Fructose Free Gluten Free Mexican Lasagna
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Learn more →Ingredients
6 servings
For the filling
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 can (10 oz) diced tomatoes with green chiles, undrained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid (10 ounce) can diced tomatoes with green chile peppers, please tap it and change its rating to Red.
- 1 cup salsa
For the layers
- 12 gluten free corn tortillas (6-inch)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded monterey jack cheese
For serving
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan.
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