Yum-o! That pretty much sums this dinner up. It’s delicious! I’ve made it twice now, and both times it was like a mexican heaven in my mouth. 😀 Give this one a try! You won’t regret it!! But beware… it makes enough to feed an army!
Download Printable Version
- 1½ cups unprepared rice
- 3 cups chicken broth (I use one can of broth, plus one cup of water and one chicken bouillon cube)
- 1 can seasoned tomatoes (you can use diced, stewed, whatever your favorite is), lightly drained
- 1½ Tbsp minced onion
- 2½ tsp minced garlic (or about 1 tsp of garlic powder)
- 1 can black beans, drained and rinsed
- 1 packet taco seasoning
- 1 lb ground beef
- 1 (16 oz) jar salsa, or salsa verde (I used regular salsa)
- 8-12 small flour tortillas, cut into large strips*
- 3-4 cups shredded Mexican cheese
- 8-10 oz enchilada sauce (I don’t use a full 10 oz can)
- 1 can corn, drained
- optional garnish: sour cream and cilantro
- Cook the rice according to directions, but use the chicken broth in place of the water. Add salt to taste.
- In a large skillet, heat the can of tomatoes with the onion and garlic over medium heat. Add about half of the taco seasoning packet and stir to combine.
- Add the can of beans. Stir to combine, then transfer the mixture to a large mixing bowl and add the cooked rice. Stir to mix well.
- In the now empty skillet, brown the ground beef. Add the other half of the taco packet along with ¼ cup of water to create the taco beef.
- To assemble the lasagna:
- Pour about half the jar of salsa in an even layer over the bottom of a 9 x 13 casserole dish.
- Layer evenly with the tortilla strips to cover the salsa.
- Spread approximately half of the rice mixture evenly over the tortillas.
- Sprinkle with a layer of the shredded cheese (be fairly generous).
- Add another layer of tortilla strips.
- Pour a thin layer of enchilada sauce over the tortillas.
- Spread the taco beef evenly over the enchilada sauce.
- Layer the corn on top of the beef.
- Top with the remaining rice mixture in an even layer.
- Spread the remaining salsa evenly over the rice, and sprinkle with a layer of shredded cheese to finish.
Bake at 375° F for 15-20 minutes, or until the cheese has melted and begins to brown a bit. Allow to sit several minutes before serving. Top individual servings with sour cream and fresh cilantro, if desired and available. 🙂
*For a gluten-free version, try corn tortillas instead of flour tortillas. But be sure to check your enchilada sauce ingredients as well, since some brands include ingredients that are not gluten-free friendly. (Or you could even skip the enchilada sauce altogether.)
Adapted from Annie’s Eats