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Sep 17, 2012

Gluten Free Mexican Lasagna

Sorry I missed last week's gluten free recipe post. The fact is that not every recipe is going to be spectacular and I won't have time to shoot every great meal. That wasn't the case this time. I was just occupied with other work.

This recipe was hardly a science and was created from a few different recipes. It would be pretty simple to add ingredients you like or reduce or remove what you don't care for.

1.5 lb lean ground beef
1 chopped onion
1/2 each chopped green and red pepper
1 can of plain tomato sauce
1/2 can of tomato paste
1/2 cup of broth or water
1 can of drained and rinsed black beans
1 package of taco seasoning (this shortcut isn't typical for us, but we had a package to use)
1/2 tsp chipotle powder
3-4 cloves of garlic
1 tablespoon of cumin
1 cup frozen kernel corn
12 corn tortillas (6 inch), divided
1 - 1.5 cups shredded cheddar cheese
1 small can of sliced black olives, drained


Begin browning beef, onion and garlic in a large skillet. Add seasonings and complete the cooking of the beef. Preheat your oven to 375 degrees. Add crushed tomatoes, paste, broth, beans and corn. Cook and simmer until it is the desired thickness. You will want less liquid than a lasagna recipe that calls for the noodles to be uncooked before baking. The corn tortillas won't absorb much if any liquid so simmer it until it is quite thick.

Layer 1/3 of the meat mixture then a generous layer of tortillas in a 13x9-inch baking dish. We cut the tortillas in half for ease of arrangement but should have been more generous with the tortillas making a slightly overlapping layer so they don't get lost in the final product. Repeat layers then cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

Bake for 30 min. or until heated through. Let it sit for 5-10 minutes to set then serve and enjoy.

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