Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes/until no longer pink. reduce heat to medium. add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. cook, stirring often, for 5 minutes or until onions are softened. pour in stock, cook, stirring until slightly thickened. stir in beans; cook 2 minutes more until heated through. to freeze: let mixture cool. ladle into freezer containers. seal, label and date. freeze for up to 3 months. to serve: thaw filling in microwave or in refrigerator over night. heat in a saucepan until warmed through. spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.

Target recipe: grease 11x14 pan. brown and drain hamburger and onion. spread on bottom of pan, then add taco seasoning and chilies. beat milk, bisquick and eggs until smooth (about 1 min). pour on top of hamburger mixture. bake 25 minutes at 350f , top w/tomatoes and cheese and cook 8-10 minutes longer. serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce.