Red Meat Allergy Friendly Gluten Free Mexican Lasagna
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.6(24)
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Learn more →Ingredients
6 servings
For the filling
- 1 lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 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
- 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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