Mexican Lasangna

This is a recipe that I used to make with flour tortillas and regular tomato soup, but I found it was easy to make it gluten-free. Regular tomato soup is not gluten-free, but health food stores sell boxes of GF tomato soup which are very tasty. If you don’t feel like making a trip to the health food store, this is also great with a little can of plain tomato sauce. I buy the majority of my groceries from regular grocery stores and most of the time, it’s more convenient to substitute. Make sure you check the labels when buying corn tortillas (and everything else, of course). Some packages even have GF stamps!

Mexican Lasangna

2 lbs ground beef
1 medium onion
2 cans enchilada sauce
1/2 cup salsa
15 oz of gluten-free tomato soup (you’ll need to measure this out b/c they usually sell this in a larger sized box) OR 1 small can tomato sauce (8-10oz plain sauce without Italian seasonings)
4 cups of shredded cheddar or Mexican blend cheese
12-16 corn tortillas
sour cream for topping

Brown ground beef with chopped onion. Stir in enchilada sauce, tomato soup or sauce and salsa. Let simmer 15 minutes. Line the bottom with corn tortillas. Add a layer of the meat sauce, I use half the sauce, then half the shredded cheese. Layer again with corn tortillas and repeat. You can use more cheese if you want a cheesier top. Bake at 350 for about 30 minutes.

This is great topped with sour cream and served with either tortilla chips and salsa, salad or refried beans. It makes great leftovers.