This layered, cheesy bake brings all the comfort of a classic lasagna but swaps pasta for corn tortillas, making it a naturally wheat-free crowd-pleaser that doesn't feel like a compromise. The filling is deeply seasoned with chili powder, cumin, smoked paprika, and oregano, then bulked out with black beans, corn, diced tomatoes with green chiles, and salsa for a bold, saucy base that holds up beautifully between the layers. A generous blend of cheddar and Monterey Jack melts into every tier, giving you that irresistible pull with every slice. One thing that trips people up with casseroles like this is hidden gluten in spice blends or canned goods, so double-checking your labels on the salsa and tomatoes goes a long way. The recipe bakes covered first to steam everything through, then uncovered to get that golden, bubbling cheese top — a small detail that makes a big difference in texture. After a 10-minute rest, it slices into 6 clean portions that are sturdy enough to serve at the table or pack up for leftovers. Finish with sour cream, sliced avocado, and fresh cilantro if you want to take it over the top.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
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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