Description

Elevate your weeknight dinners with this delicious and easy High Protein Hamburger Helper. A one-pot wonder that’s packed with flavor and nutrients, perfect for busy families.

Ingredients

Scale

1.5 pounds lean ground beef (90% lean or higher is recommended)
1 tablespoon olive oil (optional, for browning meat)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
4 cups low-sodium beef broth
1 (15-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1/2 cup plain nonfat Greek yogurt
1/4 cup nutritional yeast
1 cup whole wheat elbow macaroni (or other small pasta shape)
1/2 cup frozen peas (optional, for color and added nutrients)
1/4 cup shredded cheddar cheese (optional, for topping)
Fresh parsley, chopped (for garnish, optional)

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Instructions

1. If your ground beef is very lean, you might not need extra oil. However, if you prefer, heat the 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease. If you’re starting with very lean beef and skipping the oil, simply brown the beef in the dry pot, breaking it up as it cooks, and drain any rendered fat.
2. Add the finely chopped yellow onion to the pot with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic, dried Italian seasoning, and smoked paprika. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
4. Pour in the low-sodium beef broth and scrape the bottom of the pot to loosen any browned bits.
5. Add the undrained diced tomatoes and the tomato paste. Stir everything together, ensuring the tomato paste is fully incorporated.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
7. While the sauce simmers, in a small bowl, whisk together the plain nonfat Greek yogurt and the nutritional yeast.
8. Stir the Greek yogurt and nutritional yeast mixture into the simmering sauce until well combined and smooth. Continue simmering, uncovered, for another 5 minutes.
9. Add the whole wheat elbow macaroni to the pot. Stir well to ensure the pasta is submerged in the liquid.
10. Bring the mixture back to a gentle simmer. Cover the pot and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally.
11. If using, stir in the frozen peas during the last 2-3 minutes of pasta cooking time.
12. Once the pasta is cooked to your liking and the sauce has thickened, taste and adjust seasoning with salt and freshly ground black pepper.
13. Serve hot. Garnish with shredded cheddar cheese and fresh chopped parsley, if desired.

Notes

Allow the High Protein Hamburger Helper to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. The dish freezes reasonably well in freezer-safe containers for up to 2-3 months. Reheat on the stovetop over medium-low heat with a splash of liquid, or in the microwave on medium power, stirring halfway through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 450-500 (varies with exact ingredients)
Sugar: Approx. 8-10g
Sodium: Approx. 600-800mg (varies with broth and tomatoes)
Fat: Approx. 15-20g
Carbohydrates: Approx. 40-45g
Fiber: Approx. 5-7g
Protein: Approx. 35-40g