Tex-Mex Pasta

Mexican food is a favorite in our household, by and large. Imagine my disappointment to learn that corn was no longer an option.....no more corn tortillas....and flour tortillas have gluten! And of course Teff tortillas are OK..but have corn in them too. Of course Mexican food does not have to have tortillas, but I will certainly miss them until I can add in them back in again. Here is a yummy dinner that comes together quickly and appealed to the kiddos too! It is still very Mexican, even without the tortillas! The inspiration recipe (which I have greatly Tessafied) came from Cooking Light via my lovely sister Kirsten!

Tex-Mex Pasta (dairy, soy, corn, gluten free)

• 12 oz Trader Joe's Brown Rice Rotini Noodles
  
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 pound ground meat
• 2T chili powder (to taste)
  
• 2t cumin
• salt and pepper
  
• 1 cup chopped tomato
• 1 chopped red bell pepper
• 1/2 cup chopped green onions
• 1 can pinto beans, rinsed and drained
• 1/2 cup grated daiya cheese, or sharp cheddar, or more to taste
• Optional add in's: salsa, sour cream, and pickled jalapenos
  

Vinaigrette:

• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt and sugar
• 2 t chipotle puree (to taste)
• 2T oil
• 1T vinegar (you choice of cider, plain, or rice)
• 1/4 cup chopped fresh cilantro

Preparation

Make vinaigrette, whisk all ingredients together, set aside.

Cook pasta according to package directions. Drain and rinse with cold water. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 1 minute. Add meat and spices; cook until browned, stirring to crumble. Add in tomatoes, green onions, and beans, cook to heat through.

Combine pasta, meat mixture, cheese. Toss in vinaigrette to taste. Serve warm or cold, your choice! Serve with salsa and sour cream if desired.