Gluten Free Mexican Lasagna Recipe
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. My new go-to salsa is Martinez Authentic Salsa. It is made the way the Martinez family has done so for generations, so thick and flavorful, and most importantly, authentic!
Happy Cinco de Mayo!
- 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 Martinez Gourmet Thick 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
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.
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