Gluten Free Taco Mac

Hamburger Helper boxed dinners are in fact a tragedy, devoid of nutrition and filled with chemical non-food ingredients. However, there is something super yummy about soft macaroni and cheesy sauce. So here is a nutrition filled, hearty, and gluten-free version with vegetables that’s just as easy as a boxed dinner.

Taco-licious!

Taco-licious!

Put a pound of gluten-free pasta on to boil. Macaroni, rotini, and penne all work great.

In your largest skillet or wok, saute on medium:

1 lb hormone-free extra-lean ground beef, turkey, or veggie crumble

8 oz mushrooms, rough chopped

Once meat has begun to brown, stir in a

14.5 oz can of Muir Glen Fire Roasted tomatoes with Chipotle peppers.              

You can use un-seasoned canned tomatoes and add a seeded and diced chipotle pepper. For a milder dish, use un-seasoned tomatoes. Add 2 TB water (rinse out can and get the last bit of trace yumminess). Cover and simmer 5 minutes until mushrooms soften and begin to release their juices.

Dice 1 small purple onion. Stir in with 4 TB taco seasoning (recipe follows). Cover and simmer on low.

Drain pasta well. Do not rinse.

To the meat and veggie mixture, add

1/3 Cup mutritional yeast

6 oz shredded cheddar, Monterrey jack, or queso blanco – or a blend

Toss in pasta. Stir well to combine.

Serve with chopped cilantro, diced avocado, black olives, and a dollop of sour cream. Any taco toppings your family loves will go great on this.

Taco Seasoning

2 parts chili powder

1 part cumin

1 part oregano

1 part garlic powder

1 part onion powder

1 part paprika

1/2 part salt

(1/2 part cayenne for HOT taco mix)

Shake together in a jar and store in a cool, dry, and dark place. Seasonings keep for 4 months.

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2 CommentsLeave a comment

  1. […] 2 tsp taco seasoning (Recipe here) […]

  2. […] with 2-3 TB taco seasoning, depending on your taste for […]


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