Green Chile Hamburger Helper

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
4. Stir in the roasted green chiles, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1–2 minutes until fragrant.
5. Pour in the beef broth and tomato sauce, stirring to combine.
6. Add the uncooked macaroni and bring the mixture to a gentle boil.
7. Reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
8. Stir in the heavy cream until combined.
9. Add the Cheddar and Monterey Jack cheeses a handful at a time, stirring until completely melted and creamy.
10. Remove the skillet from the heat and let the mixture rest for 3–5 minutes to thicken.
11. Garnish with chopped cilantro, green onions, or your favorite toppings before serving.

Variations

• Substitute ground turkey or shredded chicken for a lighter version.
• Stir in black beans, corn, or diced bell peppers for extra flavor and texture.
• Use Pepper Jack cheese for a spicier, creamier finish.
• Add a few ounces of cream cheese for an even richer, ultra-creamy sauce.

Tips

• Stir the pasta occasionally while it simmers to prevent it from sticking to the bottom of the skillet.
• Freshly shred your cheese for the smoothest, creamiest sauce.
• If the sauce thickens too much, stir in a splash of beef broth or milk before serving.
• Serve with warm flour tortillas or buttery garlic bread to soak up every bit of the cheesy green chile sauce.