Yep, it’s time for another installment of “Hamburger Helper without that box of stuff”. Thus far, this is the best one yet.
When I first started gathering all the ingredients for tonight’s supper, Kiddo wandered into the kitchen to see what he could do to help. He took one look at the table – rice, chips, cheese and a lineup of seasonings – and gave me a funny look.
“What on earth are you making?”
I frowned and promptly put him in charge of browning the meat while I mixed up a bowl of seasonings.
This dish cooks up is like a giant one-skillet taco – the Frito Chips give it that corn tortilla “crunch” – with meat, rice and tons of zippy flavor. While the original recipe did not call for Taco Seasoning, when the tasted the “broth” (before thickening) I knew it needed something to bring out that whole taco flavoring thing. The original recipe called for 1 cup of chips. After a quick stir, the chips all but vanished into the dish. That simply would not do, so I tossed in a second cup. Yeah, that was the ticket – a little “crunch” in every bite. It was ready for the final test – my fellows. When dinner was served, I heard a lot of wows – this is good and yummy eating sounds from my guys. They went back for seconds, polishing off what was left in the pan.
Hamburger Helper Cheesy Taco
Ingredients – Seasoning Package
1 Tablespoon Cornstarch
1 Tablespoon Chili Powder
1 Tablespoon Taco Seasoning
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
½ Teaspoon Salt (optional)
¼ Teaspoon Sugar (optional)
½ Teaspoon Paprika
In a small bowl, mix together Seasoning Pack. Set aside until ready to use.
Ingredients – Hamburg Helper
1 lb Lean Ground Beef or Ground Turkey
2 ¼ Cups HOT water
½ Cup Milk
1 Cup Converted Rice
1 Can (15 oz) Stewed or Diced Mexican Style Tomatoes, drained
1 Cup Cheddar Cheese, shredded
In a large skillet, brown the ground beef. Drain well and return to pan.
Add water, milk and rice. Bring to a boil.
Stir in seasoning package and Mexican Tomatoes. Cover and simmer, stirring occasionally, 12-15 minutes or until liquid as evaporated and the rice is tender.
Stir in 1 cup of cheese, cover and simmer a few minutes more to allow cheese to melt.
Ingredients – Final Toppings
1/2 Cup Cheese
2 Cups Frito Corn Chips
Chopped Jalapeno Peppers (Nacho Style), Optional
Remove from heat, uncover, sprinkle with ½ cup Cheddar cheese and 2 cups Frito Corn Chips. Allow to sit for 5 minutes for sauce to thicken.
Give everything one final stir, serve with Jalapeno Peppers for added heat as desired.
Now stand back and watch it disappear!