Description
Mexican lasagna brings layers of spicy comfort from Mexican and Italian cuisines, blending ground beef, tortillas, and melted cheese into a hearty casserole. Warm flavors and simple ingredients make this dish perfect for family dinners you’ll want to savor repeatedly.
Ingredients
Scale
- 3 lbs (1.36 kg) lean ground beef
- 4 cups uncooked rice
- 1–2 cans black or pinto beans (optional)
- 4–8 tomatoes
- 2–3 onions
- 8–14 garlic cloves
- 3 cans corn, drained
- 6–8 cups low-sodium chicken broth
- 2 jars (16 oz/454 g) salsa verde
- 1 jar (16 oz/454 g) enchilada sauce
- 3 tbsps chili powder
- 1.5 tbsps paprika
- 1.5 tbsps cumin
- 1 tbsp butter
- 3 packages (16 oz/454 g each) Mexican cheese blend
- Flour tortillas
- Sour cream, to taste
- Cilantro, for garnish
Instructions
- Rice Preparation: Simmer rice in chicken broth with a pinch of salt, ensuring grains absorb the liquid completely and become light and fluffy.
- Vegetable Foundation: Sauté finely chopped tomatoes, onions, and garlic in butter until they release their aromatic essence and become translucent.
- Spice Infusion: Integrate chili powder, paprika, and cumin into the vegetable mixture, stirring thoroughly to distribute seasonings evenly.
- Rice and Bean Amalgamation: Combine cooked rice with the spiced vegetable medley, gently folding in beans to create a cohesive filling.
- Meat Preparation: Brown ground beef with additional spices, adding water to create a rich sauce. Cook until meat is fully caramelized and tender.
- Layering Foundation: Spread a generous base of salsa verde in the baking dish, creating a zesty initial layer.
- Initial Tortilla Layer: Arrange tortillas to cover the salsa verde, slightly overlapping to ensure complete coverage.
- First Cheese and Rice Layer: Distribute half of the rice mixture over tortillas, then blanket with a substantial layer of cheese.
- Sauce and Meat Layer: Pour enchilada sauce over the cheese, then evenly spread the seasoned ground beef and scattered corn kernels.
- Final Assembly: Complete with remaining rice mixture, an additional layer of salsa verde, and a final generous cheese topping.
- Flavor Enhancement: Sprinkle taco seasoning or cayenne pepper across the surface for an extra flavor dimension.
- Baking Process: Roast in a preheated oven at 375°F (190°C) for 25-35 minutes until cheese melts and develops a golden-brown crust.
- Serving Preparation: Rest the lasagna briefly, then garnish with fresh cilantro and a dollop of sour cream before presenting to eager diners.
Notes
- Precise Rice Preparation: Cook rice in chicken broth to enhance flavor depth and prevent bland, dry results.
- Spice Layering Technique: Thoroughly mix spices at each stage to create a complex, well-balanced flavor profile throughout the dish.
- Moisture Management: Use salsa verde and enchilada sauce strategically to keep the lasagna moist and prevent dry, tough layers.
- Cheese Melting Tip: Distribute cheese evenly and watch closely during final baking to achieve a perfectly golden, bubbly top without burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg