Gluten-Free Homemade Hamburger Helper
- Prep Time:
- 10 min
- Cooking Time:
- 20 min
- Serves:
- 4
Ingredients
1 Tbsp. extra virgin olive oilÂ
1 large yellow onion, finely chopped
1 1/4 lb. lean ground beef
2 garlic cloves, minced or 1/2 tsp. GF garlic powder
1 tsp. GF paprika
1 tsp. GF chilli powder
1 cup shredded zucchini (about 1 small zucchini, skin on)
1 cup shredded carrot (about 1 medium carrot)
2 Tbsp. GF ketchup
1 tsp. GF dijon mustard (optional), but adds good flavour
3 cups (about 12 oz.) GF short cut pasta (I used gluten-free penne)
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
Sea salt and GF ground black pepper to taste
Chopped fresh herbs for serving (optional)
Instructions
- Heat a large pot over medium-high heat, add olive oil and onions and stir to coat. Add ground beef and cook until brown all over, breaking up the meat as needed. Stir in garlic, paprika and chilli powder until combined
- Add zucchini, carrots, ketchup, mustard, season with salt and pepper and add 2 cups of water. Bring to a boil, cover and reduce the heat to simmer. Cook for 15 minutes
- Add pasta and 2 more cups of water. Bring to a boil, cover, reduce heat to simmer and cook 8 - 10 minutes, depending on the brand. The pasta should be al-dente, cooked but firm to bite. Do not overcook the pasta
- Stir in sour cream and cheese, and while stirring, cook until the cheese has melted and the sauce becomes creamy—about 2 minutes. Taste and adjust salt as needed. If the sauce is too thick, add extra water or milk/cream. The sauce will thicken as the pasta rests. Cover and rest for 10 minutes before serving. Top with fresh chopped herbs if you like





Comments
Peter
flavourful and easy to make, thank you
thank you Peter, so nice to hear