This Tex Mex Lasagna recipe was developed to celebrate the launch McCormick Gluten-Free Recipe Mixes and I was compensated for my time.
Tex Mex Lasagna
I first tried a Tex Mex lasagna decades ago in a restaurant I worked at, long before making my own recipe version. One of the cooks liked making one to put out for happy hour in the bar area. The casserole held up well to sitting out a few hours and didn't require much tending.
Of course, tex mex or Mexican lasagna as it is also called goes great with both beer and mixed drinks, so it was a fantastic fit. I have also found it to be great party fare and it was one of my husband's favorite dishes, since he could easily pack some for his lunches and it reheated wonderfully.
Tex Mex Lasagna - Making It Gluten-Free
It seems that more and more people are discovering their bodies don't handle gluten well.
There are various schools of thought as to the causes and some just avoid gluten by choice rather than a physical reaction.
Whatever the reason, odds are, on this Football Sunday or one coming soon, someone you are enjoying the game with will be living a gluten-free lifestyle (maybe even you).
Why not serve or bring along this gluten-free Tex-Mex Lasagna. It's an easy enough recipe, just fry up some ground meat with Gluten-Free Taco Mix, layer the ingredients in a lasagna pan and bake.
Tex Mex Lasagna really is that easy to make gluten free. Now, everyone can enjoy, and no one will taste a difference.
Ingredients
- 1 pound of ground meat your choice, I happened to use ground turkey
- 1 package of McCormick Gluten Free Taco Seasoning Mix
- 32 oz of Salsa 2 -16 oz jars*
- package of corn tortillas
- 2 cups of shredded cheddar cheese
- 8 oz tub of sour cream*
- sliced olives and/or sliced jalapeno ***optional
- 15 oz can of black beans well drained and rinsed
Instructions
- Fry the ground meat in skillet, if fatty drain. Add the McCormick Gluten Free Taco Seasoning mix and ½ cup of water. Stir well and simmer on low for a couple minutes, before shutting off the burner.
- Preheat oven to 375 degrees.
- Cover bottom of lasagna pan with a thin layer of salsa, then arrange a layer of tortillas, fully covering the bottom. (cut or tear some if necessary to fully cover without making it too thick).
- Spoon the taco seasoned meat into the lasagna pan, and spread out evenly. Sprinkle a little cheese, then top with another tortilla layer.
- Spread out the sour cream over the tortilla layer, sprinkle a little cheese, then evenly distribute olives or jalapenos if you choose to add them. Top with another layer of tortillas.
- Spread thin layer of salsa over the tortillas, then evenly distribute the black beans over the salsa and sprinkle some cheese on. Top with the final layer of tortillas.
- Top off the lasagna with remaining salsa and cheese. Decorate the top with olives or jalapenos if you like (I did half and half & indicated the sides this way).
- Bake for 50-60 minutes, allow to cool at least 15 minutes before serving.
Notes
Holly says
OH I didn't know McCormick was making gluten free seasonings now. I love that they have gravies. Going to have to grab some this weekend at the store.
Anita says
Mmmmm looks so delicious and very easy to make. I have never made it with tortilla but this is better than boiling the pasta and quicker.
Elizabeth Ferree says
I will have to try out on the taco season and the chili. I want to try my hand at making your recipe. Never thought of using tortillas. 🙂
Megan @mnmspecial says
This looks so amazing. I didn't realize there are so many gluten free options.
Crystal says
I don't eat gluten-free, but I am highly sensitive to MSG. It sounds like this McCormick seasoning is perfect for a variety of diets, and for those who just want something yummy to eat.
Jennifer @ Mom Spotted says
Yum! My boys love taco night but I'm sick of it! This would be a fun twist on it though! Thanks!
robyn says
This sounds really good! My youngest is such a fan of tacos I bet he would like this.
Nolie says
Looks delicious. I could totally go for a plate of it right now.
NJ @ A Cookie Before Dinner says
As I sit here typing this, I am regretting the gluten filled dinner I had. This looks great and I can't wait to try it!
Karen W says
I'm making this for our next party. I know it'll be a huge hit and something different. Thanks for the recipe.
Ronni says
That's a fun twist on taco night! And perfect since we've recently gone gluten free for health issues too! Thanks!
melinda says
this is good with out it being labeled gluten free. i love mexican food
Digna D. says
This looks yummy! I don't think many people are educated enough on the effects of gluten on the body. Many people never connect digestive and other issues to gluten. I would love to go totally gluten free for our family but it can be so difficult.
Summer Davis says
HOLY. CRAP. I'm SO glad I ran across this today. My youngest was diagnosed with Celiac Disease a couple weeks ago and this is a FANTASTIC recipe! My husband misses lasagne (we stopped eating pasta about 3 years ago), but the corn tortillas is such a cool little extra to use as noodles! Totally going on my shopping list for the week.
Regan @ Healthy Aperture says
Lasagna is always top of my list to taste, but last on my list to make... too much work. But this version looks so easy! And such a good choice since my husband is GF 🙂
gretchen | kumquat says
perfect for a cool day.. and i'm always a sucker for tex-mex!