Gluten Free Mexican Lasagna Recipe
Updated Mar 23, 2020, Published May 03, 2013
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I don’t really need a holiday to make Mexican my go-to meal of the day! But if I need an excuse, Cinco de Mayo is a great one.
Anyone who regularly reads this blog knows that Mexican is my “go-to” food for just about anything. I can honestly say that if I had to pick one regional or international food type to eat for the rest of my life, it would be Mexican. I don’t know what it is about Mexican food that has me so entranced but entranced I am. Maybe it is because most Mexican food is naturally gluten free and thus I could eat it without repercussion. Or maybe it is because of the fact that that there is so many flavors per bite…
In any case, I just love this quick Gluten Free Mexican Lasagna recipe. So easy, so delish, so perfect for every night…
We have to be careful about buying enchilada sauce as it may contain gluten. I prefer to make my own. I blend some salsa with seasonings, a bit of water, and, for extra protein and flavor, black beans in the blender.
If you are looking for a quick recipe to celebrate Cinco de Mayo, why not try this easy gluten free recipe. All you need to add is maybe a green salad and a possibly a good margarita!
Happy Cinco de Mayo!
Gluten Free Mexican Lasagna Recipe
Ingredients
- Gluten-free non-stick cooking spray
- 1 tablespoon olive oil
- 1 white or yellow onion, chopped
- 1 pound lean ground turkey
- 1 (16 ounce) jar mild or medium salsa , (depending on your heat preference), divided use
- 1 teaspoon ground cumin
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- ½ - ¾ cups water
- 8 gluten free corn tortillas
- 4 cups grated Mexican cheese blend, a combo of cheddar and Monterey Jack
- 1 (2.25 ounce can) sliced black olives, drained
- 2 scallions, sliced
- 1 large tomato, diced
- ¼ cup cilantro leaves, coarsely chopped
- ½ cup sour cream, for serving
Instructions
- Preheat oven to 425 degrees. Spray an 11 by 9 inch (or similar) baking pan with non-stick, gluten-free cooking spray.
- In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the turkey and cook until browned, about 5 minutes.
- In a blender, combine 1 cup salsa, the cumin, salt, pepper, black beans, and ½ cup water. You should have a thick sauce. If not, add more water, 1 tablespoon at a time until a thick but pourable sauce is achieved. Drain any fat from the turkey and add the black bean sauce. Cook for another 2 – 3 minutes until heated through.
- Cut the tortillas into quarters. Spread half the black bean/turkey sauce into the prepared pan. Layer in half the tortillas, add half the cheese and repeat the layering. Sprinkle the olives on top. Bake the casserole for 12 – 15 minutes or until the cheese is hot and bubbly. Top with the scallions, diced tomatoes, and cilantro leaves. Serve with sour cream and remaining salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This really works well with ground Buffalo.
Hi i would love to try these but i cant get Monterrey Jack cheese can you suggest an alternative that i can get in Scotland please :)
Any kind of mild cheese you like would be fine. I’m sure you can get mild cheddar?
I made it last night and rarely is a dish completely gone but this was! Super yummy!
Thank you for reposting this recipe. It is a new family favorite made with ground beef and jalapenos instead of chicken and olives because no shopping was required. Looking forward to trying the chicken version, too.