Mexican Lasagna

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

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