Mexican lasagna, a gluten free recipe
I made (up) Mexican lasagna. Well, maybe someone else somewhere made it before me, but I never knew about it. I'm considering myself El Conquistadora de lasaña Mexicana. Dang, I just googled it - there are tons of recipes out there. Oh well, mine still is asombroso!!
1 pound ground beef
1 onion, diced
3 T of taco seasoning* (I make my own, recipe below)
1 package of corn tortillas (stale is better)
2 jars of salsa
1 can of refried beans
1 package of cheddar cheese
1 brick of cream cheese
1 can of green chilis
3/4 c. of milk
salt & pepper
Brown ground beef and onion with taco seasoning. Preheat oven to 350 degrees. Put the cream cheese and milk in a small pot and heat on low. Once melted, add the chilis and season. You can thicken with a bit of arrowroot powder or cornstarch if its too thin.
In a 9x13 pan, cover the bottom with salsa. Put on a layer of tortillas - rip them to fit the dish. Put some beef and beans on top and a layer of cheddar. Start the next layer of salsa and tortillas and firmly press down. Pour 1/2 of the cream sauce on and finish the layer. You should have enough ingredients for 3 layers, with salsa on top.
Bake for 20-30 minutes until heated through. Top with sour cream and serve with a margarita!
* Taco Seasoning from the store is filled with questionable ingredients, like Chili Pepper, Salt, Maltodextrin, Spice, Onion Powder, Corn Starch, Yellow Corn Flour. Contains Less than 2% of: Partially Hydrogenated Soybean Oil, Silicon Dioxide (Anticaking Agent), Sunflower and/or Cottonseed Oil, Natural Flavor, Ethoxyquin (Preservative), so I make my own.
1 T chili powder
1 t garlic powder
1 t cumin
1/2 t onion powder
1/2 t oregano
1/2 t paprika
1/4 t salt
1/4 t pepper
Mix well. That’s it.
You can adjust the flavors to your liking. Maybe you want more heat- add more chili. Maybe you want a smoky flavor- add chipotle. Go nuts. It’s up to you.