At the request of a friend, I'm posting a recipe that originally came out of a gluten free cookbook with many changes to make it an easy, flexible, one dish meal that tastes great even on a reflux, GFCF diet! The seasoning measurements are estimates as I have never measured what I use just sprinkled it in until it smells nice and tastes fabulous :)
1/2 lb ground beef
8 oz gluten free pene pasta (for this I use De Bolles brand)
roughly 2 cups of veggies, fresh or frozen (I've done both ways and use any number of veggies)
3-4 cups of broth, any kind will do and the more you use the stronger the flavor (I've even used chicken broth with beef before and it tasted great still)
water to finish covering pasta
1 t. cumin
1/2 t. paprika
1/2 t. poultry seasoning
1/4 t. ground ginger
salt to taste
1 T. cornstarch dissolved in cold water for thickening
Brown the beef in a large skillet (I actually use my wok). Drain, rinse and return to pan. Add in pasta, seasonings and broth. Add water until the pasta and veggies are completely covered. Boil until pasta is tender and fully cooked. The dish will have thickened and sometimes it's thick enough as is but if you'd like to make the broth more like a gravy then stir in the cornstarch and water mixture to thicken before serving.
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