Real Recipes From Real Home Cooks ®

loaded over the top cheeseburger helper

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

What ever you choose to call this dish, it is all of that & then some. In sticking with my goal to cleanout the pantry & freezer, I decided to make an enhanced over the top version of Cheeseburger Hamburger Helper. Adding all the things you find in or on a Cheeseburger, Onions garlic, peppers, bacon, mushrooms, tomatoes & a variety of cheeses. My husband suggested the name LOADED, & I added OVER THE TOP, because for me it was the best Cheeseburger Helper I have ever eaten or made. The best part is it was made with ingredients I already had on hand in the freezer & Pantry. It was great.

(1 rating)
yield 8 or more depending on portion sizes
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For loaded over the top cheeseburger helper

  • 6-8 clove
    fresh garlic, minced
  • 1 lg
    onion, chopped
  • 1 lg
    green bell pepper, chopped)
  • 6-8
    mini sweet peppers, assorted colors, chopped
  • 8 oz
    canned sliced mushrooms, drained
  • 8 slice
    bacon, cooked till crisp & crumbled, reserve drippings
  • 3 lb
    lean ground beef
  • 2 c
    sharp cheddar cheese, shredded
  • 2 c
    mozzarella cheese, shredded
  • 1 c
    mild cheddar cheese (or more if desired)
  • 4 oz
    pepper jack cheese, cubed
  • 2 can
    diced tomatoes (15 1/2 oz can) well drained
  • 3 box
    hamburger helper (cheeseburger flavored)
  • 3 c
    hot water
  • 6 c
  • 1 Tbsp
    ground cumin
  • 1 1/2-2 Tbsp
    chopped chive, dried
  • 3
    pouches of cheeseburger seasoning packets

How To Make loaded over the top cheeseburger helper

  • 1
    I used a 16 inch skillet. Cook bacon in large skillet till crisp, crumble and set aside. But reserve the bacon drippings.
  • 2
    Chop onion, bell pepper, and sweet peppers, and sauté in bacon drippings till transparent. Add mince garlic, and stir to blend.
  • 3
    Add drained sliced mushrooms and drained diced tomatoes. Cook for about 3 minutes or so just to blend all the flavors together. Then remove vegetables from skillet, and set aside till needed.
  • 4
    Add ground beef to skillet and cook till no pink remains. Break up beef in skillet using a wooden spoon, when done drain and remove any excess fat accumulation.
  • 5
    Then put back into skillet and add the cumin, and stir to blend..
  • 6
    Add Hot water, milk, and seasoning packets. Stir to mix together.
  • 7
    Add macaroni, and heat till mixture comes to a boil. Stirring occasionally. Reduce heat. Cover and simmer about 10 minutes, stirring occasionally till pasta is tender.
  • 8
    Next add the sautéed mixed veggies back into the skillet, stir to blend together. Add 2 cups of mozzarella, and the 2 cups of sharp cheddar, and stir to blend together and cheese begins to melt. Add the chopped chive.
  • 9
    Top with remaining shredded cheddar cheese, and crumbled bacon. Add more chopped chive if desired. Cover skillet with tight fitting lid, till cheese on top melts.
  • 10
    Serve with tossed salad if desired, and your favorite dinner rolls or bread sticks. Enjoy, and be prepared to serve seconds.