It seems that more and more people are discovering their bodies don’t handle gluten well. There are various schools of thought as to the causes and some just avoid gluten by choice rather than a physical reaction. Whatever the reason, odds are, on this Football Sunday or one coming soon, someone you are enjoying the game with will be living a gluten-free lifestyle (maybe even you).
Why not serve or bring along this gluten-free Tex-Mex Lasagna. It’s an easy enough recipe, just fry up some ground meat with McCormick’s Gluten-Free Taco Mix, layer the ingredients in a lasagna pan and bake. No one will miss the gluten, I promise. Everyone can enjoy.
Looks pretty easy doesn’t it. It is, and McCormick Taco Seasoning is certiﬁed by the National Foundation for Celiac Awareness, so you know it is safely gluten-free, with no hidden gluten in it, and no MSG or artiﬁcial colors and ﬂavors
In addition to this new gluten-free taco seasoning, McCormick is also making Gluten-Free Chili Seasoning, Gluten-Free Brown Gravy Mix and Gluten-Free Turkey Gravy Mix (won’t that come in handy very soon). Why not try them all? There are plenty more gluten-free recipes on the McCormick website, as well.
- 1 pound of ground meat (your choice, I happened to use ground turkey)
- 1 package of McCormick Gluten Free Taco Seasoning Mix
- 32oz of Salsa (2 -16 oz jars)*
- package of corn tortillas
- 2 cups of shredded cheddar cheese
- 8 oz tub of sour cream*
- sliced olives and/or sliced jalapeno ***optional
- 15 oz can of black beans, well drained and rinsed
- Fry the ground meat in skillet, if fatty drain. Add the McCormick Gluten Free Taco Seasoning mix and ½ cup of water. Stir well and simmer on low for a couple minutes, before shutting off the burner.
- Preheat oven to 375 degrees.
- Cover bottom of lasagna pan with a thin layer of salsa, then arrange a layer of tortillas, fully covering the bottom. (cut or tear some if necessary to fully cover without making it too thick).
- Spoon the taco seasoned meat into the lasagna pan, and spread out evenly. Sprinkle a little cheese, then top with another tortilla layer.
- Spread out the sour cream over the tortilla layer, sprinkle a little cheese, then evenly distribute olives or jalapenos if you choose to add them. Top with another layer of tortillas.
- Spread thin layer of salsa over the tortillas, then evenly distribute the black beans over the salsa and sprinkle some cheese on. Top with the final layer of tortillas.
- Top off the lasagna with remaining salsa and cheese. Decorate the top with olives or jalapenos if you like (I did half and half & indicated the sides this way).
- Bake for 50-60 minutes, allow to cool at least 15 minutes before serving.
Get additional salsa and sour cream for topping at serving time if you like.
Which of the four new gluten-free seasoning mixes from McCormick do you want to try first (Taco, Chili, Turkey Gravy, Brown Gravy)? Is there anything special you would like to make with them?