Mexican Lasagna

This recipe comes from a guest post on none other than Pioneer Woman. It was very good and very hearty! Husband dug it and so did I. It seems like a lot of steps but that’s only cause you’re layering a few times. It’s really not bad at all. I pretty much cut most of the recipe in half, again as to not make a ginormous amount. Her recipes tend to be for large amounts of peeps. Maybe some day I’ll be cooking for more than just two :). But that day is pretty far off! I also switched up the steps a bit from original recipe.


  • 3-4 cups Unprepared Rice
  • 2 whole (to 3) Tomatoes (up To You)
  • 1/2 – 1 whole Onion
  • 3-4 tbsp minced Garlic
  • Butter
  • Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste (about 1/2 tbsp each or more to taste)
  • 1 can Black Or Pinto Beans (I LOVE Black)
  • 1 pounds Lean Ground Beef or Ground Turkey
  • 1 can (8 Ounce) Salsa Verde
  • Flour Tortillas (about 6)
  • 8-16 oz Mexican Cheese Blend
  • 1 can (8 Ounce) Enchilada Sauce
  • 1 can Corn, Drained
  • Sour Cream, to taste
  • Cilantro, to taste (optional)

Step One:

Set your oven at 375º. Prepare your rice and while it’s boiling/cooking chop up your tomatoes and onion. Throw them into your frying pan with some garlic and get them sauteed up with a tbsp or so of butter. Watch your veggies while you start Step Two.

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Step Two:

Start cooking your meat. Get it brown and then throw in some spices. About 1/2 tbsp of chili powder (or less, this adds LOTS of heat), 1 tbsp of paprika and 1 tbsp of cumin. While the meat is cooking turn back to your veggies.

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Step Three:

Now throw in the same amount of spice into your veggies as you did your meat. (again if you can only stand a little bit of heat then don’t use too much chili powder!)

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Step Four:

Mix your rice into the sauteed veggies and add your black beans as well. Mix them all together.

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Step Five:

Layer your baking dish with some salsa verde. Next, place about 3 tortillas down over your sauce

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Step Six:

Place rice mixture on top of your tortillas. And then layer it again with more tortillas.

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Step Seven:

Throw your enchilada sauce on top of tortillas and then your meat mixture on top of that.

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Step Eight:

Place your corn on top of the meat and then put more rice mixture on top of that (If you have some left, which you should have a decent amount).

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Step Nine:

Ready for the last layering step?! Sprinkle your delicious cheese on top. That wasn’t SO hard was it? I kinda confused myself while doing it hah but just kept going. Like I said, I changed up some of the steps from original recipe. Still turned out YUMMY. Pop this sucker in the oven at 375º for 25-35 minutes until the cheese has melted and is turning golden/brown.

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Here you have the final master piece. Really good, with lots of leftovers! Throw some sour cream on top and you’re good to go. Cilantro too if you have it.

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