I have altered the rice a bit since I'm using it in the lasagna & combining it with other flavors (mainly, I added a lot more garlic). Like the rice recipe - and like a lot of things I cook - this recipe is very customizable. You can see the original recipe here.
Mexican Lasagna
Ingredients:
2 C white rice
2 C reduced sodium chicken broth
14.5 oz. can diced tomatoes (for a little extra heat, use tomatoes with chilies)
6-8 cloves minced garlic (about 1 1/2 tablespoons of the jarred stuff)
1 large white onion
15 1/4 oz. can corn
1 - 1 1/2 packages taco seasoning
1 1/2 - 2 lbs. ground beef (we use ground chuck)
16 oz. jar salsa verde (green)
1 pkg. 8'" tortillas
4 C Mexican blend shredded cheese
10 oz. can enchilada sauce
Assembly:
Preheat oven to 375 degrees.
Make 2 cups of rice with 2 cups of chicken broth according to the package.
In a large pan (I like to use a wok), add the tomatoes, garlic & onions. Mix thoroughly. I tend to cook it until the rice is done. Add half of your taco seasoning (about 1/2 a package) and stir. Drain the corn & add it to the tomato mixture. Add rice & stir. Set aside.
In the same pan, brown the beef. When cooked, drain & add the rest of your taco seasoning.
Now you can start layering your lasagna (or, you could be daring and start while the beef is browning!). We use a 9x13 glass pan, and this recipe fills it completely.
Layers:
Half of your salsa verde
Tortillas (layer them, like lasagna noodles would be) - I can usually fit 2 or 3 in a row
Half of your rice mixture
Half of your cheese
Tortillas
Enchilada sauce Beef
The rest of the rice
The rest of the salsa verde
The rest of the cheese
Put in the oven at 375 degrees for 25-35 minutes. Top with salsa & enjoy! I also like to warm some tortillas & brush with butter to accompany (like garlic bread & lasagna! ;) ).
This also freezes beautifully. This recipe will make enough for at least four meals for us, so you can imagine how much food this turns out to be!
Enjoy!
2 C white rice
2 C reduced sodium chicken broth
14.5 oz. can diced tomatoes (for a little extra heat, use tomatoes with chilies)
6-8 cloves minced garlic (about 1 1/2 tablespoons of the jarred stuff)
1 large white onion
15 1/4 oz. can corn
1 - 1 1/2 packages taco seasoning
1 1/2 - 2 lbs. ground beef (we use ground chuck)
16 oz. jar salsa verde (green)
1 pkg. 8'" tortillas
4 C Mexican blend shredded cheese
10 oz. can enchilada sauce
Assembly:
Preheat oven to 375 degrees.
Make 2 cups of rice with 2 cups of chicken broth according to the package.
In a large pan (I like to use a wok), add the tomatoes, garlic & onions. Mix thoroughly. I tend to cook it until the rice is done. Add half of your taco seasoning (about 1/2 a package) and stir. Drain the corn & add it to the tomato mixture. Add rice & stir. Set aside.
In the same pan, brown the beef. When cooked, drain & add the rest of your taco seasoning.
Now you can start layering your lasagna (or, you could be daring and start while the beef is browning!). We use a 9x13 glass pan, and this recipe fills it completely.
Layers:
Half of your salsa verde
Tortillas (layer them, like lasagna noodles would be) - I can usually fit 2 or 3 in a row
Half of your rice mixture
Half of your cheese
Tortillas
Enchilada sauce Beef
The rest of the rice
The rest of the salsa verde
The rest of the cheese
Put in the oven at 375 degrees for 25-35 minutes. Top with salsa & enjoy! I also like to warm some tortillas & brush with butter to accompany (like garlic bread & lasagna! ;) ).
This also freezes beautifully. This recipe will make enough for at least four meals for us, so you can imagine how much food this turns out to be!
Enjoy!
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