Mexican Lasagna - Wheat Free
Submitted by: mustangfamily
Corn tortillas are used in place of products made with flour. A tasty main dish for people with and without an allergy to wheat.
Ingredients
- 1 pound ground pork
- 1 can re-fried beans
- 8 oz package shredded mozzarella
- 8 white corn tortillas
- 1 jar tostitos restaurant style salsa
- 1/2 package frozen white shoepeg corn
- 1/2 small onion minced
- Cooking spray
- 1 container sour cream
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Method
Preheat oven to 375 degrees. Brown the ground pork and onion together. Add the corn and then 3/4 of the salsa. In a round glass baking dish, spray the bottom of the dish. Cut 7 of the 8 tortillas in half and spread with re-fried beans. Be sure to use the whole can! Set four of the half pieces on the bottom of the dish, bean side up. Use another half to cover the whole bottom. (5 half pieces on the bottom layer). Pour in half of the mixture from the frying pan, then cover with cheese. Layer five more halves of the tortillas bean side up again. Pour in the rest of the mixture and cover with cheese. Layer the 4 halves and one whole tortilla on the top bean side down this time. Cover with the remaining salsa the rest of the cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes. Let sit for 5 minutes before serving with a dollop of sour cream.
Notes: I have a wheat allergy, so I was in search of some kind of recipe that allowed me something that resembled a lasagna. Finding none, I made this one up myself. My whole family loves it and I hope yours will too!
Number of Servings: 4 to 6
Submitted by: mustangfamily ( See all of mustangfamily Recipes )
