Mexican Lasagna

Last month I saw this recipe on The Pioneer Woman Cooks site. I happened to have most of the ingredients on hand at the time and was trying to figure out how to use them all before they spoiled.

It’s actually a recipe that Pastor Ryan submitted. It was a little hard to follow in spots, but we were quite pleased with the results. Next time, I think we’ll try corn tortillas instead of flour. I’m hoping that will give it more of a tamale feel.

For step by step (mostly) pictures, check out PW’s site.

Notes: My baking dish wasn’t as large as P. Ryan’s (I used a 9 x 13 lasagna dish), so I scaled back on some of the quantities, which means I just had to guess. For example, his recipe calls for 4 c rice & I halved that. In fact, I halved just about everything.

I’ll share the rough measurements below for what I did.

Pastor Ryan’s Mexican Lasagna

from The Pioneer Woman Cooks

2 c uncooked rice (I prefer Basmati)
3-4 c low sodium chicken broth or stock
3-5 tomatoes, diced
1 onion, diced
4-6 garlic cloves, minced
Butter
Taco seasoning (or chili powder, cumin, & paprika) – to taste
1 can black or pinto beans (I prefer black)
1-2 lbs lean ground beef or ground turkey
1-2 bags grated Mexican cheese blend
1 can corn, drained
Flour tortillas
1 – 16 oz jar Salsa Verde
1 – 10 oz can enchilada sauce
Salt
Sour cream
Cilantro

Prepare rice with chicken stock (instead of water) according to rice package directions. Hold off on adding any salt until after the rice is cooked, and salt according to taste then. Set aside.

Chop tomatoes, onions, and garlic to desired size. Saute these in about 1 T butter til onions are softened. Add about 3 T taco seasoning (or alternate seasonings – 2 parts chili powder to 1 part cumin & 1 part paprika). Stir til combined. Add beans (no need to drain).

Combine rice and tomato mixes. Set aside.

Brown meat & drain excess grease. Add taco seasoning according to package directions (or you may use the alternates with the same proportions listed above & 1/4 c – 1/2 c water).

Assembly:

  • Cover bottom of baking dish with salsa verde.
  • Arrange tortillas, overlapping as needed, on top of salsa verde.
  • Add a layer of rice (about half of the prepared amount).
  • Layer about half of the cheese on top of the rice.
  • Add another layer of tortillas.
  • Spread enchilada sauce evenly over tortillas.
  • Add meat.
  • Pour drained corn on top of meat.
  • Add the remaining rice.
  • Spread the remaining salsa verde.
  • Sprinkle the remaining cheese on top.
  • If desired, you can sprinkle the top with taco seasoning or cayenne pepper.

Bake at 375 for 25-35 minutes or until cheese has melted and browned a bit.

Serve with sour cream and cilantro.

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