Hamburger Helper boxed dinners are in fact a tragedy, devoid of nutrition and filled with chemical non-food ingredients. However, there is something super yummy about soft macaroni and cheesy sauce. So here is a nutrition filled, hearty, and gluten-free version with vegetables that’s just as easy as a boxed dinner.
Put a pound of gluten-free pasta on to boil. Macaroni, rotini, and penne all work great.
In your largest skillet or wok, saute on medium:
1 lb hormone-free extra-lean ground beef, turkey, or veggie crumble
8 oz mushrooms, rough chopped
Once meat has begun to brown, stir in a
14.5 oz can of Muir Glen Fire Roasted tomatoes with Chipotle peppers.
You can use un-seasoned canned tomatoes and add a seeded and diced chipotle pepper. For a milder dish, use un-seasoned tomatoes. Add 2 TB water (rinse out can and get the last bit of trace yumminess). Cover and simmer 5 minutes until mushrooms soften and begin to release their juices.
Dice 1 small purple onion. Stir in with 4 TB taco seasoning (recipe follows). Cover and simmer on low.
Drain pasta well. Do not rinse.
To the meat and veggie mixture, add
1/3 Cup mutritional yeast
6 oz shredded cheddar, Monterrey jack, or queso blanco – or a blend
Toss in pasta. Stir well to combine.
Serve with chopped cilantro, diced avocado, black olives, and a dollop of sour cream. Any taco toppings your family loves will go great on this.
2 parts chili powder
1 part cumin
1 part oregano
1 part garlic powder
1 part onion powder
1 part paprika
1/2 part salt
(1/2 part cayenne for HOT taco mix)
Shake together in a jar and store in a cool, dry, and dark place. Seasonings keep for 4 months.