{Gluten-Free Mexican Lasagna}

You know you’re behind on blog posts when your mama is sending you a photo from her phone of a recipe you made, told her about, gave her the recipe for, but had yet to post.

Thanks for the kick in the pants, Mamasita!

This is an easy weeknight meal that you can throw together in no time. Play with the ingredients — if you have something in the fridge that would go good in a taco, throw it in!

gluten free mexican lasagna

GLUTEN-FREE MEXICAN LASAGNA

(adapted from Slow Cooker Revolution)

1 lb taco meat — ground beef, chicken, or pork (cooked and seasoned with your favorite taco seasoning mix, prepared according to package directions) 

1 can (15 oz) pinto, black, or refried beans

1 can (14.5 oz) diced tomatoes, drained

1 cup corn — frozen is fine, thaw by covering with warm water, then drain

1/4 cup cilantro, minced

Squeeze of fresh lime juice (optional)

9 soft corn tortillas

1 ½ cups shredded cheese of your choice

Pre-heat oven to 350 degrees. In a large bowl, combine prepared taco meat, beans, (be sure to drain and rinse the beans, if you’re not using refried) tomatoes and corn and heat in the microwave, or heat over medium heat. When heated through, add cilantro and lime juice and season with salt and pepper to your liking.

Take the corn tortillas and lightly coat each side with oil and place on baking sheet. Heat in oven for a few minutes to soften them up.

Turn the oven up to 450 degrees and have your filling mixture ready — spoon about a third of the mixture into the bottom of an 8 x 8 baking dish, such as a Pyrex brownie-type pan. Then layer three of the tortillas on top of the mixture (they will have to overlap, of course) and sprinkle ½ cup of the shredded cheese on top.

Then repeat the procedure, just like you would when you make regular lasagna, by spooning another third of the mixture, 3 more of the tortillas, then another ½ cup of cheese.

Spread the remaining meat mixture on top. Take your remaining three tortillas and cut them into quarters and spread all the pieces out as the final, top layer. Sprinkle the rest of the cheese on top. (maybe some extra too)

Bake at 450 until it gets all bubbly and the cheese starts to brown, 20 minutes or so. Allow it to cool, then top with sour cream, cilantro, and some pickled jalapenos.

mexican lasagna

Mamasita is a big fan, hope you are too.

 

2 thoughts on “{Gluten-Free Mexican Lasagna}

  1. I like this … Actually loved it! Used ground turkey and larger casserole dish (did not have 8″) and tomatoes with chili’s were HOT, by accident..and could not really tell. I freeze ALOT for lunches and think this will freeze well. Thank You Sarah 😉
    ~ Jennifer

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