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Gluten-Free Chili Beef Pasta

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

After I got married, my aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I’ve tinkered with the ingredients and played with the seasonings to make it healthier. It's a dish my family truly loves. —Kristen Killian, Depew, New York
Gluten-Free Chili Beef Pasta Recipe photo by Taste of Home

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 tablespoons dried minced onion
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 3 cups tomato juice
  • 2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 8 ounces uncooked gluten-free spiral pasta
  • Chopped tomatoes and minced fresh oregano, optional

Directions

  1. In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
  2. 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.

Nutrition Facts

1-1/3 cups (calculated without tomatoes): 312 calories, 7g fat (2g saturated fat), 47mg cholesterol, 442mg sodium, 43g carbohydrate (8g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable.

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