In the same family as Tamale Pie, Mexican Lasagna combines flavors and textures found in multiple Mexican dishes into one! We absolutely LOVED this recipe, and enjoyed the leftovers just as much as the first meal! The "casserole" is so moist and packed with flavor! This would be a great meal for dinner guests, and a fun alternative to regular lasagna! I will definitely be making this again!
[ found the recipe here ]
2 cups unprepared rice (I used leftover cooked rice)
3–4 cups chicken broth
2–4 tomatoes, seeded and chopped
1 onion, diced
4–7 cloves of garlic, minced
1 can of black beans
Taco seasoning (or chili powder, paprika and cumin)
1 lb. ground beef, turkey, or shredded chicken
1 (16-oz) jar of salsa verde
8–12 small flour tortillas (I used 8...you could also use corn tortillas)
12–16 oz. shredded cheddar cheese
4–8 oz. enchilada sauce
1 can corn, drained
Sour cream, for garnish
Cilantro, for garnish
Cook the rice according to package directions, using chicken broth in place of water. Salt to taste.
In a large skillet, heat 1/2 Tbsp oil or butter over medium-high heat. Add the tomatoes, onion and garlic to the pan and saute until onion is tender. Add taco seasoning (or 1 1/2 Tbsp chili powder, 3/4 Tbsp of paprika and cumin) to taste. Stir to combine. Add the can of beans and stir to combine. Transfer the mixture to a large bowl and add cooked rice. Stir to mix well.
In the now empty skillet, brown the ground beef. Mix with taco seasoning (or 1 1/2 Tbsp chili powder, 3/4 Tbsp of paprika and cumin) and salt to taste, as well as 2 oz. of water.
To assemble the lasagna, pour half of the jar of salsa verde in an even layer over the bottom of a 9x13 casserole dish. Layer evenly with flour tortillas (I cut mine in half for even layering) to cover. Spread about half of the rice mixture evenly over the tortillas. Sprinkle with a layer of shredded cheese. Add another layer of tortillas. Pour a thin layer of enchilada sauce over the tortillas. Spread all taco beef evenly over the enchilada sauce. Layer one can of corn over the beef. Top with the remaining rice mixture in an even layer. Spread the remaining salsa verde evenly over the rice, and sprinkle with a layer of shredded cheese to finish.
Bake at 375º for 25–35 minutes, or until the cheese has melted and begins to brown a bit. Allow to sit 5–10 minutes before serving. Top with sour cream, fresh cilantro, for garnish.