Better than Hamburger Helper, healthier too!

Well, it sure has been a while! I would say it was a busy week, but I would be lying. I was really excited when I started to feel some motivation and logged into my online class on Tuesday – totally prepared to NOT leave my homework until the last minute this week. I was really surprised when I couldn’t for the life of me, find this week’s discussion. I thought I got kicked out of the class! Don’t worry, mom, I didn’t get kicked out. Turns out… I am on Spring Break! Who knew?! So, did I take the time to work ahead and prepare my notes for the next discussion? Nope. Oops.

Instead, I cooked some extra meals this week and spent time with my hubby watching the Jinx. Have you seen it, on HBO? Such an intense and interesting documentary, based on Robert Durst. Incredibly well done.

My husband was really excited when he saw gluten free pasta sheets in the grocery cart. He has been begging me to move on from spaghetti squash. So he asked what they were for. When I told him I was going to make a enchilada thing with the lasagna sheets his response was “why can’t you just make lasagna?” He doesn’t always appreciate the weirder meals I attempt, because they don’t always turn out great. But when they do turn out great, he lets me know and this one…. He LOVED. It reminds him of one of our old favorites… hamburger helper.

So, I give to you:

 Better Than Hamburger Helper

 Its kind of like lasagna, kind of like an enchilada, mostly like hamburger helper. But better. And healthier.

 Processed with VSCOcam with a5 preset

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 6-8 depending on how much you scarf!

What you need

2LB ground beef

2 tbs olive oil

2 cloves garic, minced

14.5 oz diced tomatoes

6oz can diced green chile

1/3 cup diced jalapenos

½ sweet onion

2 tsp chili powder

1 tsp ground cumin

Salt + pepper, to taste

1 package gluten free lasagna sheets (I used simply balanced brand from Target, if your not GF – plain ol’ wheat sheets work too)

28 oz enchilada sauce (I use Frontera – its all natural and I can pronounce all of the ingredients!)

2 cups cheese (if you are strict paleo or dairy sensitive, it would be just as tasty without cheese.)

What to do

  1. Preheat oven to 350 degrees.
  2. Brown ground beef in a large saucepan, when meat is almost cooked through – add onions and garlic. Cook until onions are translucent and meat is done.
  3. In a large bowl, add diced tomatoes, diced green chiles, and jalapenos along with chili powder and cumin. Once meat is cooked, add it to the bowl and mix well.
  4. In a large casserole dish, pour some enchilada sauce on the bottom of the pan then put down a layer of lasagna sheets. Add some meat, sauce and cheese on top of the lasagna sheet. Then repeat to create lasagna type layers until you are out of meat. Top it off with more sauce and cheese.
  5. Cover with tinfoil and bake 35 – 40 minutes.
  6. Remove from oven, let it cool and enjoy!

Processed with VSCOcam with e1 presetBetter than hamburger (1)

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