So as many of you know I find recipes and never follow them. I always change things to fit my style of cooking. I found a recipe for a mexican casserole and you put it together like a lasagna and I need it gluten-free so here is my version:

You will need:Basic Ingredients

1/2 pound ground pork

1/2 pound ground beef

1 package of taco-seasoning (You can use a gluten-free version or regular depending on your dietary needs)

1/4 cup water

1 can Rotel tomatoes (I use the kind with cilantro and lime)

1/2 pint cherry tomatoes, diced

1 1/2 tsp. ground cumin

1 tsp chilli powder

1/2 tsp salt

1/2 tsp smoked paprika

16-oz (2 cups) Sour Cream

6 green onions, chopped

Corn tortillas ( I used about 12, but use what you need to cover for you baking dish size)

16 oz package of Mexican Style shredded cheese

To Make:

1.) Preheat oven to 350* and grease (I used spray olive oil) a casserole dish (I used a 3 quart dish).

2.) Cook ground beef and pork over medium-high heat, untill browned. Use wooden spoon to break up meat into smaller pieces. Drain any extra fat. (I find cast iron skillet works best).Browning Meat

3.) Add in taco seasoning to the meat and about 1/4 cup of water. Stir until combined into meat. Browned Meat with spice

4.) In a separate bowel combine Rotel, chilli powder, cumin, salt, and smoked paprika. Tomato Mixture

5.) In another bowel combine sour cream and green onions.Sour Cream Mixture 2

6.) Now start layering the separate ingredients. Start with a little of the tomato mixture on the bottom of the casserole dish and then place a layer of corn tortillas on top. Layer on 1/3 of the sour cream mixtureSour Cream LayerThen 1/3 of the meat mixtureMeat Layer

Then 1/3 of the tomato mixtureTomato Layer

And finally 1/3 of the cheese. Repeat two more times ending with the rest of the cheese.Cheese Layer

7.) Bake covered with foil for 35 minutes until bubbly. Let stand 10-15 minutes.Finished

8.) Serve by cutting into squares like you would lasagna. PlatedEnjoy 🙂

Other ideas:

Instead of Rotel you can use any diced tomato mexican-style canned tomatoes and then add a small can of mild green chillies.

If you like a lot of tomatoes use 2 cans of Rotel or more extra chopped cherry tomatoes.

Top with hot sauce for an extra kick.

If you want to turn it into a breakfast dish just add a layer of scrambled eggs over the meat.

Instead of ground beef and pork, you can use just ground beef, or ground pork, or ground chicken, or ground sausage. Shreaded chicken may work well too.

If you want it less spicy instead of Rotell use pain diced tomatoes.

If you don’t have mexican cheese you can use cheddar, pepper jack, or whatever you like.

2 Comments on “Gluten- Free Mexican Lasagna

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