Hamburger Helper

Hamburger Helper

This Hamburger Helper is a one pot meal that is a variation of the boxed dinner with the addition of a variety of vegetables including carrots, celery, and spinach.


30 Minutes


30 Minutes

Per Serving – Makes 6

621 Calories

56g C | 52g P | 23g F


This is the Lower Calorie version of the HamBULKer Helper recipe.

Hamburger Helper

5 from 7 votes
Course: Main Dish
Cuisine: American, meal prep
Keyword: beef, gluten free, meal prep
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 621kcal
This Hamburger Helper is a one pot meal that is a variation of the boxed dinner with the addition of a variety of vegetables including carrots, celery, and spinach.
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  • 2 lbs (908 g) ground beef 93/7
  • 1 medium (200 g) onion
  • 4 medium (227 g) carrots
  • 4 stalks (112 g) celery
  • 1 tbsp (15 g) oil
  • 10 oz (283 g) elbow pasta gluten free if needed
  • 14.5 oz (411 g) petite diced tomatoes canned
  • 6 oz (170 g) spinach
  • 1 tbsp (15 g) minced garlic
  • 2 cups (480 g) 2% milk
  • 2 cups (480 g) chicken broth
  • ¾ cup (84 g) shredded cheddar cheese
  • 6 tbsp (45 g) grated parmesan cheese
  • 3 tbsp (51 g) ketchup
  • 1 tbsp (3 g) dried basil
  • 1 tsbp (6 g) paprika
  • salt and pepper to taste


For the Beef

  • In a large stock pot over medium high heat, add the beef and allow it to brown and the fat to render off.
  • Once browned, remove it from the pot, keeping all of the fat that was rendered off inside the pot. This will be used to cook the vegetables.

For the Vegetables

  • While the beef is cooking, wash and cut the onion, carrots, and celery into a small dice of roughly the same size. Grate the garlic. Roughly chop the spinach into smaller pieces.
  • Once the beef has finished and only the fat remains left in the pot, add in the onions, carrots, celery, and garlic. If you need to, add more oil. Season lightly with salt to encourage the water to come out quicker. Allow this to brown and soften for 8-10 minutes.
  • Once the vegetables have softened, season with 1 each of dried basil and paprika.
  • Add in 2 cups of milk, 2 cups of chicken broth, 1 can of petite diced tomatoes, and 10oz of elbow pasta.
  • Bring this mixture to a light boil, stirring occasionally then reduce the heat to low, cover, and cook for 10-15 minutes or until the noodles have finished.
  • Add in ¾ cup of shredded cheddar cheese, 6 tbsp of grated parmesan cheese, 3 tbsp of ketchup, and all of the spinach you chopped earlier.
  • Mix well to incorporate the cheeses and wilt the spinach. Taste test, season with salt and pepper to adjust flavor as needed.


  • This recipe makes 6 servings. Divide the mixture of the pot evenly 6 ways.


Calories: 621kcal | Carbohydrates: 56g | Protein: 49g | Fat: 23g


The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

3728 cals

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This Post Has 5 Comments

  1. Andrew Williams

    I see potatoes in the instructions, but not the ingredient list. Can you check on that/update? Thanks!

    1. Josh Cortis

      Whoops, just a copy and paste error from the other version

  2. Ethan Blenkhorn

    I would also add in the vegetable section to add the beef back into the pot after adding the elbow pasta!

    1. Ethan Blenkhorn

      Gonna Try this tomorrow, smells amazing, only problem I had was there was so much residual liquid left over I had to keep boiling it for so long, any suggestions?

      1. Josh Cortis

        It may be an issue with the size of the pot. More surface area will lead to the water boiling off a bit quicker i presume

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