Mexican Lasagna

I have been waiting for it to get cold enough to make this and it finally is. I looked at the ingredients and realized that if I used corn tortillas instead of flour, then it could be gluten-free! So yummy. I bought double ingredients so I could freeze it, but I chickened out and decided to try it first, but I will be making a freezer version this week.

Mexican Lasagna

This dish freezes and reheats exceptionally well, which makes it perfect for double batches. Makes 1 9×13″ pan, or about 12 servings. If you prefer a bit more spice (I do), you can up the taco seasoning to 1 1/2-2 packets.

• 1 lb ground turkey or ground beef
• 1 (15 ounce) can fire-roasted tomatoes with green chiles
• 1/2 cup water
• 1 packet taco seasoning
• 2 (4 ounce) cans diced green chiles
• 2 (14 ounce) cans refried beans
• 1 (6 ounce) can sliced black olives
• 8 large flour tortillas (preferably handmade—most better grocers will carry them)
• 1 1/2 cups grated pepper jack cheese
• 1 1/2 cups grated sharp cheddar cheese
• sour cream for serving (optional)

Preheat oven to 425F. In a large skillet, brown ground meat. Drain fat. Add tomatoes, taco seasoning and water. Simmer over medium heat, stirring occasionally, for 5 minutes or until most of the liquid has evaporated. Remove from heat.

In a bowl, combine the refried beans, diced green chiles and black olives. Stir. Blend the two grated cheeses together in a separate bowl.

Coat a 9×13 baking dish with cooking spray. Spread half of the bean mixture evenly into the bottom of the pan. Cover with two of the flour tortillas. Spread with a third of the cheese mixture, then cover with half of the meat mixture. Cover with tortillas once again, then layer the remaining beans, two more tortillas, 1/3 of the cheese, the remaining meat mixture, the remaining tortillas, and the remaining cheese. Bake for 15 minutes or until heated through and bubbly. Let cool 5 minutes before serving. Top with a dollop of sour cream if desired.