Mexican Lasagna
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.
- 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
- Preheat oven to 350 degrees F.
- In a large skillet over medium-high heat, cook diced onion & 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.
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 McCormick
Mi 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 Turner
Rachael Ray Expandable Lasagna Lugger, Red
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Leela says
I can’t wait to try this!
Jennifer H. says
This looks like a great dinner option.
Jerry Marquardt says
I cannot wait to make your special recipe of the gluten free Mexican Lasagna! I think it will be absolutely mouthwatering.
Becky Kinard says
I have made this and it is really good and easy. Add a salad with it and it is a great meal.
Sarah L says
Nice twist on regular lasagna.
kathy pease says
This looks really good and I will have to make it for my hubby
tiffany c says
Lasagna is one of my favorite things to eat! My kids love it too! I have to give this recipe a try! Thanks for sharing it!
Rosanne says
That looks incredible. Mexican food is our favorite and we also love lasagna. What a great combination.
Debra Francis says
This looks tasty.
Cynthia C says
This sounds like a tasty dish that the family would enjoy. Thanks!
Minta Boggs says
This looks really good although I would make my own enchilada sauce as I don’t like the can ones.
Amber says
Yum! But if we don’t eat refried beans what might you suggest for a substitute?
Sandy Klocinski says
This looks awesome! I love to try new recipes. Will surely try this one
Helen says
This looks so good and easy to make.
Janice Crespo says
This looks a great way to change up two different meals! I pinned this one. My goal this year is to keep trying new recipes that I have on Pinterest!
Cynthia R says
What a great idea, we love mexican and lasgna, this is a great way to combine two household favorites.
Judy Cox says
This really looks good and fairly easy!! I printed it and will be making soon!!
Debbie P says
This recipe looks so yummy! I plan on making it this weekend.
Alina says
My family loves Lasagna and Mexican food, that’s just perfect recipe for us. The ingredients are simple and the recipe is just so easy to follow. Will try it out. Thank you.
Fee Roberts says
This looks amazing! This could easily take over our Taco Tuesday!
Richard Brandt says
Ah! Very similar to the stacked enchiladas we’ve been served in some of the Mexican restaurants back in El Paso, Texas.
loriag says
I pinned this recipe, I think it would be a nice change on one of Mexican nights.
Elizabeth Tarlow says
Love everything about this recipe…thanks for sharing! It sure sounds delicious, plus love how much easier it would be to prepare than regular lasagna! I’ll be making it real soon 🙂
Edye says
What a tasty dish! My family would love this for taco night 🙂
Mishelle says
This looks like a great recipe for supper – my kids love enchiladas and tacos and the like. Must go look through my pantry as I don’t think I have enchilada sauce so I might need to step out to get some.
M