Green Chile Hamburger Helper 🌶️🍲🧀

Cozy, one-pot comfort loaded with green chiles, tender pasta, and melty cheese—ready in about 30 minutes.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• Step-by-Step Instructions
• Tips for Success
• Make It Your Own
• Serving Suggestions
• Storage & Reheating
• Final Thoughts
• Share Your Creations

Why you’ll love this recipe

• One-pot magic: Easy cleanup and minimal prep.
• Budget-friendly: Uses simple pantry and fridge staples.
• Flavor-packed: Roasted green chiles add warm, zesty heat.
• Weeknight-ready: Fast, filling, and family-friendly.

Ingredients

• 1 lb ground beef (80/20)
• 1 tbsp olive oil (if needed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1–2 cans (4 oz each) diced green chiles (mild or hot)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 cups beef or chicken broth
• 1 cup milk (or evaporated milk for richer sauce)
• 8 oz short pasta (elbow, shells, or rotini)
• 1–1.5 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Salt & pepper, to taste
• Optional: 2 tbsp cream cheese or sour cream for extra creaminess
• Optional garnish: chopped cilantro, sliced green onions

Step-by-step instructions

Brown the beef

1. Heat: Set a large skillet or pot over medium-high. Add olive oil if your beef is very lean.
2. Cook: Add ground beef, season lightly with salt and pepper, and brown, breaking up with a spatula. Drain excess fat if needed.

Add flavor

1. Sauté: Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
2. Spice & chiles: Add cumin, chili powder, smoked paprika, and diced green chiles. Cook 1 minute to bloom spices.

Add broth & pasta

1. Liquids: Pour in broth and milk. Stir to combine.
2. Pasta: Add pasta and bring to a gentle simmer. Cook uncovered, stirring occasionally, 10–12 minutes until pasta is al dente and sauce thickens.

Finish with cheese

1. Creamy finish: Stir in cheese until melted. Add cream cheese or sour cream if using. Adjust salt and pepper.
2. Serve: Garnish with cilantro or green onions. Enjoy warm.

Tips for success

• Don’t overcook: Keep the simmer gentle so pasta cooks evenly and sauce stays creamy.
• Balance heat: Combine mild and hot chiles to dial in spice.
• Sauce control: If too thick, splash in extra broth; if thin, simmer 2–3 minutes more.

Make it your own

• Protein swap: Ground turkey or chicken.
• Add-ins: Corn kernels, black beans, or diced bell peppers.
• Cheese twist: Pepper jack for heat, Colby Jack for mellow melt.
• Extra zing: A squeeze of lime and a dash of hot sauce before serving.

Serving suggestions

• Top it: Dollop of sour cream and crushed tortilla chips.
• Side: Simple green salad or steamed veggies.
• Bread: Warm cornbread or garlic toast.

Storage & reheating

• Fridge: Store in an airtight container up to 3 days.
• Reheat: Warm gently on the stove with a splash of milk or broth until creamy again.
• Freeze: Best enjoyed fresh; dairy sauces can separate when frozen.

Final thoughts

This green chile twist on a nostalgic favorite brings bold flavor, minimal fuss, and reliable comfort—all in one pot.

Share your creations

Snap a photo and share your spicy spin—did you go mild or hot with the chiles?

Caption & Engagement

Caption: “Green Chile Hamburger Helper—one pot, creamy heat, weeknight win 🌶️🍲🧀”

• Comment prompt: “Mild or hot green chiles for you?”
• Rotating closers: “Save for busy nights.” • “Tag a friend who loves one-pot meals.” • “Creamy pasta, zesty chiles.”