Specialty Recipe

Lucinda's Gluten Free
Southwestern Taco Casserole

Ingredients

10 to 12 corn tortillas

1 large can refried beans

1 to 1-1/2 cups rice (I use Lungrens short brown rice)

2 hot Italian sausages

2 sticks celery, chopped

1/3 cup red onion, chopped

2 to 3 cups sharp cheddar cheese, shredded (I like lots of cheese)

1/2 to 3/4 cup pasta sauce

Sour cream

Skin and cook sausage until golden brown. Take out of pan and pat with paper towels to get off the excess grease. Set aside.

Take a 9 x 12 inch pyrex dish and lightly spray or rub oil on bottoms and sides. Layer corn tortillas along the entire bottom of pan. Smooth out refried beans over tortillas until all is covered. Sprinkle a layer of rice over top of beans until all is covered. Sprinkle over this the sausage, celery, and onions. Then layer with cheddar cheese. Cover to with a layer of tortillas. Take pasta sauce and dilute a little with water. Pour over tortilla top until all tortillas are wet allowing some juice to flow to the bottom of the pan.

Place in preheated oven at 375 degrees and bake about 45 minutes. Put several droplets of sour cream on top and cut into serving sizes.

Serves about: 6

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