Gluten-free Mexican Lasagna

[Jen0805]

Hello everyone! First time poster...

My fiancee was just diagnosed with Celiac disease a couple months ago. His mother was first diagnosed 10 years ago and his brother not too long ago as well (both my fiancee and his brother are in their twenties...so this was a late development for them as well as their mother).

So, we've ventured out into the world of finding new recipes. The one we tried last week, Mexican Lasagna, was absolutely delicious...

(I got this from Rachel Ray's "30 Minute Meals" - with some small gluten-free tweaks of my own. We love lasagna, but never liked how long it took to cook. This recipe worked out perfectly).

Mexican Lasagna

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast (or ground beef)

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes

1 cup medium heat taco sauce

1 (15-ounce) can black beans, drained

1 cup frozen corn kernels

Salt

10-12 corn tortillas

2 1/2 cups shredded Cheddar or shredded pepper jack

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

**side note: This dish can come out a little bland. I recommend adding a little more spice (to taste), substituting ground beef for chicken, and using hot taco sauce.**

This recipe comes out more like a layered enchilada than a lasagna, but it's still great!

[VegasCeliacBuckeye]

Hello everyone! First time poster...

My fiancee was just diagnosed with Celiac disease a couple months ago. His mother was first diagnosed 10 years ago and his brother not too long ago as well (both my fiancee and his brother are in their twenties...so this was a late development for them as well as their mother).

So, we've ventured out into the world of finding new recipes. The one we tried last week, Mexican Lasagna, was absolutely delicious...

(I got this from Rachel Ray's "30 Minute Meals" - with some small gluten-free tweaks of my own. We love lasagna, but never liked how long it took to cook. This recipe worked out perfectly).

Mexican Lasagna

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast (or ground beef)

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes

1 cup medium heat taco sauce

1 (15-ounce) can black beans, drained

1 cup frozen corn kernels

Salt

10-12 corn tortillas

2 1/2 cups shredded Cheddar or shredded pepper jack

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

**side note: This dish can come out a little bland. I recommend adding a little more spice (to taste), substituting ground beef for chicken, and using hot taco sauce.**

This recipe comes out more like a layered enchilada than a lasagna, but it's still great!

I make a similar dish and add diced chipotles and tapatio sauce -- the spice is just right then!!!!!

[TinkerbellSwt]

I have been using that exact receipe for a while.. the next day is even better! If I remember correctly, I may have even posted it on here a few months ago! Glad to hear that you guys love it too!!!