Mexican Lasagna deliciousness-

I’m a sucker for Mexican food. And drinks… mmmmm MARGARITASSSSS. I used to tell my mother that I’d marry a Mexican man so his mother would make us tamales. Instead, I married a man from Georgia, whose Mother makes Carrot Cake (way more delicious than tamales, btw.). But I digress. Mexican. MexiCAN. I kinda feel like this guy is my kindred spirit:MexicanFoodFor us, Mexican foods are our go-to food genre. Dishes are typically quick to make, fairly inexpensive, and, of course, can easily be gluten-free. And you can pack a bunch of extras on top (lettuce, cilantro, olives, tomatoes) and not feel guilty. In fact, I feel better after adding these things. So when I discovered this recipe here, I had to wipe the saliva from my face.  cinco46Behold, I present to you: Mexican Lasagna! (changed a little bit from the original recipe)

Ingredients

Non-stick, gluten-free cooking spray
1 tablespoon olive oil
1 small white or yellow onion, chopped
1 pound ground beef/ sirloin/ turkey (whatever you prefer)
1 jar Salsa, divided use
1 teaspoon ground cumin
½ teaspoon kosher or fine sea slat
½ teaspoon freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained
½ – ¾ cups water
8 gluten free corn tortillas (Corn tortillas are typically GF, so you don’t need to go searchin’ searchin’ for something special)
4 cups grated Mexican cheese blend (a combo of cheddar and monterey jack)
1 (2.25 ounce) can sliced black olives, drained
2 scallions, sliced
1 large tomato, diced
¼ cup cilantro leaves, coarsely chopped
½ cup sour cream, for serving

Directions

Preheat oven to 425 degrees. Spray an 11 by 9 inch (or similar) baking pan with non-stick, gluten-free cooking spray. (I forget to spray my pan every time. And it turns out okay. So NBD if you forget.)

In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes (You could also add some garlic and/ or green pepper to this mix…). Add the beef and cook until browned, about 5 minutes.

In a blender, combine 1 cup salsa, the cumin, salt, pepper, black beans, and ½ cup water. You should have a thick sauce. If not, add more water, 1 tablespoon at a time until a thick but pourable sauce is achieved. (This is a good time to note that having two people make this dish is much easier than just flying solo- one can make the bean sauce, one can work on browning the beef.) Drain any fat from the meat and add the black bean sauce. Cook for another 2 – 3 minutes until heated through.

The original recipe states to cut the tortillas into quarters, but we’ve found that if you leave them whole, the food will hold together better when transferring to a plate. Spread half the black bean/turkey sauce into the prepared pan. Layer in half the tortillas, add half the cheese and repeat the layering. Sprinkle the olives on top. Bake the casserole for 12 – 15 minutes or until the cheese is hot and bubbly. Top with the scallions, diced tomatoes, and cilantro leaves. Serve with sour cream and remaining salsa.Mex LasagnaEnjoy the party in your mouth.

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