paulradcliffe.me

A couple of weeks ago I posted a recipe for a Mexican Lasagna. I have since made it again with significant improvements. The recipe is now gluten-free by using fresh corn tortillas instead of wheat. And healthier using ground chicken instead of beef. And, finally, turmeric was added for additionally flavour and anti-inflammatory properties. Changes from the last recipe are highlighted in bold. This recipe is enough to fill a (9″ x 9″ square baking dish about 3″ deep)Ingredients: 1 pound ground beef chicken (could also substitute black beans) 1 green pepper – cut into think strips 1 cup chopped[…continue reading]