Makes 4 servings. Difficulty
12 oz. gf macaroni 1 Tablespoon extra virgin olive oil 1 lb. ground beef or buffalo 1 cup onion, chopped 2 garlic cloves, minced 2 Tablespoons tomato paste 1 Tablespoon chili powder 1/2 teaspoon dried oregano 1 14.5 oz. can diced tomatoes 1 cup frozen corn 1 cup sharp cheddar cheese, grated (divided) Salt and freshly ground black pepper
Cook the pasta until al dente. Drain and set aside. Heat the olive oil in a medium Dutch oven pan over medium high heat. Add the ground beef and cook for about 5 minutes or until browned; stirring to crumble. Transfer the ground beef to a plate with a slotted spoon. Add the onion and garlic to the pan; saute for about 3 minutes. Add the tomato paste, chili powder, oregano, tomatoes and corn; cook for 5 minutes, stirring occasionally. Stir in the cooked noodles, browned beef and 3/4 cup cheddar cheese. Stir to combine and continue to cook for about 2 minutes or until heated through. Adjust seasonings to taste with salt and freshly ground black pepper. Sprinkle the top with the remaining cheddar cheese and serve.
We used Tinkyada’s gf macaroni for the gf pasta in this recipe.