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:
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
1.) Preheat oven to 350* and grease (I used spray olive oil) a casserole dish (I used a 3 quart dish).
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 mixtureThen 1/3 of the meat mixture
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.