Mexican Haystacks dairy and gluten free

MEXICAN HAYSTACKS

INGREDIENTS

•  1 pound ground beef or ground turkey
•  1 teaspoon salt
•  1/2 teaspoon black pepper
•  1/2 teaspoon paprika or smoked paprika (gluten free, I use McCormick)
•  1 tablespoon chili powder (gluten free, I use McCormick)
•  1 1/2 teaspoons cumin (gluten free, I use McCormick)
•  1/2 teaspoon onion powder (gluten free, I use McCormick)
•  1/2 teaspoon dried oregano (gluten free, I use McCormick)
•  1/4 teaspoon garlic powder (gluten free, I use McCormick)
• 2 Tablespoons
•  2 cups low-sodium gluten free beef broth (if using regular broth, cut down the salt in the recipe) 
•  8-ounce can tomato sauce
•  15-ounce can gluten free black beans, rinsed and drained
•  1 cup frozen corn kernels (no need to thaw)
•  Lime wedges, for serving (optional)
•  Hot, cooked rice or quinoa for serving
•  Taco toppings: lettuce, avacado, olives, etc if using dairy- cheese, sour cream etc

INSTRUCTIONS

1. In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
2. Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and cornstarch. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
3. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
4. Stir in the back beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
5. Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

Source: Mel's Kitchen Cafe

Notes: The original recipe calls for 1/4 cup flour instead of cornstarch. You can cut the flour amount in half and substitute cornstarch instead in a lot of recipes. I did that in this recipe because I didn't have any gluten free flour on hand. If you do, you could just use the 1/4 cup flour