Sunday, February 15, 2009

Mexican Lasagna

This recipe is a variation on a recipe I saw on Rachel Ray's "30 Minute Meals". It's sort of like a layered burrito. I love it because it's fast, it's easy, and the kids will eat it!


1 can of cooked beans (black beans, pinto beans or canned gf refried beans work best)
1 lb ground meat (beef, turkey or chicken)
1 onion, chopped
2 T olive oil
1 tsp cumin
1 - 2 tsp chili powder
1 tsp garlic powder
salt and pepper to taste
2 - 4 gluten free flour tortillas OR corn tortillas
1 small jar of your favorite gluten free salsa
3 cups shredded cheese (a mixture of cheddar and monterey jack is nice)


Saute the onions in the olive oil in a large skillet over medium heat until translucent; add the ground meat and cook until browned. Season the meat and onion mixture with the cumin, chili powder, garlic powder, salt and pepper.

Tear or cut the tortillas into strips approximately the width of lasagna noodles.

On the bottom of a large shallow casserole dish layer half of the beans, half of the meat, one third of the cheese, and one third of the salsa, then cover with tortilla strips. Repeat. On top of the second layer of tortilla strips spread the remaining salsa and top with remaining cheese. Try to cover the tortillas completely with salsa and cheese to ensure that they won't dry out and get hard. Here's what it should look like just before putting it into the oven:

Bake at 350 degrees for approximately 30 minutes, until bubbly around the edges. Here's what it looks like right after it comes out of the oven, with all the nice melted cheese oozing out everywhere:

My family LOVES this recipe; our three-year-old eats two helpings!

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