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Homemade Hamburger Helper | Easy Hamburger Helper Recipe
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Aug 23, 2023
Who doesn't like some hamburger helper, this is so easy and so good your family will love it.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ classicfood #comfortfood #cookwithme Used in this video: Mesquite Spatula https://www.kentrollins.com/shop-1 Skillet handle cover https://www.kentrollins.com/shop-1 Original Seasoning https://www.kentrollins.com/shop-1 12-inch Field co. skillet https://bit.ly/2yoUoYh Certified Angus Beef https://www.certifiedangusbeef.com/buy/ Hasty Bake grill https://bit.ly/2R2Yz5a Cowboy Apron https://www.kentrollins.com/shop-1 Rode wireless mic: https://amzn.to/2ShDyEq Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
View Video Transcript
0:00
Looking to stretch that dollar to feed a bunch and you don't know what to do and you need some help well folks
0:05
I'm just telling you this little guy here hamburger helper He might show up, but I'm gonna help you create an old classic with a good hamburger and some creamy creamy cheesy goodness
0:14
Oh, you're gonna love this one and it will feed the crew it will so come on. I'll get the hamburger helper to go
0:30
Hey, thank y'all for stopping by the backyard on a beautiful day the Lord has made
0:35
It is a good one. It is. And if you're a new viewer and this is the first time that you're tuning in
0:40
help us spread the word of good news, good food, and relaxation
0:44
That's what it's all about here at the Red River Ranch, courtesy of the Beagle
0:48
Here he is right here, folks, live and in color. He is doing his job
0:52
And what are we talking about today? Hamburger Helper. Woo-wee. Got a box of it right here
0:58
Y'all remember this little guy? Maybe Andy flash a big old picture up or got that white glove holding that spoon always ready to help
1:04
Well, let's talk about it just for a minute because I'm pretty interested in the history of hamburger helper
1:10
I didn't know there was a history on it. Oh, this got people through a lot of hard times right here
1:15
December 1970 It's sort of like now things was looking a little bleak. The economy was down beef prices was high
1:23
So general meals and that famous cook Betty Crocker got together. They did and they said
1:28
let's put this out there so we can stretch folks dollar. How can we take a pound of meat, add some stuff to it, and let it feed six or seven people
1:38
Well, folks, my mother did it for many years, and this is a great product
1:42
But folks, we're going to cowboy it up a little, change some things around, and get some really, really good cheesy creamy goodness because we're adding some smoked cheese
1:51
No, not that kind you buy. We'll have a little video right up there where you can watch it when we smoke that cheese
1:56
because it's going to bring so much more flavor to this dish. And we're going to add some more green chilies, so it's going to be good
2:02
So let's get started on this deal before something happens. Starting out with about two pounds of certified Angus beef 80-20
2:10
Got that skillet hot over here, this field, on that hasty bake, so let's get to browning it up
2:17
Uh-oh, we had a jumper be... And I need to be telling you, start with some really good ground beef
2:25
It's just gonna make this deal even better when you get finished But hey my mother used to use whatever we could drag up across there. Sometimes it'd be half beef half sausage
2:33
So whatever we can do to stretch that dollar to make y'all make it a happy meal every day is what we're trying to get to you
2:39
Well, it is browned up there nearly all the pink is going off that and if there is some grease folks
2:44
All I want you to do is just rake this over here to one side Let that grease drain to the bottom and
2:50
Spoon it out or get it out any way you can don't drip it in the floor
2:54
or you'll get in trouble, guess what? You'd be telling yourself a while ago
2:58
he never seasoned that meat. Well folks if you had to drain some of that grease we might be losing some of that seasoning So what are we going with Red River Ranch Original Where you get it www BR3549 as Junior Sample once said And let season
3:14
Then next, we got one large, I mean honking large, white onion, because I do love me some onion
3:20
And they got a lot of good properties to it that you need for your immune system. So
3:24
we're going to chunk them in there. Give it a little stir, just to make sure. And folks
3:31
I'm gonna tell you right now this boat might be overloaded time it is done and we got four big honking garlic cloves
3:39
That's why I like it is Honking yeah, it means all that you can fit in the little gun here
3:46
But remember I told you we was gonna cowboy it up just a little look here
3:51
Hatch green chili now if it's just me eating it'd probably be like 12 jalapenos
3:55
But we're gonna consider Shan and the beagle today and keep it user-friendly
4:01
Go ahead and put that in and everything you'll be needing to know about this recipe will be down there in the little link below
4:10
Shannon, Andy always got you fixed up. Now we're going to use about two cups of this, I hope
4:19
And this is dry macaroni. This ain't that stuff you had to boil
4:25
I don't know if people can hear it, but there's a lot of cows going. Uh-huh. Now the cows are probably in protest today as we are cooking beef
4:33
Hi. Y'all heard the burglar alarm. That is the biglar alarm. He says somebody smells food. Some beef bro
4:39
Now I'm just going to add about two cups of this. There is three there. But folks, this is what you call cooking in one pot
4:47
So we're going to stir that up a little. Let it come to a simmer. And I can tell you right now
4:53
that is already going to be some fine dining it is. And a lot of you all the time ask, I don't have no lid for my skillet
5:02
You know, my skillet didn't come with a lid. You got a Dutch oven. You got another skillet that you can turn on top
5:08
Anything. We need to cover that and let it simmer. Right there we do until it gets that macaroni tender
5:14
Then we're going to go back and add a little more goodness to it. Well, on the fire, 15 minutes exactly it was
5:22
And as you can see, most of the liquid has evaporated. The little macaronis is just right
5:28
What's this? Cream of cheese. But not only do we have some cream cheese, we're going to use a half a cup of sour cream as well
5:39
And we're going to guesstimate on this and try to match it, that dollop right there exactly
5:43
So I think that is it on the money it is. As we move that from the heat, we just want to stir them two in
5:51
Just let them incorporate well up in there. And then we'll add some more goodness to it
5:57
Well, when you get it to that point, folks, and depending on exactly how many noodles you use
6:02
how much ground beef did you weigh out, and you take the scientific measuring power square
6:07
and divide that by 3.69 millimeters, you may have to add a little more sour cream or cream cheese is what I telling you To get it to the consistency you like it And that little guy on the box that got the white glove up here he be proud of us right now because we doing a good job
6:21
Now folks, it don't take long on this point. I done let the hasty bake down. If you're doing this in the oven, in the oven, on the stovetop in the house
6:29
turn it to very low or just slide it off the heat until you get all that in there and then bring it back over in there on low heat
6:34
You just want to let that sour cream blend and that cream cheese get all melted throughout
6:39
One thing I'm gonna tell you folks this little guy in the box over here. He didn't be having no smoked cheese
6:44
You can do it on any grill We showed you how it is so easy and we used a lot of different kinds of cheese today
6:50
I'm using some cheddar and some Monterey Jack, but you can smoke any cheese now mozzarella
6:56
Hey, you got to be careful because it's sort of soft and stuff like that But mmm don't take long about two and a half to three hours with just a little bit of heat and just some smoke flavors
7:05
And I blended some peach and some apple through here. Can I tell you a precise measurement of how much I'm going to put in there
7:11
Have y'all watched my cheese making videos? We use a lot of cheese, so I'm going to use a bunch
7:15
Not a whole block, but we're going to use a bunch. And the smoked cheese is going to bring out so much flavor in this
7:22
So let me get to shredding. Or is it called grating, Shannon
7:27
That's shredded. Okay. But how did we get it shredded? On the cheese shredder. Grater
7:34
Yeah, uh-huh. Yep, what I thought. Watch this little trick here. Half full
7:41
Whoa. That that is enough cheese. That's a lot of cheese. Oh, you can't have too much cheese. And I've had some really good help out here today, and they've been waiting patiently
7:49
So let's get the smoked cheese inspectors over here. Here you go, Duker. You have yours
7:54
Now, folks know you've got manners, and you mind well. And this is going on about 10 years that you've been helping me with this, and oh, how me and Mommy love you
8:02
You got a lot of fans out there, and I want you to wait and not take it
8:06
Duke wants some. Hang on. Good job, baby. Mountains of cheese. You got to have it
8:12
The folks in Wisconsin are saying, praise Jesus. And we thank you, Cowboy Kent, for throwing that cheese in there
8:17
We do. How much is it? I'd say probably close to a little over a cup of each one
8:22
Now, you can use whatever kind of cheese you want and as much as you want or as little as you want
8:26
Let me see how fast I can take this off without burning my fingers. And as my good friend, Marilyn Sestacha says up there in La Mole, Nevada, when you're cooking
8:36
When things go bad, I cover up with cheese. So let's get the lid off this. It's just got a little simmer to it
8:43
And let's go to putting that cheese in there. That's sort of hot it was
8:48
So, like I say, folks, you cheese accordingly to how you like it
8:54
You cannot have too much cheese. Ask the big. Ask the folks in Wisconsin
8:58
Ask anybody, they will tell you, you got to have some cheese
9:03
If the little man on the box, this guy here, see, if he was to put a title on this
9:08
he would say, cowboy Kent, cheeseburger, green chili, smoked macaroni and beef
9:16
Cheesy goodness. Uh-huh. And I want you just to give that a stir till we can get that cheese all incorporated in there and melted but this here it don get no better than this It what I call good And so many times on ranches when I be out there
9:30
and I'd need sort of a quick throw together meal that'd feed a lot, cause maybe somebody was coming in
9:35
for lunch or supper that I didn't know about. I could make hamburger helper like this
9:39
and feed a lot of people with four pounds of meat. So it is something that'll stick to your ribs
9:43
We've showed you how to stretch that dollar. I'm gonna show you how to eat it
9:48
Thank you
10:18
Well, it is a done deal. That dog will hunt, stick a fork in it
10:25
It's over, folks, and I am fitting to stick a fork in it. And this is going to bring back a lot of memories for me because you could get this
10:32
with one of them good old homemade biscuits out of that video we did and patch up with
10:37
this, and you'd have a full meal deal and a happy dance every day. I'm excited about this one
10:46
Take me back to the 70s. Do some disco dancing. I think I've seen..
10:53
This is. Then you throw in a little cowboy move right there at the end
11:01
Yes. That stuff is so good. That smoky cheese adds so much to it
11:06
But it is so good, so easy to make. And it'll stretch that dollar for you
11:10
You can gather that family up around the house there and you can eat. Or make it and take it to your neighbor
11:15
show how goodness there is in the world because it is a bunch as always i'd like to tip my hat to
11:21
all our servicemen and women and all the veterans who have kept that old flag of flying and we just
11:25
thank you so much all the first responders and everybody tending us to this out here in this
11:29
crazy world we live in today but folks remember this is a place where you can come whether you be
11:34
watching it on the tv your phone or your computer driving down the road in a truck pull over first
11:39
thought i want you to have a wreck then you can watch it we want you to feel comfortable me and
11:43
Shan wants you to know that y'all are our family, and we appreciate that so much that you do it
11:47
Everything that we use will be down there in the little link below. Andy, thank you
11:51
Beagle Duke, we appreciate it. Shan, I love you very much. Thank you. And God bless you each and every one, and I'll see you down the hamburger helper, smoky cheese, green chili, cheesy, cheesy goodness
12:03
Trail. Yeah. You ready? You ready? Okay. Hear that clinging? Hey Big, what you got going on there culinary
12:16
He is doing good. We're the little man in the box
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