Tomato Free Mexican Lasagna

The recipe Tomato Free Mexican Lasagnan is ready in around 45 minutes and is definitely a super gluten free option for lovers of Mediterranean food. For $1.79 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This main course has 324 calories, 16g of protein, and 19g of fat per serving. This recipe serves 10. Head to the store and pick up garlic cloves, cumin, oregano, and a few other things to make it today. This recipe from Foodista has 3 fans. Taking all

Ingredients

• 8 small corn tortillas
• 1 pound extra ground beef
• 1 small onion
• 3 large garlic cloves
• 1 portobello mushrooms
• 4 ounces chilies [use jalapenos if desire more spicy]
• 1 cup black beans
• 1 cup corn
• 0.5 teaspoon oregano
• 0.5 teaspoon chili powder
• 0.25 teaspoon garlic powder
• 1.25 teaspoons cumin
• 0.5 teaspoon ground pepper
• 1 teaspoon kosher salt
• 0.5 cup reduced fat mexican blend cheese
• 1 cup iceberg lettuce
• 10 servings avocado

Instructions

1. Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium. 2. Add beef, onion and mushrooms and cook until meat is cooked through. 3. Drain if needed, I bought extra lean beef and there was no grease to drain today. 4. Add garlic and cook another minute. 5. Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt. 6. Mix thoroughly. 7. Spray a 9 x 13 pan with non-stick cooking spray. 8. Lay half of corn tortillas on bottom of pan. 9. Add half of the beef mixture and 1/2 c of cheese. 10. Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese. 11. Bake in oven uncovered for 15 minutes. 12. After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.