Gluten-Free Mexican Lasagna

About this recipe

Experience a tantalizing fusion of Mexican flavors with this gluten-free Mexican lasagna. Perfect for any occasion, this dish layers seasoned beef, three cheeses, and vibrant vegetables between gluten-free corn tortillas, ensuring a hearty and satisfying meal for everyone. Simple to prepare and rich in nutrients, it's a family favorite highlighted by warm spices and melty cheese.

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups enchilada sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and bell peppers; cook until beef is browned.

3. 3

   Stir in black beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, and garlic powder; simmer for 5 minutes.

4. 4

   In a 9x13 inch baking dish, layer 6 corn tortillas, half of the beef mixture, and half of both cheeses.

5. 5

   Repeat layers with remaining tortillas, beef mixture, and cheese.

6. 6

   Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly.

7. 7

   Garnish with cilantro and let rest for 5 minutes before serving.