Chili Macaroni Casserole: Gluten Free Hamburger Helper Style Recipe

Ingredients:

• 1.25 pounds lean ground beef or bison (bison is hormone-free)
• 1/2 cup chopped yellow onion
• 4 cups (1 carton) hot low-sodium gluten-free beef or chicken broth (or sub half w/pureed gluten-free canned tomatoes or one-fourth tomato paste - Del Monte)
• 2 cups gluten-free brown rice or rice & corn pasta (Trader Joe's, Tinkyada, Jovial, Orgran)
• 1 Tablespoon potato starch (or cornstarch)
• 1 - 3 Tablespoons chili powder (I use 1 1/2 T.)
• 2 teaspoons sugar, evaporated cane juice or xylitol, agave syrup) (or pinch of stevia, to taste)
• 3/4 teaspoon salt, (more, if not using cheese)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3 Tablespoons potato flour or brown rice flour
• 1/2 cup cheese, shredded (I used Monterey Jack), optional

Instructions:

1. Add ground beef and onion to a large skillet; cook until meat is no longer red and onion is tender. No need to drain off grease if using lean meat. If not, drain.
2. Add hot broth and seasonings, stir; add pasta and stir. Bring to a boil. Cover and lower heat to low or simmer (or No. 2), stir occasionally, and under cook pasta, (about 10 minutes).
3. Uncover and bring to a boil. Sprinkle potato flour on top and stir gently, as not to break the pasta.
4. If using, add the cheese and stir. Once melted, serve. As an option, you can sprinkle the cheese on top when serving in a large serving bowl.
5. Allow to sit 10 minutes, covered. This will allow the pasta to absorb more of the liquid and cook longer.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.