Mexican Lasagna

This is a fun and easy to make dinner, and you can easily control how much heat you’re putting in. Even though I like it hot – I kept it mild for everyone else, and it still had a lot of big flavor to make up for it. It’s also going to heat up great later as leftovers. I served some corn tortilla chips along with it on the side.

mexicanlasagnaIngredients:
8 gluten free tortillas (I used Udi’s plain tortillas)
1 pound lean ground beef
15 oz black beans, drained and rinsed
1/2 yellow onion, chopped
1 green bell pepper, chopped
4 tablespoons green chile peppers, diced
1 cup salsa
3/4 cup sour cream
1 cup cheddar cheese, grated
salt and pepper, to taste

mexicanlasagna2

Preheat oven to 350F. In a large skillet on medium heat – add the beef, onions and a bit of salt and pepper. Cook until all the meat is browned.  Take off of the heat, and add the chopped peppers, chile peppers, and black beans.

mexicanlasagna3

In a large baking pan (I believe mine is 13×9) lay down 2 of the tortillas. Mine is so large I had to cut a 3rd in halves and place 2 halves down as well. Spread a third of the salsa and sour cream on them and then add a third of the beef mix, and a third of the cheese. Do this for another 2 layers. With 8 tortillas my top layer was just the 2 tortillas – however it still worked out just fine.

Place in the oven and bake for about 15 minutes. Will serve 6 larger portions or 8 smaller. Having the tortilla chips on the side was a nice addition for scooping up all the extras. I was able to get the Udi’s tortillas over in the freezer section of the gluten free/organic area of the store I shop at. I let the sit in the fridge to dethaw overnight. For more heat – add some hot peppers into the beef mix and a hot salsa.

 

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