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    Scott Adams

    Mexican Spaghetti (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    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



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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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