Mexican Lasagna

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.


5 thoughts on “Mexican Lasagna

  1. Perfect! I need to make something for LIFE group tomorrow night, and there are 2 there who eat gluten free. Great timing. Thanks!

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