When the regular lasagna is all full of evil things like gluten and dairy . . . You have to go with Mexican Lasagna. And really, Mexican food is the most supreme kind of food, so I'd say it's a win win.
Mexican Lasagna - Gluten and Dairy Free
~1 lb of ground beef
2 c. salsa
2 (15 oz) cans of black beans, rinsed and drained
2 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 c. water
GF Corn tortillas
Toppings:
olives
chopped tomatoes
lettuce
avocados
green onions
cilantro
Brown the ground beef. In a blender, combine the salsa, black beans, cumin, salt, pepper, and water. This should make a pourable, thick sauce. Add the black bean sauce to the ground beef and heat through.
Layer corn tortillas in the bottom of a 9 x 13 pan. Top with sauce. Add another layer of tortillas, and top with sauce. Repeat until sauce is gone, ending with sauce on the top. Bake in 425* oven for 15 mins. Top with toppings and serve.
Yum yum!
Adapted from https://simplygluten-free.com/blog/2013/05/gluten-free-mexican-lasagna-recipe.html
