Makes 4-6 servings. Difficulty
1 Tablespoon olive oil 1/2 onion, chopped 1-1/4 lb. ground beef 1 28-oz. can diced tomatoes (with their juice) 1 Tablespoon tomato paste 1 Tablespoon chili powder 2 teaspoons cumin 1 teaspoon oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup frozen corn 8 oz. gf macaroni 1 cup shredded cheddar cheese
In a large deep saucepan, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes or until just tender. Add the ground beef and brown. Drain off excess fat. Add the diced tomatoes with their juice, tomato paste, chili powder, cumin, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes.
Meanwhile, cook the pasta until al dente. Drain.
Add the cooked pasta to the hamburger-tomato mixture and toss to coat. Add the frozen corn and cook for 3-5 minutes or until the corn is heated through. Stir in the cheddar cheese. Adjust seasonings to taste with salt and freshly ground black pepper and serve.
We used Tinkyada’s gf macaroni for the gf pasta in this recipe. For more information on Tinkyada pasta please visit www.tinkyada.com.