This recipe was supposed to be for Slow Cooker Cheeseburger Soup, but I made some changes as I cooked it and it turned out to be a yummy version of a homemade cheesy Hamburger Helper.

• cooking spray
• 1 medium garlic clove, minced
• 1 medium onion, chopped
• 1 lb uncooked lean ground beef
• 2 tablespoons all-purpose flour
• 3 cups canned chicken broth, divided
• 1 cup low-fat evaporated milk
• 8 ounces kraft Velveeta reduced fat cheese product, cubed
• 1/2 teaspoon paprika
• 1/4 teaspoon table salt
• 1/8 teaspoon black pepper
• 8 oz. pasta

-Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.

-Add garlic and onion to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Set aside.

-Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid.

-In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.

-Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
-Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then stir in evaporated milk, cheese, paprika, salt and pepper. Add the beef and garlic and onion back to the pan.

-Add in pasta and cook on medium for 10 minutes or until pasta is tender. Enjoy.

I shared this post at $5 Dinners, Tempt My Tummy Tuesdays and The Grocery Cart Challenge.

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