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
- 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)
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.
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.
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!)
Mix your rice into the sauteed veggies and add your black beans as well. Mix them all together.
Layer your baking dish with some salsa verde. Next, place about 3 tortillas down over your sauce
Place rice mixture on top of your tortillas. And then layer it again with more tortillas.
Throw your enchilada sauce on top of tortillas and then your meat mixture on top of that.
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).
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.
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.