Tomato Free Mexican Lasagna
The recipe Tomato Free Mexican Lasagnan is ready in around 45 minutes and is definitely a super gluten free option for lovers of Mediterranean food. For $1.79 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This main course has 324 calories, 16g of protein, a
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 8 small corn tortillas
- 1 pound extra ground beef
- 1 small onion
- 3 large garlic cloves
- 1 portobello mushrooms
- 4 ounces chilies [use jalapenos if desire more spicy]
- 1 cup black beans
- 1 cup corn
- 0.5 teaspoon oregano
- 0.5 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 1.25 teaspoons cumin
- 0.5 teaspoon ground pepper
- 1 teaspoon kosher salt
- 0.5 cup reduced fat mexican blend cheese
- 1 cup iceberg lettuce
- 10 servings avocado
Instructions
- 1
Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium.
- 2
Add beef, onion and mushrooms and cook until meat is cooked through.
- 3
Drain if needed, I bought extra lean beef and there was no grease to drain today.
- 4
Add garlic and cook another minute.
- 5
Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt.
- 6
Mix thoroughly.
- 7
Spray a 9 x 13 pan with non-stick cooking spray.
- 8
Lay half of corn tortillas on bottom of pan.
- 9
Add half of the beef mixture and 1/2 c of cheese.
- 10
Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese.
- 11
Bake in oven uncovered for 15 minutes.
- 12
After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.