I’ve never had Hamburger Helper.  Not for any health related issue really, but because there was really never anything too appealing about it.  Why pay to toss your food into dehydrated cheese powder, loads of sodium, and who knows what?  Okay, okay…I still like Mac and Cheese from a box.  It’s a childhood thing…but even then, I probably have it once a year at most…with lots of sriracha.  Any how, I was at Ralph’s the other day stocking up on some butter and cream cheese (got hired to make cupcakes for a 4th of July Party!  But more on that later!) and the woman in front of me had a cartful of Hamburger Helper!  I think she must have seen the shock/curiosity in my face because she chuckled and told me, “When you have kids, you’ll understand.  And just so you know, I have 4 boys.  And it’s actually quite good.”

4 boys?  I could feel my ovaries shriveling.  Yikes.

Funny enough, I was looking for some ideas for dinner last night and came across a very Hamburger Helper oriented recipe that was rather interesting.  I don’t know what compelled me to Google “Homemade Hamburger Helper,”  but I did.   Homemade, yes.  Unhealthy? I’m thinking very much so.  But I was curious and Mike has a strange affinity for foods like this.  What do I mean?  I mean when there’s a sale on Banquet frozen foods, he gets excited.  And no matter how much I try talking him out of eating crap like that, he manages to win me over with his nostalgic references to his youth and how much he loved them as a child after having lived in Africa for 8 years.  Yes, when he wants something…he’s quick to talk about living in Africa.  I’m weak.  He talks about his life in Africa and I melt.

I digress. Where was I?  Oh right.  So after finding the recipe online, I thought it would be fun to give it a shot.  Plus, I’d we’d both have some to bring to work the next day.

Creamy Taco Mac

Ingredients:
1¼ lbs. lean ground turkey
12 oz. dry rotelli pasta (anything with grooves is nice–catches all sauce!)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. of your favorite taco seasoning
4 oz. cream cheese
½ cup sour cream
Salt and pepper
dash of Tapatio
chopped cilantro

Bring a large pot of water to boil.  Prepare pasta as directed on package.  Once al dente, drain, and reserve 1/2 cup of pasta water.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat.  A few minutes before the turkey is cooked through (no longer pink), add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Add cooked pasta, cream cheese, sour cream and reserved pasta water, and stir until the cream cheese is melted and the everything is well blended.  Season with salt, pepper, and Tapatio to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Serve with chopped cilantro (makes all the difference!)

Adapted from Annie’s Eats
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