Gluten Free Mexican Lasagna

This kid-friendly dish is a fast, go to dinner on busy nights and if you make a double batch, it freezes well!  

Preheat your oven to 375 degrees and lightly grease a 9 x 13 inch casserole dish.

Here’s What You Will Need:

1 Pound Lean Ground Beef

1/2 Medium Onion, chopped

1 Bell Pepper, chopped

1 Clove Garlic, minced (*Time Saver Tip:  you can buy pre-minced garlic at the grocery)

1 tsp. Salt

1 T. Chili Powder

1/2 tsp. Cumin

Pinch of Cayenne Pepper

1 15 Ounce Can of Tomato Sauce

1 C. Frozen Corn Kernels

1 15 Ounce Can Pinto Beans, drained

1 Small Can Sliced Black Olives, optional

Sliced Jalapenos, optional

2 C. Shredded Cheddar Cheese

2 C. Shredded Mozzarella Cheese

12 Corn Tortillas

1 Avocado, reserved

Sour Cream or Plain Greek Yogurt, reserved

Over medium heat, brown the ground beef and cook the onion and pepper with the spices until there is no longer any pink in the meat and the onions are translucent.  Add the minced garlic and corn, cooking until the corn is heated through (about a minute or two).

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While that’s cooking….line your lightly greased casserole dish with 6 tortillas, overlapping each.

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Begin layering your casserole by alternating half of the ground beef mixture, cheese, beans, olives, jalapenos, and tomato sauce.

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Add the remaining 6 tortillas, overlapping again, and continue to layer the remaining half of the ground beef mixture, cheese, beans, olives, jalapenos, and tomato sauce.

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Cover and bake for 30 minutes in your preheated oven.  Allow to rest for 15 minutes before serving with sliced avocado and sour cream or plain Greek yogurt (a staple in our house).

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Serve with a tossed green salad and you’ve got dinner!

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