Mexican Lasagna #Recipe

This dish, which is naturally gluten-free, is a new favorite for my family. We all love Mexican inspired food, and this dish nicely blends all of those flavours together in one happy casserole. Although this dish goes together quickly enough for a weeknight meal, you can also make the lasagna ahead of time and keep it covered in the refrigerator. This will require you to increase the baking time by 20-30 minutes.

Yields One 9×13″ pan

Mexican Lasagna

Directions:

1. Grease one 9×13-inch pan and preheat the oven to 375 degrees F.
2. In a large skillet, scramble fry the ground beef until nearly cooked. While it is still moist, add the chopped onion, pepper and corn. Fry, stirring occasionally, until the onion is transparent and the corn is defrosted.
3. Add the kidney beans, taco seasoning and salsa and continue stirring to heat throughout. Stir in the sour cream and set aside.
4. Cut nine of the corn tortillas in half, this will allow you to have the tortilla layer going to the edge of your pan.
5. Line the bottom of your pan with 5 corn tortillas (6 halves and 2 whole), with the straight side of the halves facing the outside.
6. Top with half of the ground beef mixture.
7. Sprinkle on half of the cheese followed by another layer of corn tortillas.
8. Spread the remaining ground beef mixture over the lasagna.
9. Top with the third layer of corn tortillas and sprinkle with the remaining cheese.
10. Cover with foil and bake in preheated oven for 30 minutes. Allow to sit for 5 minutes before slicing and serving. Sprinkle with chopped cilantro before serving (optional).

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Jeanine Friesen is a recipe developer and freelance food writer from Manitoba, Canada. Her blog, The Baking Beauties, is a collection of gluten-free recipes that have helped her sustain a normal life after the diagnosis of Celiac disease. Jeanine truly believes that no one should have to go without, and has done what she can to help others fill the void that the gluten-free diet can cause.