A Foodie I Am Not

and a food photographer I am DEFINITELY not, but nonetheless I have another gluten free creation to share. 

This is a mighty tasty as a casserole and actually easy for all of you non-gluten free eaters to adapt BACK so that you can enjoy it too...although you might want to try the g-free version because it tastes super fantastic!  At least in my opinion...strongly influenced, of course, by the clean plates that seem to abound when I serve it to my family.  It is also the only *creation* from our early gluten free days that is still requested...most of my other early casseroles were more failure than success! 

Taco Spaghetti Bake

1 pound ground beef or turkey
1 packet of g-f taco seasoning
1- 8 oz box of Corn Spaghetti

1 small bag of frozen corn
1 cup shredded mozzarella cheese
2 medium sized tomatoes- diced

Bring water to a boil and pre cook the pasta
Drain and Rinse
Preheat oven to 350*
Grease a 9x13 baking dish
Prepare the ground meat with the taco seasoning

Mix together the meat, pasta, and frozen corn in the bottom of the baking dish.
Sprinkle cheese over the pasta mix.
Top with diced tomatoes.

Bake for approximately 20 minutes until cheese is completely melted and casserole is hot throughout.

This size pan serves my family of 5 easily, with leftovers, for between $7-$8.


1 comment:

Amanda said...

Great recipe... I would love to try this!!