Friday, November 27, 2009

Gluten-Free Rachel Ray Supper!

Mexican Lasagna - modified from original Rachel Ray version

3 Tbsp EVOO
1.5 to 2 lbs ground meat (we have used ground chicken, turkey and beef in the past - all work beautifully)
2 Tbsp. chili powder
2 tsp. ground cumin
1/2 large onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz)sweet corn, drained
1 can (14 oz) fire roasted tomatoes
8 (or so) corn tortillas ( make sure they are GF!)
2 c. shredded quesco ( can also use cheddar or a pre-shredded mexican blend)
1 container salsa verde - optional

Heat oil in skillet. Add next 7 ingredients and cook until meat is no longer pink. Taste your developing creation as you may want to add a little salt at this point. Line a baking dish with tin foil (this will help with clean up and can be omitted if you enjoy scrubbing dishes). Cut tortillas in half to make layering easier. Build lasagna by layering meat, tortilla, cheese. My dish usually makes 2 complete layers ending with cheese. Bake at 350 until cheese is bubbly (15 minutes or so). Serve with salsa verde on the side.

Enjoy!! By the way, this freezes wonderfully too!

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