Gluten Free Mexican Lasagna
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Ingredients40 m servings 431 cals
Original recipe yields 8 servings
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix chili, black beans, and onion together in a bowl.
- 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.
- Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.
Per Serving: 431 calories; 21.3 g fat; 35.7 g carbohydrates; 26 g protein; 70 mg cholesterol; 975 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...