4 cups cooked rice
2 tablespoons olive oil
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) can Rotelle tomatoes
1 medium onion, chopped
3-4 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 (15.5 oz.) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 pound ground beef
1 (1.25 oz.) packet taco seasoning mix
2 packages (10-inch) flour tortillas, torn into pieces
4 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
1 (16 oz.) jar salsa verde
1 (10 oz.) can red enchilada sauce
Sour cream and salsa for garnish
Preheat oven to 375 degrees. Spray a deep, 9x13-inch lasagna pan with non-stick cooking spray. Heat olive oil in a large skillet over medium heat. Add onions, and garlic, and cook until onions are tender, about 5 minutes. Stir in chili powder, paprika, cumin, diced tomatoes, Rotelle, and beans. Cook for an additional 2-3 minutes. Stir tomato/bean mixture into cooked rice, along with chopped cilantro. Set rice mixture aside. In the same skillet, cook ground beef until no longer pink. Add taco seasoning according to package directions.
Spread about 1 cup of the salsa verde in the bottom of the prepared pan. Layer with one third of the tortilla pieces. Cover tortillas with half of the rice mixture, followed by 2 cups of cheese. Top with another third of the tortillas; cover with the remaining salsa verde. Next, layer all of the hamburger mixture, followed by the corn, then the remaining rice mixture. Top with the remaining tortillas. Cover with the enchilada sauce and top with the remaining cheese. Bake for 30-35 minutes until cheese melts and begins to brown.
I've tried a lot of Mexican lasagna recipes, and this one is hands-down the best. I saw this recipe over at the Pioneer Woman and could tell by the picture that it was going to be good. I made several adaptations to suit my families tastes and needs (believe it or not, I made the recipe smaller--I think the original would have fed an army) and it's a real winner! It's still a huge recipe, and you'll definitely need a deep dish. If you don't have one, don't worry. Just omit the top layer of rice and you should be fine with a regular 9x13-inch pan. Don't worry about following the recipe exactly either. Use canned corn in place of frozen, or pinto beans in place of black. Use all diced tomatoes or all Rotelle, if that's what you have on hand. Feel free to experiment and make it your own.
Who Dished It Up First
Pastor Ryan over at The Pioneer Woman.
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