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- Mexican Spaghetti (Gluten-Free)
Mexican Spaghetti (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
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
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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