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Gluten Free Mexican Lasagna

Kimmie Mitchell

"This is a quick and easy Mexican dinner in about 45 minutes. Try it with a little salsa, sour cream, and shredded lettuce and dinner is served! Make sure the ingredients you choose are gluten-free. You can also make your own chili and use it."
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40 m servings 431 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix chili, black beans, and onion together in a bowl.
  3. Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
  4. Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

Nutrition Facts

Per Serving: 431 calories; 21.3 g fat; 35.7 g carbohydrates; 26 g protein; 70 mg cholesterol; 975 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was super fast, simple and excellent. It reheats nicely too. I used Hormel chili because that is the best in my opinion. I made as written and added sliced olives because we love them. The...

Made this as directed with seasoned black beans. It was Delicious!! To quote my husband "It's so full of flavor!" The men in the house absolutely LOVED it. Quick, easy, DELICIOUS = A Keeper!!!