Gluten-Free Mexican Lasagna
A cheesy, gluten-free Mexican lasagna made with layers of corn tortillas, seasoned meat, beans, salsa, and melty cheese.
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.