SPICY MEXICAN LASAGNAPosted: August 10, 2013
This is totally gluten free, but as always, recheck all your ingredients. Many corn tortillas are marked GF.
1 lb. lean ground beef
1 cup frozen diced onion, red & green bell peppers and celery This can be found combined together in one bag. I use Pictsweet Seasoning Blend recipe helper
1 Tablespoon chili powder
1 teaspoon chipotle seasoning blend
3 garlic cloves minced Use garlic in a jar to save time
1 (24 oz ) jar of salsa
1 (10 oz) can enchilada sauce
The salsa and enchilada sauce come in mild, medium and hot…pick the heat you can take! I use mild salsa and medium enchilada sauce
1 1/2 bags of southwest vegetable blend I use Birds Eye, The Ultimate SW blend which include corn, black beans, mild poblano chilies, red peppers & onions.
***If you cannot find the 2 frozen vegetable blends, fresh vegetables and canned black beans can always be used.
12 (6 inch) corn tortillas
4 cups of shredded Mexican four cheese blend or a cheddar combination or just cheddar cheese
Preheat oven to 350 degrees
Use a large fry pan with high sides and a 13 X 9 inch baking dish will also be needed.
Cook ground beef over medium high until browned. Drain and return to fry pan. Stir in next 4 ingredients until mixed. Next add salsa, enchilada sauce and southwest vegetable blend. Mix together and cook about 5 minutes until vegetables start to thaw.
Spray baking dish. Layer 1/3 of beef mixture. Top with 6 overlapping tortillas, add 2 cups of cheese over tortillas. Repeat with 1/3 of beef mixture, 6 tortillas and then the remaining beef mixture. Top with 2 cups of cheese.
Cover with foil and bake at 350 degrees for 40 minutes. Uncover and bake 10 more minutes. Let it stand 10 before serving.
This is a great dish and is good left over the next day. If you can find all the frozen vegetables, it is quick to make.
adapted from Southern Living