This gluten free Mexican lasagna is comfort food at its best. Even better, it is ready in under 30 minutes. :-).
This Mexican lasagna recipe is so easy to make…it is perfect for those busy weeknights!
This week has been busy and I didn’t get to the grocery store as often as I needed to. My kids are typical teens and those once, or even twice a week grocery trips just aren’t enough anymore.
Tonight was a mad scramble…and I had no idea what to make for dinner. Again.
Do you ever have nights like this? I opened the pantry and I just drew a blank. Nothing I had seemed to work together and I knew my kids were sick of grilled hamburgers since we had those the night before. (*If you get nights like this, this One-Pan Chicken Picatta Recipe is so good!)
Variations and Substitutions
Corn tortillas? Nope, fresh out. Cilantro? Ugh, it doesn’t look very good in the back of my refrigerator.
No gluten free lasagna noodles? Use corn tortillas instead! This gluten free casserole is so easy to adapt to the ingredients you have on-hand!!
I did manage to find a can of gluten free enchilada sauce from Hatch and some gluten free lasagna noodles in my pantry. Those would work perfectly. Black beans are a staple and they are great for adding some extra protein.
And as you can see, they devoured this before I could get many photos of this dish. LOL. At least they didn’t take portions from both ends!
Quick and Easy Gluten Free Dinner
The longest portion of time in making this casserole was in getting the water to boil for the lasagna noodles!
These pictures are a little dark, and I apologize. I was making this at night…but I think it is still good to show how easy this is to make.
I layered the black beans with lasagna noodles, ground beef with taco seasoning, and cheese. I used a can of enchilada sauce to keep this quick and easy.
It baked up really quickly in my convection toaster oven.
Here are a few of my favorite Mexican recipes:
- Lamb Fajitas
- Cinco De Mayo Recipe Roundup (lots of great new Mexican recipes to try!)
- Grilled Chicken BBQ Nachos
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Things You Need To Make This Mexican Lasagna Recipe:
- An awesome pan is always good so you can make a large casserole size.
- Enchilada sauce. I like this Hatch brand because it is certified gluten free.
Easy gluten free Mexican lasagna recipe.
- 1 box gluten free lasagna noodles
- 1 can gluten free enchilada sauce I used Hatch gluten free
- 1 can organic black beans drained and rinsed
- 1 cup corn thawed (I used frozen since it was all I had on hand)
- 2 cups shredded Mexican blend cheese
- 1 pound ground beef
- 1 onion diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt and 1olive oil for boiling lasagna noodles.
Bring a pot of water to boil with a cover on.
Add in olive oil and salt to prevent the noodles from sticking together.
Spray non-stick olive oil in a casserole dish.
In a frying pan over medium heat, add olive oil.
Add diced onion and ground beef and cook 5 minutes until browned.
Add corn and cook an additional minute.
Preheat toaster oven or oven to 375 degrees.
Cook lasagna noodles per package directions. (I notice some brands take longer than others so read the label please so you don't get mushy noodles.)
Remove the noodles from the water by draining.
Put 3 lasagna noodles in the bottom of the casserole dish.
Add a layer of beans and sprinkle some cheese on top.
Add a layer of noodles.
Put ground beef/corn mixture on top.
Pour a little enchilada sauce over the meat.
Add a layer of noodles...and so forth. My lasagna had 4 layers of noodles.
For the top, add the rest of the enchilada sauce and cheese.
Bake for 15 minutes (convection toaster oven) or 25 minutes in a regular oven.
If you like lasagna, but prefer to go grain free to skip the noodles, give this Zucchini Noodle Lasagna Alfredo recipe a try!
This Heirloom Tomato Salad will pair nicely with all of these dishes!
Ready for some dessert? Give this Dark Chocolate Custard a try!