Monday, February 21, 2011

Mexican Lasagne-GF

The Original Burrito Pie was not gluten free, and it made a lot! I tried to scale back a bit since most of my kids are not home. This still serves 8-10 easily, but I fit it in a smaller dish. Here is the updated recipe:

1-1.5 lbs. ground beef or turkey
1 small onion, chopped
2 cloves garlic, minced
2 cans refried beans
2 4 oz. cans green chilies
1 cup salsa-mild or hotter, depends on your preference
1 (2 ounce) can black olives, sliced*
6-12 corn tortillas
2-3 cups shredded cheddar, jack or colby/jack cheese
(I might have added a tsp. of taco seasoning to the ground beef.)

Brown ground meat. Sprinkle with salt and pepper if desired. Add onions and garlic. Stir-fry until onion is soft. If using beef, drain off any oil. Add refried beans & salsa. Mix thoroughly and heat through. You can add chopped green chilies too. If you prefer more green chili flavor, use whole chilies, slicing them into strips.

Spray casserole dish with non-stick spray. Add a thin layer of meat/beans to bottom of dish. Add a layer of green chilies, if you didn't mix them in with the meat. Cut or tear tortillas to layer over meat/beans. Add a layer of cheese and repeat for another layer or two. Top with remaining cheese and olives.

Bake for 20-30 minutes at 350 degrees. Serve with additional salsa, sour cream, or avocado slices.


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