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Betty Crocker Hamburger Helper Cheesy Ranch Burger - 5.90 Oz
Pasta & Sauce Mix, Cheesy Ranch Burger
Pasta & naturally flavored cheesy sauce mix. Naturally flavored. Per 1/4 Cup as Packaged: 120 calories; 0 g sat fat (0% DV); 610 mg sodium (2% DV); 2 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. Add ground beef. HamburgerHelp.com. how2recycle.info. Looking for more ways to add a fresh twist? Visit HamburgerHelp.com. Box Tops for Education: No more clipping. Scan your receipt. See how at BTFE.com. 100% recycled paperboard.
|Serving size||0.25 cup as pkgd|
|Servings Per Container||5|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1g||1%||19%|
|Saturated Fat 0g||0%||29%|
|Trans Fat 0g|
|Total Carbohydrate 24g||9%||10%|
|Dietary Fiber <1g||3%||3%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Pasta (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Starch, Maltodextrin, Salt, Wheat Flour, Buttermilk (Dried), Sugar, Modified Whey, Sea Salt, Monosodium Glutamate, Monoglycerides, Modified Corn Starch, Citric Acid, Ricotta Cheese (Whey, Milkfat, Lactic Acid, Salt), Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Parmesan Cheese (Dried) (Milk, Cheese Cultures, Salt, Enzymes), Cream (Dried), Blue Cheese (Dried) (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Color (Artificial Color, Yellow Lakes 5 & 6, Yellows 5 & 6, Red Lake 40), Parsley (Dried), Natural Flavor, Calcium Lactate, Vinegar (Dried), Yeast Extract, Cultured Nonfat Milk, Spice, Cheddar Cheese (Dried) (Milk, Cheese Cultures, Salt, Enzymes), Whey, Blue Cheese (Dried) (Milk, Salt, Cheese Cultures, Enzymes), Sodium Citrate, Silicon Dioxide (Anticaking Agent), Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Sodium Phosphate, Soy Lecithin, Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes).
Directions For food safety and quality, follow the cooking directions: You Will Need: 1 lb bean ground beef. 1-1/4 cups hot water. 2 cups milk. 1 tbsp mayonnaise (Use desired amount of mayonnaise or omit it. Sour cream can be substituted). 1. Brown - Brown beef in 10-inch skillet over medium-high heat 6 to 7 minutes, breaking up and stirring. Drain; return cooked beef to skillet. 2. Stir - Stir in hot water, milk, sauce mix and pasta. Heat to boiling. 3. Simmer - Reduce heat. Cover; simmer about 12 minutes, stirring occasionally, until pasta is tender. 4. Add - Remove from heat. Stir in mayonnaise. Refrigerate leftovers. Try with chicken instead of ground beef. Add your own twist! Turn this flavor up! Stir in cooked carrots and top with diced jalapenos just before serving.
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