Grain-Free Mexican Lasagna

Grain-Free Mexican Lasagna
(Serves 9)

1 tbs coconut or olive oil (plus more for greasing dish)
2 pounds grass-fed beef
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 jalepenos, seeded and diced
2 tbs chili powder
2 tsp cumin
2 tsp coriander
2 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
8 medium coconut flour tortillas (I made these while meat, veggies, and spices cooked.)
1 cup Grass-Fed or Raw Cheddar
1 cup Grass-Fed or Raw Pepper Jack

Toppings- (Use your favorites, but these were ours)
Mixed chopped lettuces
Halved grape tomatoes
Cilantro
Scallions
Additional cheese
Salsa

Preheat oven to 350
Add oil and veggies to the pan
Saute for 5 minutes until all are soft
Add in ground beef and spices
Cook until browned
Turn off heat
Grease the bottom of a large casserole dish with some olive or coconut oil
Slice the tortillas into triangles
Layer tortillas on the bottom
Top it with half of meat mixture
Scatter half cheddar and half pepper jack on top
Layer remaining tortillas
Use remaining meat mixture next
Scatter more cheddar and pepper jack cheeses on top
Bake in oven for 30 minutes
Top with your favorites and slice into squares
Serve