Looking for a crowd-pleasing dinner that’s gluten-free, easy to make, and packed with bold flavor? Gluten-Free Mexican Lasagna is your new favorite! With layers of corn tortillas, spiced meat, beans, salsa, and cheese, this dish brings a delicious Tex-Mex twist to traditional lasagna—without any pasta.
Gluten-Free Mexican Lasagna :
Whether you’re gluten-free by choice or necessity, you shouldn’t have to give up comfort food. This Gluten-Free Mexican Lasagna is a spicy, cheesy, and satisfying casserole that swaps noodles for corn tortillas and adds layers of Mexican-inspired ingredients for a flavorful meal everyone will love.
History of the Recipe :
Mexican lasagna isn’t traditional in either Italian or Mexican cuisine but evolved as a fusion dish in North America. Instead of pasta, corn tortillas or gluten-free wraps are layered with ingredients like seasoned ground meat, salsa, beans, and cheese. This gluten-free version caters to modern dietary needs while delivering all the bold, comforting flavors of Tex-Mex favorites. It’s a popular weeknight staple and potluck hit across the U.S.
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Gluten-Free Mexican Lasagna
Ingredients
- 1 lb (450g) ground beef or turkey
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 packet gluten-free taco seasoning
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned)
- 2 cups salsa (mild or spicy)
- 2 cups shredded cheddar or Mexican blend cheese
- 10–12 small gluten-free corn tortillas
- ½ cup sour cream (optional, for topping)
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook the meat: In a large skillet over medium heat, sauté onion and garlic until soft. Add ground beef and cook until browned. Drain excess fat.
- Add flavor: Stir in taco seasoning, black beans, and corn. Cook for another 2–3 minutes.
- Assemble the lasagna: In a greased 9x13-inch baking dish, spread a layer of salsa. Add a layer of tortillas (cut to fit if needed), followed by half of the meat mixture, more salsa, and cheese. Repeat layers until ingredients are used up, finishing with cheese on top.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake another 10 minutes until cheese is melted and bubbly.
- Rest & Serve: Let rest for 5–10 minutes before slicing. Top with sour cream and fresh cilantro.
Notes
- Use pre-cooked shredded chicken instead of ground meat for a variation.
- Check that all your ingredients (especially taco seasoning and salsa) are certified gluten-free.
- Leftovers keep well for up to 3 days in the fridge.
Tips for Gluten-Free Mexican Lasagna :
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Add chopped jalapeños or green chilies for heat.
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Use dairy-free cheese to make this dish dairy-free and gluten-free.
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For extra creaminess, spread a layer of refried beans between the meat and cheese.
FAQs for Gluten-Free Mexican Lasagna :
Q: Can I make this vegetarian?
A: Yes! Omit the meat and add more beans, veggies, or tofu crumbles.
Q: Can I freeze Mexican lasagna?
A: Absolutely. Assemble and freeze before baking, or bake, cool, and freeze individual portions.
Q: What salsa works best?
A: Any jarred salsa will work, but choose one that’s gluten-free and suits your preferred spice level.
Q: Can I use flour tortillas instead of corn?
A: Only if you’re not strictly gluten-free. Corn tortillas are naturally gluten-free.
Conclusion :
Recipe is the perfect weeknight solution when you’re craving something cheesy, spicy, and satisfying. It’s easy to prepare, full of wholesome ingredients, and free from gluten—yet packed with flavor. Make it ahead, double the recipe, or enjoy the leftovers the next day—this dish is a win every time!