Gluten Free Texas Chili N Corn Mac Recipes

HEALTHY CHILI MAC (GLUTEN FREE)

Steps:

• Preheat a 10-12" skillet with a tight fitting lid over medium heat.
• Add the oil.
• Add the onions and saute until soft, about 3-5 minutes.
• Crumble the ground meat and add in the garlic, stirring to break the meat up.
• When browned, add in tomato paste, canned tomatoes, beef broth, oregano, and chili powder. Stir to combine.
• Mix in the noodles. Bring to a boil, lower the heat, and cover. Cook until the noodles are al dente, about 7-10 minutes. The noodles will continue to soak up liquid as it sits, so don't worry if it seems thin at first.
• Stir in cheddar shreds until melted. Serve with preferred garnishes.

GLUTEN-FREE HONEY-NUTS-N-OATS PANCAKES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
• In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
• Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.

EASY GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
• Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.

GLUTEN-FREE CHILI BEEF PASTA

Steps:

• In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with tomatoes and oregano.

GLUTEN-FREE CHILI CHEESE MAC

Steps:

• Brown ground beef and drain.
• Add all ingredients except cheese, stir.
• Bring to boil, then cover and simmer for 20 minutes.
• Add shredded cheese to top, replace cover. Melt.
• You can leave the melted cheese on top or stir in, whichever you prefer.

GRAMMA'S OLD FASHIONED CHILI MAC

Steps:

• Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
• Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.