stir in 1/4 cup cheese.
9. Sprinkle additional cheese over top.
10. Cover; let stand for 5 to 10 minutes before serving.
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