Description
A one-pot, 30-minute Gluten-Free & Dairy-Free Cheesy Beef Pasta Skillet featuring savory ground beef, tender gluten-free pasta, and creamy dairy-free cheddar—perfect for busy weeknights and allergen-friendly comfort food.
Ingredients
450 g (1 lb) ground beef
1 medium onion, diced
3 tbsp tomato paste
2 tsp kosher salt
½ tsp black pepper
1¼ tsp chili powder
½ tsp garlic powder
¼ tsp onion powder
½ tsp ground mustard
2 cups gluten-free pasta (such as elbow)
3½ cups gluten-free beef broth
2½ cups dairy-free cheddar (shredded or melting style)
Instructions
- Heat a large pot over medium heat and add the ground beef, breaking it apart with a spoon.
- When the beef is about halfway browned, add the diced onion and continue cooking until the beef is fully browned and the onions are soft.
- Stir in the tomato paste, salt, pepper, chili powder, garlic powder, onion powder, and ground mustard. Mix well to evenly coat the beef.
- Pour in the gluten-free pasta and beef broth. Stir to combine.
- Reduce the heat to low, cover the pot, and simmer for about 20 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Turn off the heat and stir in the dairy-free cheddar until fully melted and the dish is creamy.
- Serve hot straight from the pot.
Notes
Use ground turkey or chicken for a leaner version.
Add cayenne or red pepper flakes for extra heat.
Throw in spinach or zucchini for added vegetables.
Different gluten-free pasta shapes like shells or penne work well.
Store leftovers in the fridge for up to 4 days.
To reheat, microwave or warm in a skillet with a splash of broth or water.
Can be frozen for up to 2 months—thaw in fridge overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 478
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
