Name: Tex-Mex Pasta - Gluten & Dairy Free
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 12 oz Brown Rice Noodles (I used Trader Joe's); 2 tablespoons avocado oil; 3 garlic cloves (minced); 1 pound ground beef; 2 tablespoons chili powder (to taste); 2 teaspoons cumin; 1 teaspoon sea salt; 1 1/2 cups chopped tomato; 1 red bell pepper (chopped ); 1/2 cup green onions (chopped ); 1 can pinto beans (rinsed and drained); 1/2 cup grated Daiya cheese (sharp cheddar, or sheep milks feta to taste); salsa, sour cream, avocado, and pickled jalapenos; 2 tablespoons avocado oil; 2 tablespoons fresh lime juice; 1 tablespoon vinegar (your choice of cider, plain, or rice); 2 teaspoons chipotle puree (to taste - I keep this on hand in the fridge by pureeing a can of chipotle peppers in adobo sauce. You could also just chop a chipotle pepper up too. It seems to last months as a puree in my fridge.); 1/4 cup chopped fresh cilantro; 1/2 teaspoon sea salt; 2 drops clear stevia (or 1 teaspoon honey)

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This tex-mex pasta salad is delicious warm or cold, and will travel easily for all your outdoor adventures this summer! My version is totally gluten and dairy free too!

Mexican food is a favorite in our household, by and large. We simply can’t get enough of it, and the whole family agrees (which trust me..doesn’t happen often enough!)

Imagine my disappointment to learn that corn was no longer an option…..no more corn tortillas….and flour tortillas have gluten!??!!

We tried the Teff tortillas and they were OK..but they have corn in them too!

I know Mexican food does not have to have tortillas, but I will certainly miss them until I can add in them back in again!

Until then, I have my trusty brown rice tortillas to keep me satisfied, and creative recipes like this tex-mex pasta salad to keep me sated!

Here is a yummy dinner that comes together quickly and appealed to the kiddos too! It is still very Mexican in its flavor, even without the tortillas!

The inspiration recipe (which I have greatly Tessafied) came from my lovely sister!

Tex-Mex Pasta Salad Recipe:

Tex-Mex Pasta - Gluten & Dairy Free

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Calories 510 kcal

Ingredients

12 oz Brown Rice Noodles I used Trader Joe's
2 tablespoons avocado oil
3 garlic cloves minced
1 pound ground beef
2 tablespoons chili powder to taste
2 teaspoons cumin
1 teaspoon sea salt
1 1/2 cups chopped tomato
1 red bell pepper chopped
1/2 cup green onions chopped
1 can pinto beans rinsed and drained
1/2 cup grated Daiya cheese sharp cheddar, or sheep milks feta to taste

Optional add in's:

salsa, sour cream, avocado, and pickled jalapenos

Vinaigrette:

2 tablespoons avocado oil
2 tablespoons fresh lime juice
1 tablespoon vinegar your choice of cider, plain, or rice
2 teaspoons chipotle puree to taste - I keep this on hand in the fridge by pureeing a can of chipotle peppers in adobo sauce. You could also just chop a chipotle pepper up too. It seems to last months as a puree in my fridge.
1/4 cup chopped fresh cilantro
1/2 teaspoon sea salt
2 drops clear stevia or 1 teaspoon honey

Instructions

Make the vinaigrette: Whisk all ingredients together and set aside.
Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat.
Add garlic and red pepper; saute 1 minute.
Add in the meat and spices; cook until browned, stirring to crumble.
Add in the tomatoes, green onions, and beans just to heat through.
Toss in the pasta, and cheese.
Toss in vinaigrette to taste.
Serve warm or cold, your choice!
Serve with optional add in's as desired.

Nutrition Facts

Tex-Mex Pasta - Gluten & Dairy Free

Amount Per Serving

Calories 510 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 6g 30%

Monounsaturated Fat 3g

Cholesterol 53mg 18%

Sodium 415mg 17%

Potassium 451mg 13%

Total Carbohydrates 51g 17%

Dietary Fiber 6g 24%

Sugars 3g

Protein 18g 36%

Vitamin A 32.9%

Vitamin C 42.2%

Calcium 5.6%

Iron 17.7%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

rachelle greene says
June 20, 2013 at 9:48 PM

…another winner, i am certain!

i was wondering if you have ever tried toasting the cumin seeds, and then grinding them by hand, in a mortar and pestle?

toasting them in a dry pan, shaking them around every couple of minutes, or so, until they begin to darken, and smoke awakens the flavour, and is the “secret” that many traditional Indian and Mexican (or what have you) cooks keep to themselves. sometimes, adding some lovely unground salt to the seeds when bashing them in the pestle aids in the grinding process–but of course is only a good idea when the recipe requires added salt at the same point as the cumin.

(i use several different salts, from several different sources, depending upon the dish, and almost always use Fleur de Sel de Guérande as a finishing salt, instead of seasoning heavily while cooking.)

anyhoo–i just thought i would share that. have a great day.

- Tessa Domestic Diva says
  June 21, 2013 at 7:33 PM
  
  I don’t have a pestle, but I have toasted many a whole spices for a lovely toasty addition, I agree, the taste is fabulous!