Mexican Tortilla Casserole {gluten free, paleo option}
Prep time
Cook time
Total time
Serves: 5-6
  • Sauce
  • 1 jar of your favorite salsa
  • 1 small red pepper {optional}
  • 3 small tomatoes or 1 jar/can BPA free
  • ¼ cup of cashews {optional}
  • 2 tbsp. olive oil
  • 1 tsp oregano
  • ½ tsp pink Himalayan sea salt
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp paprika
  • black pepper
  • cayenne pepper {optional}
  • Meat
  • 1½ lbs of ground meat
  • handful of fresh baby chives
  • ¼ tsp garlic powder
  • ¼ tsp cumin powder
  • black pepper
  • Himalayan pink sea salt
  • cayenne pepper {optional}
  • 2 cups shredded cheese
  • sour cream for topping
  1. In a frying pan cook meat slightly underdone with spices and chives.
  2. Drain juice from meat and set aside.
  3. In a food processor add all ingredients for sauce and pulse to slightly chunky.
  4. Cut 6 round corn tortillas in half. This will give you 12 halves.
  5. Layer the bottom of 11x14 baking dish with 6 cut half tortillas.
  6. Add cooked ground meat. Layer half of the salsa and 1 cup of cheese.
  7. Start a new layer remaining half tortillas, meat, salsa and cheese.
  8. Bake for 20 -25 minutes at 350 or until the smell is irresistible!
I have used bison and it tasted just as delicious. If you are vegan or don't eat cheese you can omit it and shred white potato with sea salt on top and bake it till its crispy. After pulsing your sauce if it is too watery from tomatoes you can drain it. I like using red peppers for the nutritional value but you can use green or yellow. Add any of your favorite Mexican flavors spicy jalapeƱos or olives. Please use organic where you can and grass-fed beef.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at