Gluten- Free Mexican Lasagna

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.

SpoonBread Seasonsgirl’s Way

I thought I would share what we had as our side dish for dinner tonight. I had a lot of recipes for spoonbread and have tried many, but found my own version though trial and error that seems to be good 🙂

Seasonsgirl Spoonbread

You Need:

1 1/2 cups Water

3/4 cups Buttermilk

3/4 cups Heavy Cream

1 cup Cornmeal

2 tbsp Butter unsalted

2 large Eggs

1/2 tsp. Baking Powder

3 Green Onions – chopped (save some for garnish)

1 Can of Creamed Corn (14.75 oz)

2 cups Jarlsberg Cheese cut into small pieces or grated (freeze before grating to make it easier)

4 tbsp Parmesan Cheese grated

Salt and Pepper

Directions:

1.) Preheat oven to 400* and spray a 2 quart glass baking dish with baking spray or grease with butter.

2.) In a saucepan (I use a 4-quart) place the water, buttermilk, 1 tsp black pepper, and 1/2 tsp salt and bring to a slow boil.

3.) Reduce heat to medium-low and whisk in the cornmeal poring it in slowly.

4.) Place the lid on the pot and simmer 10 minutes until the mixture is thick stirring ever 2 minutes or more to prevent sticking and burning. At the end of the 10 minutes the mixture should be  thick and harder to whisk.

5.) Remove from the heat and whisk in the butter untill melted.

6.) Add in heavy cream slowly; whisking continuously.

7.) Whisk in the eggs one at a time.

8.) Whisk in the baking powder.

9.) Whisk in the green onions, creamed corn, both cheeses, and 1 tsp  pepper. Place the pot back on low heat and whisk continuously until it starts to get smooth and the cheese is dissolving. Add any more salt and pepper to taste.

10.) Pore mixture into glass baking dish and make sure it is spread evenly.

11.) Bake uncovered 45 mins-1 hour until a toothpick comes out clean.  (My over browns the top in 35 minutes and then I bake an additional 10-15 minutes covered to firm up the mixture (see tip #4))

12.) Garnish with remaining green onions and serve.

Makes 6-8 side dish servings.

Other Ideas and Tips:

1.) Instead of buttermilk use whole milk and instead of heavy cream you can use light. Or use whole milk for both.

2.) Instead of creamed corn you can use 1 1/2 cups whole kernels (frozen or fresh) but if you want the sweetness add 1 tbsp sugar when you add the corn.

3.) You can use most swiss cheeses the Jarlsberg just seems to give the best taste.

4.) If the toothpick is not coming out clean and the top is brown cover the baking dish with foil, decrease the heat to 375*,  and bake until it firms (make sure to get it out before the sides and top brown too much). You can smell when the top is getting brown so keep an eye on it after about 30 minutes.

All that was left after my gang got into it :)

All that was left after my gang got into it 🙂