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Mexican Spaghetti (Gluten-Free)

This recipe comes to us from “purple” in the Gluten-Free Forum.

Ingredients:
1 - 8oz. box corn spaghetti
1 - 15oz. can pinto beans, drained
2 to 3 - 15 oz. cans flavored tomatoes (I used 1 can fire roasted w/garlic and 1 can w/green chilies)
½ to 1 cup frozen corn (I used the one w/ onions, peppers and beans)
leftover taco meat
left over taco toppings
tortilla chips

Directions:
Cook spaghetti according to package directions and keep warm. Heat taco meat and keep warm.  Puree tomatoes and heat in a pan. Heat beans adding a bit of water.  Add corn to the beans or heat separately.

Serve with leftover taco toppings on top and some broken chips too.

Tip: Fix extra taco stuff the day before with your tacos then this is really fast.

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