Gluten Free Mexican Lasagna recipe

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Ingredients

2 (15 ounce) cans chili without beans (such as Wolf®)
1 (15 ounce) can black beans, drained
1 small onion, chopped
12 corn tortillas, or as needed
3 cups shredded sharp Cheddar cheese, divided

Nutrition Info

431.4 calories
carbohydrate: 35.7 g
cholesterol: 70.1 mg
fat: 21.3 g
fiber: 7.6 g
protein: 26 g
saturatedFat: 12.1 g
servingSize: -
sodium: 974.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Mix chili, black beans, and onion together in a bowl.

  3. Layer 4 tortillas in the bottom of the prepared baking dish, cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.

  4. Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

Recipe Yield

8 servings

Recipe Note

This is a quick and easy Mexican dinner in about 45 minutes. Try it with a little salsa, sour cream, and shredded lettuce and dinner is served! Make sure the ingredients you choose are gluten-free. You can also make your own chili and use it.

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