But as I passed it on the grocery shelf this week, I said to myself that there must be a way to recreate this dish and make it gluten free, lactose free and of course candida friendly. That is how my quest began. And the result is this delicious Ground Beef and Fusilli Skillet. Thinking about it and my mouth just waters it’s so good.

It is definitely a crowd pleaser and the best part is that it takes about 30 minutes or less (depending on your pasta) to make. So if you’re looking to get a wholesome easy meal on the table after a long day. This is it!! It can even be prepped before hand so you just have to add everything to the pot.

So here it is! My version of ‘Hamburger Helper’:

Ground Beef and Fusilli Skillet

Makes 2 – 3 servings

What you need:

• 1/2 pound ground grass fed beef
• 2 cups gluten free fusilli pasta
• 1 1/2 cups oat milk
• 1 cup yogurt cheese
• 1/2 onion chopped
• 2 cloves garlic chopped
• 1 – 1 1/2 cups hot water *
• 1 tbsp cornstarch
• 1 tsp chilli powder (or 2 depending on how spicy you want it)
• 1 tsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tsp salt (maybe more to taste depending on your palette)
• 1/2 tsp black pepper
• 1 tbsp coconut oil
• Parsley for garnish

Directions:

1. Heat 1 tbsp coconut oil over medium to high heat in skillet. Add onion and garlic, saute for a couple of seconds, sprinkle with a little salt and stir again, then add ground beef and cook all the way through.
2. Add pasta, oat milk and 1 cup of hot water. Stir to combine. Bring to a boil, add salt, spices and cornstarch. Stir again, then lower to a simmer. Cover and cook for about 15 -20 mins until pasta is tender, stiring periodically to make sure it doesn’t stick.
3. Once pasta is cooked and water absorbed, add cheese and stir unitl its completely melted and incorporated. Check for salt. Sprinkle with some chopped parsley for garnish and enjoy!

* Note: Different pasta brands may absorb more water. When simmering if you find too much water has absorbed and it’s sticking, add some more water 1/4 cup at a time.

I use fusilli, but you could probably use another type of pasta if you like such as penne.

To get more servings you can try doubling up on the recipe. It’s very forgiving and you can always tweak the flavour as you increase. Just watch the chilli powder it sneaks up on you and it might get too spicy.