Mexican Lasagna

Mexican lasagna is a great variation on the traditional Italian version. This casserole is easy to assemble and bake. Great for when you need to bring a dish to an event or entertain guests.

This is also a great dish to divide up and freeze in single serving portions for an easy grab and go lunch.

Lasagna

• 1 kg mince beef

• 1 tin refried beans (475 ml or 16 oz )

• 1 tin chopped green chilies (115 ml or 4 oz)

• 1 envelope McCormick gluten-free taco seasoning 

• 2 tablespoon hot salsa

• 1 box uncooked gluten-free lasagna noodles (Tinkyada)

• 4 cups shredded Colby-Monterey Jack cheese divided

• 1 jar mild salsa (475 ml or 16 oz)

• 2 cups water

Toppings

• 1 cup sour cream

• 3 spring onions chopped

• 1 tin sliced ripe olives drained (65 ml or 2 ¼ oz)

• 1 medium tomato chopped

Instructions

1. Preheat oven to 180°C (350°F).

2. In a large skillet, cook the beef over medium heat until no longer pink. Stir in taco seasoning, then mix in refried beans, chilies, and hot salsa.

3. In a rectangular greased baking dish (13” x 9”), layer a third of the noodles, gently spread ⅓ of the meat mixture over the noodles and sprinkle with 1 cup of cheese. Repeat to make a total of three layers.

4. Combine mild salsa and water. Pour over the top. Cover and bake 1 hour or until heated through.

5. Top with remaining cheese, spring onions, tomatoes and olives. Bake uncovered 5 minutes. Let stand 10-15 minutes before serving.

Notes

The uncooked lasagna noodles will absorb the water from casserole during baking. Always read ingredients on any prepared items you use. Refried beans, taco seasoning, salsa, and shredded cheese are usually gluten-free, but ingredients may change without warning.