Mexican Lasagna

Sometimes corn tortillas misbehave.  They just don’t want to roll and they keep breaking, especially if they aren’t as fresh as they once were.  Out of the ashes of broken tortillas arose this recipe.  May your tortillas serve you well until the last day of their expiration! (Like many Tex-Mex dishes, this is the same list of ingredients, just in different proportions and repackaged.  This is really enchiladas.  Shhhh!!!)



1 red pepper

1.5 pounds ground beef (omit if vegetarian and use more beans)

1 can enchilada sauce (Old El Paso)

1/2 to 1 can rotel (depending on your spice tolerance)

1/2 lime

3/4 bag spinach

1-2 cans refried beans or use my recipe

1 bag corn tortillas

Salsa, for topping



Cook ground beef.  Add 1/2 can of enchilada sauce, rotel, and lime.  Grease a 9×13 pan.  Put in one layer of tortillas (6).  Layer in 1/3 of beef, 1/3 of spinach, and 1/3 of beans.  Repeat two more times- tortillas, beef, spinach, beans.  You can add in cheese if you can eat it.  After the last layer of tortillas, top with remaining enchilada sauce and brush on until all the visible tortillas are covered.

Bake at 375 for 20 minutes.  Top with salsa and serve with cilantro lime rice.



Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: