Friday, November 29, 2013

GF/DF Mexican Lasagna (allergen friendly)

So I was experimenting and searching recipes and combined a few to make this super yummy dinner last night.

This is super easy, and I called it Mexican Lasagna, but I have also seen something called Enchilada Casserole that looks similar.

You will need:

Approximately 20 Quinoa flour tortillas
1 pound ground beef (or meat of choice) prepared and season with your choice of taco seasonings
5 oz goat cheese
8 oz goat cheese curds (or cheese topping of your choice)
3 cups of enchilada sauce of your choice (I make mine homemade with tomato sauce, cumin, coriander, salt, dash of sugar and cayenne pepper)

Suggested items:
1 can black beans
1 can corn
1 diced green pepper (or poblano would be good)

First I made the link for the above Quinoa flour tortillas.  They are super easy to make!  I did add some salt to "flavor" our tortillas.

 Notice how "dry" the top looks.  That is when they are ready to flip.
I did double the above recipe link to make this.

I then used my 13 X 9 casserole dish, which I also lined with baking paper.  And I started layering.

Layer of tortillas, add beef, break up goat cheese and spread sauce on each layer.

 on the top sprinkle the goat cheese curds (or cheese of your choice).
Bake for 30 minutes at 400 degrees.  Or until cheese is melted and browned a little.

Now I didn't put the suggested items in our lasagna because of Joey's fear of beans....yes I said fear of beans.  So I served the black beans mashed (refried beans style) along with a side of rice and carrots and guacamole.

This meal really is an empty canvas.  You can add/subtract whatever ingredients you would like.  Really make it your own family's style.  This was turned out very yummy.  Joey begged for seconds, and lately him trying anything new is really shocking.  Those quinoa tortillas will be a regular on our menu!!!

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