Healthy Turkey Hamburger Helper with Corn and Mushrooms

This recipe is so easy to make and takes you right back to childhood in as little as 30 minutes. I used ground turkey instead of beef to make it a little bit healthier and then added mushrooms and corn for a little earthiness and some sweetness. Plus my mom used to make it this way when we were kids so it was just like being transported back. You can of course substitute back to the ground beef but trust me this is just as delicious!!

Ingredients

• 2 tbsp. olive oil
• 1 lb. ground turkey
• 1 cup yellow onion, small diced
• 3 garlic cloves, peeled and minced
• 2 1/2 tbsp. tomato paste
• 1 tsp. chili powder
• 1 cup crimini mushrooms, sliced
• 1 1/2 cups frozen corn
• 2 cups beef or chicken broth, low sodium or unsalted
• 1 lb macaroni noodles
• salt and black pepper to taste
• 1 1/2 cups grated cheddar cheese
• 1/2 cup parsley, chopped to garnish

Directions

Bring a large pot of salted water to a boil.

In a large skillet over medium high heat add the olive oil and ground turkey. Brown the turkey breaking it up with a rubber spatula and season with salt and pepper, about 5-7 minutes. Once browned remove onto a plate and set aside. In the same pan add in the onions, garlic, mushrooms and corn. Season again with the salt and pepper, cook until the mushrooms and corn are cooked through.

Add the ground turkey back in, along with the tomato paste and and chili powder. Pour in the beef or chicken stock and bring to a simmer, and let it all cook together for about 5-7 minutes on medium low until the sauce starts to thicken, or reduces by half.

Cook the pasta until al dente about 7 minutes. Drain out the pasta and add to the sauce. Grate in the cheddar cheese and stir until it all comes together. Continue to season as needed and finish with the fresh parsley. Serve immediately! Enjoy!!