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Mexican Lasagna

2 cups rice, unprepared
3-4 cups chicken stock (for preparing rice)
4 Roma tomatoes, diced
1 onion, chopped
6 garlic cloves, minced
1.5 lbs ground beef
24 oz shredded cheese
1 can corn, drained
1 can black beans, drained
1 16-oz jar salsa verde
8 oz enchilada sauce
taco seasoning
butter
flour tortillas
sour cream (optional)
cilantro (optional)

Prepare rice as directed on package, substituting chicken broth for water.

Saute tomatoes, garlic and onion in about 1 Tbsp of butter. Add 3 Tbsp of taco seasoning and stir until combined. Add beans. Mix cooked rice with tomato/garlic/onion mixture and salt to taste. Set aside.

Brown ground beef. Add 3 Tbsp of taco seasoning and 2-3 ounces of water to make taco meat.

Spread half of the jar of salsa verde in the bottom of a large casserole dish. Add a layer of tortillas (it's okay if the tortillas overlap). Spread half of the rice mixture over the tortillas. Add half of the cheese on top of the rice mixture. Add another layer of tortillas. Pour all of the enchilada sauce on top of the tortillas, spreading it evenly. Add all of the ground beef, then pour the drained corn on top of the beef. Next add the remaining rice, then the remaining salsa verde. Add the remaining cheese on top.

Bake at 375° for 25-35 minutes, until cheese is melted and beginning to brown.

Serve with cilantro and sour cream.

The Pioneer Woman
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