Yields 4-6 servings and ready in under 30 minutes.


  • 1 lb. ground beef (we used ground antelope which had 10% suet added to it)
  • 2 1/2 c. milk
  • 1 1/2 c. hot water
  • 2 c. brown rice pasta shells, macaroni, or other gluten free macaroni
  • 1 T. chili powder
  • 2 t. garlic powder
  • 1 t. salt
  • 3/4 t. paprika
  • 1/4 t. cayenne pepper
  • pinch red pepper flakes
  • 1 t. parsley
  • 1/2 c. sour cream
  • 2 c. shredded cheddar cheese

Cook hamburger in a large skillet until no longer pink. Drain off the fat if there is a lot, (we find that the antelope burger doesn’t have as much fat so it is not necessary to drain). Return hamburger to skillet and keep the burner on high.

Add pasta, milk, water, and herbs and spices and stir to combine. Cook on high until it comes to a boil, then turn down on low to simmer. Cover and cook for 15-20 minutes or until pasta is done. To make the sauce thicker, you can add 1 T. rice starch mixed in 1/4 c. water.

Remove skillet from heat. Add the sour cream and shredded cheddar cheese. Stir until the cheddar cheese is melted and the sour cream is completely combined. Serve immediately.