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Gluten Free Mexican Lasagna

posted by regnisaw@yahoo.com 4 years ago



Ingredients


3 Tbs. olive oil


2 lbs. ground chicken breast


2 Tbs. chili powder


2 tsp. ground cumin


1 c. Pace medium or mild taco sauce


1 (15-oz.) can black beans, drained


1 c. frozen corn


Salt


8 gluten free corn or flour tortillas


2 1/2 c. shredded Cheddar cheese


Sliced black olives, optional for topping


Directions


Preheat oven to 425°. Preheat a large skillet over medium high heat. Add 2 Tbs. olive oil to skillet. Add ground chicken and season with chili powder and cumin. Brown the meat until no longer pink; about 5 minutes. Add taco sauce, black beans and corn. Season with salt to taste and heat through. Coat a shallow baking dish with remaining Tbs. olive oil. Cut gluten free tortillas in quarters for easy layering. Start with a layer of meat mixture, then layer with tortillas and then cheese. Repeat for a second layer, ending with cheese. Bake lasagna 12 to 15 minutes until cheese is slightly browned. Remove from oven, top with sliced black olives if desired and serve. (Serves: 6)




tags:  gluten free mexican lasagna, mexican, lasagna, chicken, poultry
 
 
 
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