Taco Spaghetti Bake Gluten Free Recipe

I grew up hearing about the different cultures my mom had experienced as the child of a career Marine. Hooyah!
She was very proud of her dad and often told how lucky she was to have been the oldest in a family who was exposed to a variety of foods and customs their neighbors shared.
She babysat for a lady of Asian origin who taught them how to make real fried rice.  Then another next door neighbor was from Texas so there were all kinds of TexMex dishes.

Of course mom introduced us to these different meals as children (much to my dad’s sorrow).

Now you have to understand, my dad was a good ole Southern boy whose diet consisted of very few dishes and he did not like to try anything new or even remotely spicy!!

Boy, did he get an education being married to my mom!

 

Tacos and spaghetti, how I love them both.

This recipe blends  the bold  seasonings of tacos with rich gluten free  spaghetti pasta.

I mean, what’s not to love when you have ground meat sautéed with onions and then flavored with taco seasoning?

Next you add the wonderful texture and taste of Mexican corn, black beans, salsa and chills and top it off with black olives.

And honey when you mix it all together and top it with cheese that gets melted to golden perfection, you have a meal that is brimming with flavor and aroma and deliciousness!

Corn noodles are my choice for gluten free pasta, I think the taste and texture are more pleasing than other gluten free noodles.

I was not sure if my teenage daughter would like this dish, but she was surprised at how good this tasted.

It passed the test, I have been requested to make it again!

This is a easy meal to throw together!! The taste is fabulous and if you are like my family, there are not many leftovers and they do not last near long enough!