Mexican Lasagna (Paleo/Primal)
Apr 26, 2014
If you like the flavors in Mexican food, I’m pretty sure you will love this. I think I love it even more than my original lasagna recipe. Just like the other lasagna, I used paleo tortillas in place of noodles or corn tortillas. There are several steps here so this is definitely not a quick meal to make, but worth it! Save it for a weekend meal or make your tortillas and enchilada sauce ahead of time and then it will only take you about 30 minutes to prep and assemble everything.
Mexican Lasagna Ingredients & Instructions:
Paleo Tortilla‘s – you will need a triple batch for a 13×9 pan so I’ll save you some time and give you the measurements for that:
1 TBSP ghee, coconut oil or butter, melted (I use butter)
2 TBSP water (I found 3 was too much)
1/4 tsp + 1/8 tsp baking soda
3/4 cup arrowroot powder/flour
1 TBSP coconut flour
1/4 tsp salt
Follow the rest of the directions from the link above with these few notes:
*These can easily be made ahead and kept in the fridge.
*I noticed when I tripled the batch I had a lot more lumps than when I made a single batch. Just keep whisking until the lumps are gone.
*I buttered my pan and used 1/3 cup of batter for each tortilla
1 cup bell pepper, diced. Any kind you like, but I prefer the baby bell peppers. You get a variety of colors and they have better flavor to me
1 onion, diced (any variety)
1.5 lbs ground beef
2 small cans green chilies
8 oz cheddar cheese, freshly grated (optional)
Enchilada Sauce: Simple and quick to make but if you are really short on time you can try this one (I get it at Target). I prefer the homemade, but this is the best of the store bought options.
4 TBSP butter
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
2 TBSP arrowroot flour
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1. Make your paleo tortillas
Follow instructions and link above
2. Make the enchilada sauce
In a medium saucepan, melt butter and add chili powder. Whisk until combined.
Whisk in water.
Sprinkle arrowroot over mixture and whisk so it doesn’t clump
Add tomato sauce and remaining spices and mix well.
Over low heat, stir constantly until bubbly and thickened. (About five minutes)
3. Make your filling
Sauté onion and bell pepper in butter over medium heat until soft.
Add ground beef and brown in skillet. Drain grease and set aside.
Place just enough enchilada sauce into 9×13 pan to cover bottom.
Place 2-3 tortillas into pan, overlapping slightly (you can cut them to fit if needed).
Layer half your meat mixture, then half of the green chiles and 1/3 of the cheese
Add another layer of tortillas, then more sauce.
Continue layering with the remaining meat, green chiles, and 1/3 of the cheese.
Add final tortillas, cover in sauce, then place remainder of cheese on top
Cover with foil and bake at 375 about 35 minutes until cheese is melted and edges are bubbly
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