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Mexican Lasagna peanut butterless mexican main course low carb gluten free

Sick of Mexican food yet? Me neither. This delectable dish has been rehashed in many different forms. You could call it taco casserole, enchilada casserole or mexican lasagna – my preferred choice. It’s a crossover between enchiladas and tex-mex, prepared in a classic and convenient casserole fashion. I’ve made similar dishes before (see “Related Entries” below) but this is yet another delicious twist on my favorite cuisine. This dish was adapted from Reeni’s version to include beans and incorporate some healthy changes. If you’ve got all the ingredients handy, it will only take 1 hour to get it on the table and it will feed you for weeks, so freezing is recommended.

Ingredients:Mexican Lasagna peanut butterless mexican main course low carb gluten free Print Mexican Lasagna peanut butterless mexican main course low carb gluten free Save

1 lb lean ground beef or turkey
1 small yellow onion, chopped
1 large jar salsa (red or green)
6 corn tortillas (or 4 (8″) whole wheat tortillas)
1 (15oz) can black olives, sliced
3 cups (12oz) nonfat shredded cheddar cheese
2 cups prepared beans
1/4 cup chopped green onions (optional)
1/4 cup chopped cilantro (optional)
nonfat sour cream, for serving
taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)

Directions:

1. Preheat a skillet to medium-high. Spray with cooking spray and add the ground meat and onion. Add taco seasoning, either from a store-bought packet or to taste using the ingredients above (they are listed in decreasing order of amounts, e.g. most amount of cumin, least amount of cayenne). Break up the meat while cooking and cook for about 5 minutes, or until meat is fully cooked.

2. Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray. Line with half of the tortillas, breaking them as necessary to cover the bottom. Top with half of the meat and onion mixture, half of the salsa, beans, olives, green onions and cheese. Top with the remaining tortillas, followed by the rest of the ingredients, using the cheese and cilantro last. Alternatively, you can put the cilantro on after baking for a better presentation.

3. Bake for 20-25 minutes, or until cheese is melted and the sides are bubbling. Slice and serve like a lasagna, with sour cream on the side.

Filed in Gluten Free, Low Carb, Main Course, Mexican, Peanut Butterless

12 Responses / Leave a comment »

  1. Reeni says:

    Your version looks incredibly delicious! I have been craving this – I’ll have to give it a new spin. Thanks for the shout-out!

  2. dawn says:

    LOL! nope never sick of Mexican food! the whole comfort food season is soon upon us, so this is a staple in the house.

  3. YUM!!! I was wondering where you were :) great recipe!

  4. Michal says:

    this looks really good :)

  5. Ben says:

    Very interesting dish. For a moment I thought you were going to add some peanut butter to it, and was waiting to read your reaction, LOL.

  6. Sagan says:

    Oooh cheesy goodness.

  7. Marta says:

    I have to say, you could even work some PB into the beans here. This looks delicious and so healthy! Absolutely guilt-less! I was in Japan for a month… no PB… I’m going through severe withdrawals! How’s the new job treating you?

  8. maris says:

    This picture looks like it’s about to jump off the screen…I need to stop reading food blogs that make me hungry right before bed!

  9. Shannon says:

    i kept looking for the pb ;) i don’t usually make things like this… but i don’t know why. think i’ll need to change that :)

  10. Denise says:

    This looks great. I added this to my Weight Watchers Recipes and it is only 3 points, which is great!!

  11. Elle says:

    Never get sick of food like this! I love that it’s awesomely delicious, easy to make and can feed a crowd. Plus, it’s not too bad for you! Hungry…

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