Mexican Lasagna - Gluten and Dairy Free

 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