This Mexican Lasagna is on “the good list” which means everyone in the family likes it. And, it is Gluten-Free!
18-6 inch all corn tortillas
2-10 oz cans enchilada sauce
1-16 oz can refried beans
1# ground beef, browned and drained
1 c water
1 t cumin
1 t cayenne pepper
1/4 c fresh cilantro, finely minced
1/2 t black pepper
4 c shredded cheddar cheese
Add water and spices to ground beef in skillet and heat until water is evaporated.
In a 9×13 baking dish spread 1/3 of a can of enchilada sauce over the bottom.
Layer 6 of the tortillas, followed by 1/2 of the ground beef and spices, and 1/2 of the refried beans. Cover with the rest of the first can of sauce, and then 1/2 the cheese.
Next layer 6 more tortillas, meat mix, beans, and 1/2 the second can of sauce.
Finally, layer the last 6 tortillas, the last of the sauce, and the other half of the cheese.
Bake at 350 degrees 45 minutes or until hot.