Skip to main content

Mexican Lasagna

 






The Pioneer Woman's Mexican Lasagna is a favorite, but it makes so much!  You have to cut the recipe down.  I even freeze some of it because it makes so much.


Ingredients
4 c. Unprepared Rice
6 c. (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Butter
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 lb. Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste

Directions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.

Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.

Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.

Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.

Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.

Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.

Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.

Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.

Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

7 layer salad bars

I needed a quick baby shower food for today. I think a nestie recommended this recipe. Its from Pampered Chef originally. It was yummy and it is all gone! It did not last more than a few hours. *I used both shredded cheddar cheese and parmesan cheese on my salad bars! Seven Layer Salad Squares Pampered Chef Ingredients 2 (8 oz) pkgs refrigerated crescent dinner rolls 8 oz cream cheese, softened 1/2 cup miracle whip 1 clove garlic, minced 6 slices bacon, crisply cooked, drained and crumbled divided 1 cup frozen peas, thawed, divided 1 tomato, sliced shredded lettuce 1/2 cup shredded cheddar cheese 1/2 cup coarsely chopped red onion Directions 1) Preheat oven to 375° F. 2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan. 3) Repeat with remaining package of dough to fill the pan. 4) Using rolling pin or your fingers seal seams and press up sides to form crust. 5) Bake 12-15 min until golden brown. Remove from ov...
Post a Comment
Read more

Low iodine taco

Taco seasoning Ground Beef Red Onion, diced Garlic, minced Lettuce, shredded Avocado Lime juice Tomato, diced 1 Jalapeno, diced No salt salsa Unsalted tortilla chips, I used Guiltless Gourmet Taco Seasoning 2 teaspoons cumin 1/2 teaspoon oregano 1/2 teaspoon non iodized salt 1 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon cayenne 1 teaspoon corn starch Guacamole 3 avocados juice of 1 lime 1/4 of a diced red onion diced jalapeno Mix together taco seasoning ingredients and add to 1 pound ground meat, minced garlic, and 3/4 of diced onion. Brown meat, garlic,b and onions until cooked through. Put no salt added tortilla chips in the bottom of a bowl, meat mixture, salsa, lettuce and guacamole
Post a Comment
Read more

Raku

Last night our friends had reservations for Raku and invited us along. We went to the Bethesda location but there is also a location near Dupont Circle and in Arlington. http://www.rakuasiandining.com/ They only had chopsticks at the table and I'm terrible at using them Luckily everyone else at the table was great at using chopsticks. When our friends were served the tofu salad (this looked good and you must love seaweed) they brought them forks but they used chopsticks and I scored a fork :) Our friends also ordered some spring rolls but the spring rolls on the menu seemed to come with shrimp which I dont eat. The dipping sauces that came with their rolls looked really good. The presentation of the dish was really nice They split an entree which was a bento box with beef tenderloin with pomegranate wine sauce (they said the sauce was divine) and an assortment of fish, tempura veggies, some mushrooms etc. It was a huge box of food My husband and I ordered 8 tempura green bean s...
Post a Comment
Read more