1poundof ground meatyour choice, I happened to use ground turkey
1package of McCormick Gluten Free Taco Seasoning Mix
32ozof Salsa2 -16 oz jars*
package of corn tortillas
2cupsof shredded cheddar cheese
8oztub of sour cream*
sliced olives and/or sliced jalapeno ***optional
15ozcan of black beanswell 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
To lighten up this recipe use a lean ground meat and reduced fat cheese & sour cream.Get additional salsa and sour cream for topping at serving time if you like.