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Mexican Lasagna (gluten free) Recipe Image

Mexican Lasagna (gluten free)

By: Chris

Easy to make. Great leftovers. Feliz cinco de Mayo!
Details
  • Prep Time:
    15 min
  • Cook Time:
    25 min
  • Ready In:
    40 min
Servings: 6 servings
Ingredients
  • 1 pound ground beef, buffalo, whatever you prefer
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 14.5 ounces can stewed tomatoes (Mexican)
  • 7 ounces diced green chilis
  • 8 corn tortillas, quartered
  • 15 ounces spicy refried beans
  • 3 cups shredded Mexian cheese
Directions
  1. Cook beef w/chili powder and cumin; drain.
  2. Stir in undrained tomatoes and chilies. Cook 10 minutes or until slightly thickened.
  3. Layer half of the tortillas on bottom of an oiled 13x9 inch baking dish; top w/half each of the refried beans, meat sauce, and cheese. Repeat.
  4. Cover and bake at 375ºF for 25 minutes or until hot and the cheese is melted.

One Response to “Mexican Lasagna (gluten free)”

  1. Nancy May 7th, 2010 Permalink

    Hey Chris- I made this for the family on Cinco de Mayo. Everyone loved it! Thanks! ~nancy

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