Have a dinnertime fiesta with this Mexican lasagna which is dairy free and wheat/gluten free as well as free of the most common allergens
Course: Main Course
Author: Kristi Winkels, RDN, LD
1poundground turkey or beef
1tablespoongluten free taco seasoning
115 ouncecan black beansdrained and rinsed
116 ouncejar tomato salsawe like mild
19 ouncebag frozen cornabout 1-½ cups
1cupDairy free cheesewe like Daiya cheddar shreds
Preheat the oven to 375° F.
Brown the ground turkey in a skillet until no longer pink. Add the onion and cook until translucent. Add the taco seasoning and water. Stir in the beans, salsa, and corn and cook over medium heat until bubbling.
Spoon 1-½ cups of the turkey mixture into the bottom of an 8x8 inch baking dish. Top with 2 whole tortillas and one tortilla cut in half so that the whole pan is covered. Spoon another 1-½ cups of the turkey mixture on top and sprinkle with ½ cup cheese. Cover with more tortillas and repeat again with the meat mixture and cheese.
Cover with aluminum foil and bake at 375° F for 25-30 minutes. Uncover and allow to sit for 5 minutes before serving. Serve with a dollop of dairy free sour cream if desired.
Nutrition Facts for ⅙ of the recipe: Calories: 350, Total fat: 10.5 grams, saturated fat: 3.4 grams, cholesterol: 51.2 mg, Sodium: 945 mg, Total carbohydrate: 44 grams, dietary fiber: 9.3 grams, sugars: 5.5 grams, Protein: 23 grams
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