Try this fun recipe twist for Low FODMAP Mexican Lasagna. It has all the layers of traditional lasagna but uses corn tortillas instead of noodles. To complete the layers, this recipe uses spicy ground beef, black beans, corn, tomatoes with green chiles, and melty cheese!
The corn tortillas absorb all the flavors and become soft and chewy in the best way. The diced red peppers and corn add such a vibrant pop of color - who knew eating lasagna could be so colorful and delicious?
Jump to:
Why You'll Love This Recipe
- Use up leftover corn tortillas after making chicken fajitas!
- Quick and Easy
- Gluten Free and Low FODMAP
Featured Ingredients
- Corn Tortillas - Yellow corn or white corn tortillas work. Choose an option with minimal ingredients, that is gluten free and no additional gums or fillers.
- Ground Beef - Use lean ground beef.
- Low FODMAP Ranch Seasoning—Use ranch seasoning just like everyone’s favorite taco soup! You can use homemade seasoning or purchase Smoke and Sanity’s certified version from Amazon.
- Low FODMAP Taco Seasoning - Use homemade taco seasoning or purchase Smoke and Sanity’s certified version from Amazon.
- Red Bell Pepper - Adds a beautiful pop of color and flavor.
- Diced Tomatoes With Green Chilies—also known as Rotel. These canned tomatoes pack a flavorful punch. Use mild if you want less spice or hot if you want more.
- Black Beans - Rinse and drain really well to remove as many fructans as possible. Canned beans add additional texture and protein.
- Corn - Just a touch of sweetness and a beautiful color.
- Cheddar Cheese - Shredded and melted over the layers, this cheese adds a great creamy, melty flavor to the lasagna.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a large skillet over medium heat, cook the ground beef until it is no longer pink. Drain if needed. Add the taco seasoning, ranch seasoning, and diced red peppers. Stir.
Add the canned diced tomatoes with green chilies and rinsed black beans to the meat mixture.
Use a greased 9x13 baking dish and layer in six corn tortillas.
The tortillas should be covered with ½ cup of shredded cheese. Then, add half the meat mixture and the frozen corn. Sprinkle ½ cup of cheese over the corn.
Add the remaining six corn tortillas in a single layer over the layers. Add ½ cup of shredded cheese, the rest of the meat mixture, and the remaining cheese over the top.
Baked in a preheated oven at 350 degrees for 30 minutes or until cheese is melted. Serve with favorite toppings.
Tips and Tricks
Use meal-prepped frozen ground beef to make this an even quicker dinner option.
Ingredient Swaps
- Tortilla Options - Use gluten free flour tortillas, or if wheat is tolerated, use flour tortillas.
- Cheese - Use half pepperjack cheese, and half cheddar cheese for an additional spicy and meltiness.
- Bell Peppers - Use a green bell pepper for a lower fructose option.
Variations
Dairy Free Mexican Lasagna: Swap out the cheddar cheese for dairy free cheddar cheese shreds.
Creamy Mexican Lasagna: Add ½ cup of lactose-free sour cream to the meat mixture.
Enchilada Mexican Lasagna: To add a great enchilada flavor to this taco lasagna, use homemade low FODMAP enchilada sauce as an additional layer.
Topping Ideas
Fresh Veggies: Chopped tomatoes, diced avocados, sliced jalapenos, green onion tops, shredded lettuce
Sauces: Avocado lime Crema, lactose-free sour cream, green taco sauce
Salsas: Restaurant-style salsa, fresh corn salsa, low FODMAP guacamole, roasted salsa verde
Herbs: Fresh cilantro leaves
Storing and Reheating
Store: Keep leftovers covered and in the refrigerator for up to four days.
Reheat: Heat leftovers in the microwave for 1-2 minutes. Cutting the lasagna into smaller pieces will make it easier to heat the middle.
Frozen: Freeze cooled leftovers in a freezer-friendly container—Defrost before reheating. Be aware the tortillas will lose a bit of texture in the freezing and defrosting process.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Yellow Corn Tortillas Without Gums or Fiber - Safe at 3 tortillas or 57 grams per meal.
- Ground Beef - Plain and unseasoned, safe at 125 grams per meal.
- Low FODMAP Ranch Seasoning - Safe at ¼ teaspoon per meal.
- Low FODMAP Taco Seasoning - Safe at ¼ teaspoon per meal.
- Red Bell Pepper (capsicum)- Safe at ½ cup or 43 grams per meal.
- Diced Tomatoes With Green Chiles - Canned Tomatoes - Safe at ½ cup or 100 grams, Canned Green Chilis - Safe at 2 tablespoons or 28 grams per meal.
- Canned Black Beans - Rinsed and drained. Safe at 2 tablespoons or 40 grams per meal.
- Corn - Safe at ½ cob or 38 grams per meal. Use canned corn and rinse and drain to use a higher amount.
- Cheddar Cheese - Safe at 2 slices or 40 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Sure! Instead of using corn tortillas, use crushed tortilla chips. Similar to this recipe for King Ranch Chicken Casserole. Or add crushed tortilla chips after removing the lasagna from the oven for a crunchy option.
Meal Planning
Serve this lasagna with a side of cilantro lime brown rice. It is also great with warm crock pot Mexican street corn dip and tortilla chips. Use leftover corn tortillas to make taco pie or quesadilla burgers—both delicious options. Don't forget the Mexican-Ranch Dressing to go with those quesadilla burgers!
Additional Mexican Recipes
- King Ranch Chicken Casserole - Another layered casserole but with tortilla chips and chicken!
- Slow Cooker Chicken Enchiladas - Have dinner waiting for you to come home. Make the homemade enchilada sauce to really put this slow cooker meal over the top.
- Baked Chicken Tacos - Crunchy taco shells filled with shredded chicken.
- Chicken Tortilla Soup - All the flavors you love, but in soup form.
Recipe
Low FODMAP Mexican Lasagna
Ingredients
- 1 pound ground beef lean
- 2 tablespoons taco seasoning low FODMAP
- 1 tablespoon ranch seasoning low FODMAP
- ½ cup red bell pepper diced
- 10 ounce canned diced tomatoes with green chiles undrained
- ½ cup black beans canned, drained and rinsed
- ½ cup frozen corn
- 12 corn tortillas
- 2 cups cheddar cheese shredded
- Toppings: shredded lettuce, fresh cilantro leaves, diced tomatoes, diced avocados, and lime crema
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, cook the ground beef until it is no longer pink. Drain if necessary.
- Add the taco seasoning, ranch seasoning, and diced red peppers. Stir.
- Add the diced tomatoes with green chiles with the liquid. Stir.
- Drain and rinse the black beans. This will reduce the fructans. Add to the meat mixture.
- In a greased 9x13-inch baking dish, layer six corn tortillas.
- Add ½ cup of shredded cheddar cheese over the corn tortillas
- Cover the cheese with half of the meat mixture.
- For the next layer, add the frozen corn.
- Sprinkle ½ cup of shredded cheddar cheese.
- Next add 6 corn tortillas in a single layer.
- Add ½ cup of shredded cheddar cheese over the corn tortillas
- Add another layer of meat mixture, all of what is left.
- Sprinkle the remaining shredded cheddar cheese over the meat mixture.
- Bake in a preheated 350 degree F oven for 30 minutes or until cheese is bubbly and golden brown.
- Add your favorite toppings and serve.
CJ says
Love this for a quick and easy meal!
Venessa Mandelkow says
I agree! Such a fun way to make lasagna.
-Venessa