The Gluten-Free Homemaker

This casserole dish has been a great hit with my family and many others. It’s good for feeding a moderate sized crowd (just like regular lasagna) because you can make three or four recipes ahead of time then just heat them in the oven. Cornbread goes great with this. One recipe feeds our family of five with maybe a little leftover. Double it to make the larger typical lasagna size.

Gluten-Free Mexican Lasagna





Ingredients:

1 lb. ground beef
1 pkg. Taco seasoning (McCormick)
1 onion, chopped
1 can refried beans
8 oz. tomato sauce
Corn tortillas, cut in strips
Shredded cheddar or Mexican blend cheese

Directions:
Brown the beef and sauté the onion in a skillet. Add the seasoning mix and prepare according to the package. Combine the beans and tomato sauce and place a little of this mixture in the bottom of a 2 quart casserole dish (I spray it first). Add a layer of tortillas, putting them on any way you want to cover the space, but overlapping them some. Add half the beef mix, spreading it out to the edges. Sprinkle on cheese to cover (how much depends on how cheesy you like it). Spread half the remaining beans on top. Repeat layers of tortillas, beef, cheese, and beans. Top with some additional cheese, or reverse the last two layers so that the beans go on top of the beef and you end with cheese. Bake at 350 degrees for 30 minutes.



 This recipe is linked to Cooking for a Crowd and  Today's Housewife.

Labels: beef, main dish recipes