This High Protein Hamburger Helper is one of my favorite healthier swaps that is both gluten and dairy free and only takes about 15 minutes to make! Here’s how I make this healthier version that’s just as satisfying and uses better-for-you ingredients.
High Protein Hamburger Helper: Ingredients
Banza Vegan Cheddar Shells
Grass Fed Ground Beef
Unsweetened Almond Milk
Olive Oil
Garlic Powder
Salt
Pepper
Parsley
I love using the Banza Vegan Cheddar Shells that are basically a healthier dairy free mac and cheese. It has chickpea pasta which is higher in protein and fiber. If you want a dairy version of this recipe, opt for the Banza Cheddar Shells.
Make sure you use an almond milk that is unsweetened and has no additives. I like Malk, which only contains filtered water, organic almonds, and Himalayan pink salt in the ingredients. If you are making the dairy option, you can use regular milk here.
Optional toppings here are endless. If you are wanting a dairy version- add in shaved parmesan. Fresh herbs add a burst of color, flavor, and a light, refreshing taste that complements the richness of the dish- I like to add parsley but basil would also be great here. If you like a little spice, you can add a pinch of red pepper flakes.
Extra Tips
First Step: Boil the pasta water and then add in your pasta shells.
Next Step: While the pasta is cooking, cook the ground beef on a separate skillet.
Final Step: Once the shells are cooked, fully drain and then immediately add back to the pot while they are still warm. Add in the remaining ingredients and mix until fully combined.
Love this Hamburger Helper? Try these recipes next:
Pasta Bolognese: 30 Minute Meal
Spicy Rigatoni with Vodka Sauce
High Protein Hamburger Helper
Ingredients
- 1 box Banza vegan cheddar shells
- 1 tbsp olive oil
- 1 lb grass fed ground beef
- 1/2 cup almond milk unsweetened
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- chopped parsley
Instructions
- Bring a medium pot of water to a rolling boil (about 6 cups). Add pasta shells, stir, and reduce to a simmer. Cook for about 7-8 minutes, stirring frequently.
- While the pasta is cooking, heat the olive oil on a skillet on medium heat. Add in the ground beef and saute until cooked through and no longer pink.
- Once the pasta is cooked, strain and then add back to the pot while still hot. Add in the cheddar packet, almond milk, garlic powder, salt and pepper and mix until well combined.
- Add in the ground beef and stir to combine.
- Divide into bowls and top with chopped parsley and an extra sprinkle of salt
