This Mexican lasagna is one of those recipes that was born out of necessity. I asked myself “what’s for dinner?” I didn’t have any idea and absolutely nothing planned. That’s right…just the sound of crickets chirping and no inspiration.
I happened to be perusing my list of recipes that I really wanted to try and low and behold, one of them was Mexican lasagna. Now, I didn’t actually use a recipe for this. I put it together with ingredients that I had on hand. There are so many things that you could add to this or ways that you could make it different. But this was very simple and I really enjoyed it, so I will definitely make it again!
You can use a homemade taco seasoning mix for this recipe.
Be sure that the corn tortillas you purchase are gluten free…and then this recipe will be gluten free as well!
- 1 1/2 lbs grass fed ground beef
- 1 small jar organic salsa
- 1 can diced tomatoes organic and no salt added
- 1 can organic refried beans
- 1 med onion chopped
- 1 small can green chilies
- taco seasoning mix
- 2 cloves garlic minced
- 3 cups Monterrey jack or cheddar cheese shredded
- 12 corn tortillas 6 inch gluten free
- black olives
- 1/2 cup green pepper
Preheat oven to 350 degrees F.
Brown ground beef, onion and garlic in skillet.
Once browned, add green chilies and taco seasoning and mix well.
In medium mixing bowl combine salsa and diced tomatoes.
In a 9x13 baking dish, spread a thin layer of the salsa/tomato mix on bottom.
Top with 6 corn tortillas spread out to cover the pan.
Top tortillas with refried beans and a layer of ground beef mixture.
Do a second later of corn tortillas topped with refried beans and ground beef mixture.
Spread remaining salsa mixture over top of the second layer and spread evenly.
Top with shredded cheese.
Bake for 30 minutes at 350.
Remove from oven and top with green pepper and black olives.
Cook for 5 more minutes.
Remove from oven and enjoy!