Mexican lasagna
This Tomato Free Mexican Lasagna recipe is a gluten-free twist on a classic dish. It's ready in around 45 minutes and covers 19% of your daily requirements of vitamins and minerals. Perfect for Mediterranean food lovers, this main course is ideal for a family dinner or a special occasion.
Ingredients
corn tortillas
8 small
lean ground beef
453.59 g
onion
1 small
whole garlic clove
3 large
portabella mushrooms
1
red chilli
113.4 g
canned black beans
172 g
whole kernel corn
150 g
oregano
0.5 tsps
chili powder
0.5 tsps
garlic powder
0.25 tsps
ground cumin
1.25 tsps
black pepper
0.5 tsps
kosher salt
1 tsp
shredded reduced fat mexican blend cheese
56 g
lettuce
72 g
avocado
10 servings
Method
- Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium.
- Add beef, onion and mushrooms and cook until meat is cooked through.
- Drain if needed, I bought extra lean beef and there was no grease to drain today.
- Add garlic and cook another minute.
- Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt.
- Mix thoroughly.
- Spray a 9 x 13 pan with non-stick cooking spray.
- Lay half of corn tortillas on bottom of pan.
- Add half of the beef mixture and 1/2 c of cheese.
- Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese.
- Bake in oven uncovered for 15 minutes.
- After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.
Nutrition:
Carbs
36 g
Fat
22 g
Protein
27 g
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