This recipe started out as a family favorite before we were gluten-free, but with some slight modifications, we were able to make it into a gluten-free recipe.
Macaroni and Beef
1 pound ground beef (or turkey/other ground product)
1/4 cup onion, chopped
1/4 cup green pepper, chopped (optional)
12 ounce can tomato paste
2-3 cans water (just use tomato paste can)
3-4 handfuls of rice elbow macaroni (we use Tinkyada)
gluten-free chili powder, to taste
salt & pepper to taste
1 can corn, drained
1. Brown hamburger with onions and green peppers in large skillet and drain grease.
2. Add tomato paste, water, elbows, corn, salt, pepper, and chili powder to the meat in the skillet, stir until paste is mixed well.
3. Bring to a boil and then simmer on medium until macaroni is tender (approx. 15-20 minutes)
Yields Approximately 4 servings.
My family likes grated parmesan cheese on top of this dish, but that's completely optional. It changes the flavor from a Mexican-type dish to a more Italian-tasting dish, but I guess it's whatever your tastes are.