This delicious Mexican Lasagna Recipe is very easy to make and Gluten Free!
When my oldest son was little, he had many health issues and was tested for Celiac Disease, among other things.
As part of the process of diagnosis/ruling things out, we tried a gluten-free diet for a while, to see if it helped him. For him, it didn’t seem to make any difference, but it made us sensitive to those in our circle who do need gluten-free meals.
I try to keep a variety of gluten-free recipes in my arsenal so that if we’re entertaining I know there is a meal I can make for everyone to enjoy!
This would make a wonderful dish to serve at potlucks since you never know who might need a gluten-free dish in the crowd. I hope your family and friends enjoy this dish as much as mine does.
Mexican Lasagna Ingredients:
1 lb ground beef
1 packet taco seasoning (Gluten Free)
1 16 oz can refried beans
1 can enchilada sauce (or 2 1/3 cups homemade)
2 cups shredded Mexican cheese
3 tomatoes, diced
1 medium onion, diced
18 white corn tortillas, cut in half
Optional toppings: shredded lettuce, diced tomatoes, cilantro, sour cream, guacamole, salsa
To begin, Preheat your oven to 350 degrees F. Next, in a large skillet over medium-high heat, cook diced onion and brown ground beef. Drain off excess grease, then stir in contents of taco seasoning packet. Set aside.
In a 9×13 casserole dish, spread a thin layer of enchilada sauce evenly on the bottom.
Layer tortilla halves, so straight edges line up along the outer edge of the dish.
Continue layering to fill any gaps (it’s ok if there is some overlap).
Continue layering the lasagna in the following order (saving enough of each ingredient to form a second layer): refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes.
You may then sprinkle on fresh cilantro and/or black olives if you wish before starting the next layer.
With the second half of ingredients, start the next layer as follows: tortillas, refried beans, enchilada sauce, beef and onion mixture, shredded cheese and diced tomatoes (optional fresh cilantro and/or black olives).
Top with a final layer that includes tortillas, a light layer of enchilada sauce and shredded cheese.
Bake in preheated oven for 30-35 minutes or until cheese is melted and tortillas have slightly crisped.
Allow lasagna to cool for 5 minutes before serving.
Serve with your choice of toppings: sour cream, guacamole, salsa fresh cilantro, shredded lettuce, fresh tomatoes, etc.
Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 827mgCarbohydrates: 29gFiber: 5gSugar: 5gProtein: 20g
These are a few items I find helpful in my own kitchen when preparing this Gluten Free Mexican Lasagna Recipe:
Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 QtMcCormick GLUTEN-FREE Taco Seasoning Mix 1.25oz (8 Pack) by McCormickMi Rancho Artisan Corn Tortillas (10×8.47 Oz)Slicone Clip-on Strainer for Spaghetti,Pasta,and Ground Beef Grease,Colander and Sieve Snaps on Bowls, Pots and Pans of Kitchen Food Filter, by Lexvss【Green】OXO SteeL Lasagna TurnerRachael Ray Expandable Lasagna Lugger, Red
Don’t miss these additional delicious Mexican Recipes here at When Is Dinner:
- Taco Pie
- Taco Stuffed Avocados
- Keto Cheese Shell Taco Cups
- Chicken Fajita Pasta
- Baked Tacos
- $1.50 Chicken Fajitas
- Taco Pasta Bake