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!
If you are looking for more delicious dinner ideas, check out these gluten free dinner recipes!
Tonight was a mad scramble on what to make for dinner...and I had no idea what to make for dinner and I actually have time to cook! Things are getting crazy here and I wanted to create some easy to make recipes that use pantry staples.
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!)
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!
In a skillet, brown your ground beef, onion, and add corn. Feel free to add in different vegetables!
Can you use other ground meats?
Feel free to use ground turkey, pork, chicken, or bison in this recipe!
In a greased 9x13 casserole dish, add a layer of cooked gluten free lasagna noodles. Next, add a layer of the browned ground meat and corn.
Can you use no-boil lasagna noodles?
The longest portion of time in making this casserole was in getting the water to boil for the lasagna noodles!
You can easily use gluten free no-boil but you will need to use a LOT more enchilada sauce. Those no-boil noodles need a ton of moisture to soften and this recipe as written doesn't have enough since I used gluten free boil 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.
Continue to layer the ingredients.
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.
What canned enchilada sauces are gluten free?
- Hatch brand gluten free enchilada sauce. (They make two kinds so make sure your can says gluten free on the label.)
- Simply Organic
- Old El Paso.
As always, brands change recipes sometimes so ALWAYS read the label!
Can you use corn tortillas instead of lasagna noodles?
Absolutely! I love to use gluten free corn tortillas in layered casseroles!
How long do you bake this casserole?
I baked this casserole for 25 minutes at 350 degrees F. You can use a regular oven or a convection toaster oven. This gluten free casserole baked up really quickly in my convection toaster oven.
Here are a few of my favorite Mexican recipes:
- Cinco De Mayo Recipe Roundup (lots of great new Mexican recipes to try!)
- Grilled Chicken BBQ Nachos make a fun appetizer or meal
- An awesome pan is always good so you can make a large casserole size.
- A cast-iron skillet to brown your hamburger meat.
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Gluten Free Mexican Lasagna
- 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.
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