Mexican Tortilla Casserole {gluten free, paleo option}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- Sauce
- 1 jar of your favorite salsa
- 1 small red pepper {optional}
- 3 small tomatoes or 1 jar
- 1/4 cup of cashews {optional}
- 2 tbsp. olive oil
- 1 tsp oregano
- 1/2 tsp pink Himalayan sea salt
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- black pepper
- cayenne pepper {optional}
- Meat
- 1 1/2 lbs of ground meat
- handful of fresh baby chives
- 1/4 tsp garlic powder
- 1/4 tsp cumin powder
- black pepper
- Himalayan pink sea salt
- cayenne pepper {optional}
- 2 cups shredded cheese
- sour cream for topping
Does a food blogger dare admit she was in a slump of boredom with her cooking? Yes, indeed I was, but have no fear, I just pulled out the spices and yes, cheese……… and life was all better in my kitchen {sigh of relief}!
The smell of this casserole was so mouth-watering good, none of us could stop watching the timer! Finally the timer went off and we had a fiesta alfresco!!
It was a lovely breezy night here in Florida so we picked up our forks and fancied the picnic table only to find the mosquitoes were just as hungry.
Boredom be gone and taste buds be dancing now! I have made this several times and most recently for a group of kids and it was a hit!
I knew it was a winner after I had a house full of girls and one by one, they came into the kitchen and said, “That smells so good, what are you making?” {sigh of double relief}.
These Organic Corn Tortillas can be found in any health food market. When using corn please please make sure you get organic otherwise you can be sure you are getting GMO tortillas.
- 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
- In a frying pan cook meat slightly underdone with spices and chives.
- Drain juice from meat and set aside.
- In a food processor add all ingredients for sauce and pulse to slightly chunky.
- Cut 6 round corn tortillas in half. This will give you 12 halves.
- Layer the bottom of 11x14 baking dish with 6 cut half tortillas.
- Add cooked ground meat. Layer half of the salsa and 1 cup of cheese.
- Start a new layer remaining half tortillas, meat, salsa and cheese.
- Bake for 20 -25 minutes at 350 or until the smell is irresistible!
With a Spoonful of Mexican Fiesta,
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3 Comments on "Mexican Tortilla Casserole {gluten free, paleo option}"
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Made th Mexican Tortilla Casserole this weekend. So easy to make and my husband said it was one of the best Mexican dishes I have ever made for him. Delicious…thank you!
Gretchen so glad your husband liked it and our little secret is that it is healthy too! {wink wink}
Bravo!! Absolutely delicious:-)